Sprouted Peeled Beans (Titeri)

Name: Sprouted Peeled Beans (Titeri)
Ingredients: 1 cup Dried Val beans (Hyacinth beans) or Chickpeas (Use white flat Val beans for traditional Titeri. If using chickpeas (chana), soaking time increases.); 4 cups Water (Estimated for soaking and sprinkling.)

This traditional Gujarati technique transforms dried beans into tender, sprouted delicacies known as "Titeri" by soaking, sprouting, and peeling them. The process enhances the beans' digestibility and flavor, resulting in sweet, creamy kernels perfect for curries like the classic 'Val ni Dal'. While labor-intensive, the result is a fresh, succulent ingredient that far surpasses canned or dried alternatives.

Ingredients

1 cup Dried Val beans (Hyacinth beans) or Chickpeas (Use white flat Val beans for traditional Titeri. If using chickpeas (chana), soaking time increases.)
4 cups Water (Estimated for soaking and sprinkling.)

Instructions

1Soak the beans in plenty of cold water. If using white flat Val beans, soak for 3 hours. If using chickpeas (chana), soak for 24 hours.
2Drain the beans. Wet a clean cotton cloth or muslin and line a colander or basket with it. Place the soaked beans inside and fold the ends of the cloth over to cover them completely. Keep the cloth moist by sprinkling water on it occasionally. Allow the beans to sprout until the shoots are about 1/2 inch long (this typically takes 1-2 days depending on temperature).
3Once sprouted, transfer the beans to a bowl of cold water. This makes peeling easier. Manually remove the skins from each bean to reveal the split, sprouted interior (Titeri). The yield will be approximately double the weight of the original dried beans. Note: These are raw sprouted beans and must be cooked before consumption.