Eggs on Sprouted Field Beans

Name: Eggs on Sprouted Field Beans
Ingredients: 1 1/2 cups Sprouted field beans (Vaal/Titori) (Originally 'pasher' (approx 1/4 seer). Estimated quantity for modern cooking.); 3 tablespoons Ghee or Vegetable Oil (Estimated for sautéing the masala base.); 1 large Onion (Finely chopped. Essential for the Titori base.); 1 tablespoon Ginger-Garlic Paste (Standard aromatic base for Titori.); 2 whole Green chilies (Finely chopped.); 1/2 teaspoon Turmeric powder (Standard spice for Titori.); 1 teaspoon Salt (Or to taste.); 1 cup Water (As needed to cook the beans until tender.); 4 whole Eggs (Use as many as will fit in the pan ('samay tetla').); 2 tablespoons Fresh coriander (Chopped, for garnish.)

This traditional Parsi dish combines earthy sprouted field beans (vaal) with a savory, spiced onion masala base for a hearty and protein-rich meal. The tender beans are topped with eggs that are steamed directly on the vegetable mixture until the whites are set but the yolks remain rich and creamy. Best enjoyed with hot rotis or crusty bread to soak up the flavorful combination of spices and soft-cooked eggs.

Ingredients

1 1/2 cups Sprouted field beans (Vaal/Titori) (Originally 'pasher' (approx 1/4 seer). Estimated quantity for modern cooking.)
3 tablespoons Ghee or Vegetable Oil (Estimated for sautéing the masala base.)
1 large Onion (Finely chopped. Essential for the Titori base.)
1 tablespoon Ginger-Garlic Paste (Standard aromatic base for Titori.)
2 whole Green chilies (Finely chopped.)
1/2 teaspoon Turmeric powder (Standard spice for Titori.)
1 teaspoon Salt (Or to taste.)
1 cup Water (As needed to cook the beans until tender.)
4 whole Eggs (Use as many as will fit in the pan ('samay tetla').)
2 tablespoons Fresh coriander (Chopped, for garnish.)

Instructions

1Heat the ghee or oil in a wide, heavy-bottomed pan over medium heat. Add the chopped onions and sauté until they turn golden brown. Stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.
2Add the sprouted field beans (Titori), turmeric, and salt to the pan. Mix well to coat the beans in the spices. Add water, cover the pan, and simmer on low-medium heat until the beans are tender and cooked through, but not mushy. The water should be mostly absorbed, leaving a thick, moist mixture.
3Once the beans are cooked, flatten the surface of the mixture with the back of a spoon. Make small indentations in the beans to hold the eggs. Crack the eggs one by one into these indentations, spacing them out so they fit comfortably.
4Cover the pan tightly with a lid and cook on very low heat. Allow the eggs to steam until the whites are fully set and opaque, but the yolks remain soft (or cook longer for firm yolks, according to preference). Garnish with fresh coriander and serve hot.