Tittori – Spicy Field Beans made the Parsee way

Tittori – Spicy Field Beans made the Parsee way

I’m posting a vegetarian dish after quite a while. There are a few dishes, simple vegetarian dishes that bring the carnivore in me to my knees. They leave me begging for more. The dish I’m sharing with you today is one such dish. Its spicy Field beans / Lablab beans, what most Indians know by the name, Val or Val dal (we Bawas call it Val ni Dar). Sprouted field beans cooked the ‘bawa’ way is called Tittori.

These days’ ready sprouted field beans are available at supermarkets, but I remember the time when this was made by our grand moms from scratch. I usually buy ready sprouted field beans but if you wish to try the procedure of sprouting them at home please check out, ‘The Sprouting’ at Kenzy's Kitchen Korner. This dish is usually served with fried fish and chapattis. It is simple home cooked food but bliss, sheer gastronomic bliss!! Enjoy!!

Ingredients:

300 grams sprouted field beans / lablab beans / val, washed

4 large onions, chopped

3 green chilies, finely chopped

4 large tomatoes, chopped

½ dried coconut / kopra, ground to a fine thick paste

1¼ tablespoon chili powder

1 teaspoon turmeric powder

3 teaspoons dhanshak masala

1½ teaspoons garam masala powder

1½ - 2 teaspoons sugar

Salt to taste

1 tablespoon ginger-garlic paste

150 grams Maggi coconut milk powder (Sri Lankan Brand)

400 mils water

2 small dried kokum pieces / garcinia indica

6 tablespoons oil

6 sprigs coriander leaves, chopped

Method:

1. Mix Maggi coconut milk powder with 400 mils water. Keep aside.
2. Heat oil in a thick bottomed vessel. Add the onions, green chilies and sauté till the onion turn translucent.
3. Add the ginger-garlic paste and sauté for a minute. Do not let it burn.
4. Add the chili powder, turmeric powder, garam masala powder, dhanshak masala, sugar, salt and sauté for a minute till spices are cooked.
5. Add tomatoes and sauté on medium low heat till tomatoes are soft and cooked, with specks of oil emerging on the surface of the gravy.
   
   
   
   
6. Add the ground dried coconut paste and cook for 3 to 4 minutes on medium heat.
   
   
   
   
7. Add the sprouted field beans, coconut milk and two cups water. Continue cooking on medium heat till the beans are cooked. (Please note: The beans though soft and cooked should remain intact. Stir the beans intermittently but very carefully or they will turn mushy.)
   
   
   
   
8. Add the dried kokum pieces, coriander leaves and continue cooking for 2 more minutes on very low heat.
9. Check seasoning and adjust if needed. Remove from fire and serve with fried fish and chapattis.
   

Chef Notes:

1. I bought ready sprouted field beans from the supermarket but if you wish to sprout them at home, follow my Grandma’s method.
2. If using coconut powder, I always use the Maggi brand of coconut powder (from Sri Lanka) when I require coconut milk for any recipe. Or... You can grind fresh coconuts and use the first (thick) extract to obtain 400 mils thick coconut milk. Or... You can also opt for 400 mils of coconut milk (tetra packs). 
3. Kokum pieces are added to certain dals/lentils because they tend to be a bit heavy on the stomach and they also lend a delicious light tang to the dish.
4. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.