TITOLI (PARSI STYLE VAL DAL)

 




Heat oil in a non stick Pan.

Add some carom  seeds,chopped green chillies and onions and fry till translucent.

Add some ginger garlic paste,chopped tomatoes ,cumin powder,coriander powder,kashmiri chilli powder ,turmeric powder,salt as per taste and stir fry for two minutes.

Then add the sprouted Val and stir for a minute and add some chopped coriander leaves and water and cover and cook and keep checking if the val is cooked by mashing the Dal with the fingers and add some garam masala.

Once done ,serve with chapati.

Another way to make this sprouted Val is to cook it in a pressure cooker or pan without tomatoes and simply cooking it in onions , ginger garlic paste,green chillies ,haldi,chilli powder ,ajwain,salt and garnishing with coriander leaves.

If cooking in a pressure cooker three whistles is enough,check again if not done add water & cook .


To sprout the val soak it in water overnight and then the next day drain the water and add the val in a wet muslin cloth and then tie and keep it in an air tight container,and the next day check whether its sprouted just like the picture below. Once its sprouted add it in water and start removing the peel and then start the cooking process.








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