Mochai Kottai is available in winter season here. It has lots of health benefits. We use this in most of the recipes we make. We add this in curries, sambar, kurma, upma etc. this beans tastes so well. It has a unique taste which makes the dish very tasty.
|Toor Dhal||–||½ cup|
|Fresh Mochai Kottai or Field Beans||–||1 cup|
|Tamarind||–||Small lemon sized|
|Sambar Powder||–||2 tsp.|
|Oil or Ghee||–||2 tsps.|
|Mustard Seeds||–||1 tsp.|
|Ured Dhal||–||1 tsp.|
|Channa Dhal||–||1 tsp.|
|Fenugreek Seeds||–||½ tsp.|
|Turmeric Powder||–||½ tsp.|
|Curry Leaves||–||A handful|
|Coriander Leaves||–||A handful|
- Soak the tamarin in hot water for 10 minutes and take tamarind extract and keep aside.
- Soak toor dhal in water for half an hour and cook with turmeric powder and keep aside.
- Soak mochai in water for an hour and cook in a pressure cooker.
- Chop onions and tomatoes into small pieces.
- Heat oil or ghee in a pan and add mustard seeds.
- When it splutters, add ured dhal and channa dhal and fry for a minute.
- Now add the fenugreek seeds and asafoetida and fry for a second. Do not fry too much. Otherwise the fenugreek seeds will turn bitter.
- Now add the chopped onions and fry till the onions turns translucent.
- Add the chopped tomatoes and fry till the tomatoes turns soft.
- Now add the cooked toor dhal, field beans, tamarind extract, salt and sambar powder and boil for 5 to 10 minutes till the smabar thickens. Cook in medium flame.
- Remove from flame and garnish with curry leaves and coriander leaves.
Here are some more recipes using mochai kottai or field beans