Meat or Chicken with Field Beans (Val)

Name: Meat or Chicken with Field Beans (Val)
Ingredients: 1 cup Dried Field Beans (Val / Hyacinth Beans) (Originally 'Ghatval' or 'Soja Val'.); 1 pound Mutton (Goat/Lamb) or Chicken pieces (Cut into bite-sized pieces.); 1/2 teaspoon Baking Soda (Originally '0.25 tola papad khar'. Used for soaking if beans are old/tough.); 2 medium Onions (Finely chopped. (Quantity estimated for standard curry base).); 1 tablespoon Ginger-Garlic Paste (Quantity estimated.); 3 tablespoons Ghee or Vegetable Oil (Quantity estimated.); 1/2 teaspoon Turmeric Powder (Quantity estimated.); 1 teaspoon Red Chili Powder (Adjust to taste. Quantity estimated.); 2 teaspoons Coriander-Cumin Powder (Dhana Jiru) (Quantity estimated.); 1/2 teaspoon Garam Masala (Quantity estimated.); 1 teaspoon Salt (Use less if baking soda was used for soaking.); 2 cups Water (For soaking and cooking.)

Tender chunks of meat or chicken are slow-cooked with creamy field beans (Val) in this hearty Parsi stew. The beans are soaked overnight to ensure a buttery texture that complements the rich, spiced gravy base of onions, ginger, and garlic. A comforting and protein-packed dish that pairs perfectly with crusty bread or steamed rice.

Ingredients

1 cup Dried Field Beans (Val / Hyacinth Beans) (Originally 'Ghatval' or 'Soja Val'.)
1 pound Mutton (Goat/Lamb) or Chicken pieces (Cut into bite-sized pieces.)
1/2 teaspoon Baking Soda (Originally '0.25 tola papad khar'. Used for soaking if beans are old/tough.)
2 medium Onions (Finely chopped. (Quantity estimated for standard curry base).)
1 tablespoon Ginger-Garlic Paste (Quantity estimated.)
3 tablespoons Ghee or Vegetable Oil (Quantity estimated.)
1/2 teaspoon Turmeric Powder (Quantity estimated.)
1 teaspoon Red Chili Powder (Adjust to taste. Quantity estimated.)
2 teaspoons Coriander-Cumin Powder (Dhana Jiru) (Quantity estimated.)
1/2 teaspoon Garam Masala (Quantity estimated.)
1 teaspoon Salt (Use less if baking soda was used for soaking.)
2 cups Water (For soaking and cooking.)

Instructions

1Rinse the field beans thoroughly. Place them in a large bowl with plenty of cold water. If the beans are old or known to be tough, dissolve the baking soda in the water before adding the beans. Let them soak for 18 hours to ensure they soften properly.
2After soaking, drain the beans and wash them thoroughly with fresh water to remove any residue (especially if soda was used). In a heavy-bottomed pot, heat the ghee or oil over medium heat. Add the chopped onions and sauté until golden brown.
3Add the ginger-garlic paste to the onions and sauté for a minute. Add the meat or chicken pieces, turmeric, red chili powder, coriander-cumin powder, and garam masala. Stir well and cook for 5-7 minutes until the meat is browned and spices are fragrant.
4Add the drained beans to the pot. Pour in enough water to cover the meat and beans. Add salt (use less if soda was used for soaking). Cover and simmer on low heat until both the meat and beans are completely tender and the gravy has thickened. Serve hot.