Servings: 3

Weight Watcher Smart Points: 6

Preparation Time: 10 Minutes

Cooking Time: 30 Minutes

Ready In: 40 Minutes


  • ¼ tsp red chili powder/lal mirch powder
  • 2 tbsp grated coconut
  • 5 to 6 curry leaves/kadi patta
  • 1 tbsp desiccated unsweetened coconut
  • 1 tbsp chopped coriander leaves for garnish
  • 1 to 2 garlic cloves, chopped
  • ½ inch ginger, chopped
  • a pinch of asafoetida/hing
  • ½ tsp mustard seeds/rai
  • 1 small onion, finely chopped
  • salt as required
  • 200 g sprouted val, about 1.5 to 2 cups of sprouted val* check notes on how to sprout the beans at home
  • ¼ tsp turmeric powder/haldi
  • ½ tsp powdered jaggery or sugar or as required
  • 2.5 to 3 cups water or as required
  • 1 to 1.5 tbsp oil
  • 2 to 3 kokums or 1 medium tomato, chopped


  1. heat oil in a pan
  2. crackle the mustard seeds
  3. add the turmeric and asafoetida.stir and then add the onions
  4. saute the onions till translucent.then add the sprouted beans or vaal
  5. stir and add 2 cups water
  6. 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 ½ or 1 cup water
  7. 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.

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