Val usal recipe | hyacinth bean sprouts curry

• Produce

  • 1 pinch Asafoetida
  • 1 tbsp Coriander, leaves
  • 1 Garlic cloves
  • 1/2 inch Ginger
  • 1 Green chilies
  • 2 Kokums
  • 1 Onion, small

• Baking & Spices

  • 1/2 tsp Mustard seeds
  • 1/4 tsp Red chili powder
  • 1 Salt as required
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 3 tbsp Coconut
  • 1 tbsp Desiccated unsweetened coconut

• Frozen

  • 5 Curry

• Other

  • ½ teaspoon goda masala (or garam masala (optional
  • ½ teaspoon powdered jaggery (or sugar or as required
  • 200 g Rams sprouted val (or about 1.5 to 2 cup of sprouted val* check notes on how to sprout the beans at home
  • 2.5 to 3 cups water or as required

Found on vegrecipesofindia.com

Description

Directions

• heat oil in a pan. crackle the mustard seeds. add the turmeric and asafoetida.
• stir and then add the onions. saute the onions till translucent.
• then add the sprouted beans or vaal. stir and add 2 cups water. add the kokum.
• cover the pan and cook till the beans are almost cooked.
• when the beans are cooking, grind the fresh coconut, dessicated coconut, ginger, garlic and green chilies in a chutney grinder with some water to a smooth paste.
• once the beans are almost cooked, then add the ground coconut paste, red chili powder, goda masala or garam masala powder, jaggery or sugar and salt.
• stir and add 1/2 or 1 cup water. or add water as required.
• cover and simmer the curry till the beans are cooked completely.
• while stirring be gentle as these beans are delicate and they break.
• if there is a lot gravy in the dish, you can simmer for some more minutes and cook till the desired consistency.
• garnish val usal with coriander leaves and fresh grated coconut.
• serve val usal hot with chapatis, steamed rice or bread.