How to make Titori -
Spicy dish made of sprouted field beans and a medley of Indian masalas
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sprouted field beans (vaal), Ginger (अदरक)
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Titori checkout Valeche Bhirda, Valacha Bhirda. You can also find more Main Course Vegetarian recipes like Stir Fried Broccoli And Tofu With Cracked Pepper Sizzling Singapore Chilli Bean Curd Bhindi Masala Vegetable Jhalfraezi
Titori Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Titori Recipe
Sprouted field beans (vaal) 3 cups
Ginger 1/2 inches
Garlic cloves 8
Green chillies 4
Oil 3 tablespoons
Onions finely chopped 3 medium
Cumin seeds 1 1/4 teaspoons
Spring onions with greens chopped 4
Fresh coriander leaves chopped 1/2 cup
Fresh coconut scraped 3/4 cup
Salt to taste
Red chilli powder 2 teaspoons
Turmeric powder 1 teaspoon
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Lemon juice 1 tablespoon
Method
Step 1
Grind together ginger, garlic and green chillies to a smooth paste.
Step 2
Heat one tablespoon oil in a non-stick pan, add onions and sauté till golden. Remove the onions from the pan and set aside.
Step 3
Add remaining oil to the same pan and heat. Add cumin seeds and let them change colour.
Step 4
Add ground paste, mix well and cook till the oil releases on the sides of the pan.
Step 5
Add field beans, spring onions, coriander leaves, coconut, salt, chilli powder, turmeric powder, cumin powder and coriander powder and mix well.
Step 6
Add fried onions and mix again. Cover with lid and put some water on the lid. Reduce heat to low and cook for fifteen to twenty minutes or till the field beans are tender.
Step 7
Add lemon juice and mix well.
Step 8
Serve hot
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
