I had some Mochai left over after mochai sagu. I wanted to do some simple dal for Iddiyappam. I had some left over which I used the next day for dosa. It tasted good with both. This is quite simple to make. If you are making it for rice then increase the green chilies. I have used shallots but you can use red onions too. I didn’t add Tamarind instead I had used lemon juice. You can try with tamarind too. Addition of coconut milk gave a nice flavour to the sambar so don’t miss it. Perfect way to end mochai season.
Ingredients
Mochai – 1 cup
Toor dal – 1/4 cup
Yellow moong dal / split moong dal – 1/4 cup
Small onion / Shallots – 7
Garlic – 5 pods
Ginger – 1 inch (chopped finely)
Hing / Asaofetida – 1/4 teaspoon
Red Chillies – 1
Salt to taste
Turmeric powder – 1 teaspoon
Tomoates – 1 (finely chopped)
Oil – 2 teaspoon
Shahi Jeera – 2 teaspoon
Curry leaves – 10
Green chillies – 3
Coriander leaves – 2 tablespoon (chopped finely)
Coconut milk – 1/2 cup
Method
Remove the skin from field beans (mochai). Keep it aside. Soak Dals for 30 mins.
Heat a teaspoon of oil and add ginger, garlic, small onion and fry for a min. Add tomatoes and fry for another in. Add tomatoes, Field beans. Mix well
Add water and soaked dal. Pressure cook till 3-4 whistles.
Let it cool down. When it is ok to open it. Open and Mash it. Heat pan with rest of oil. Add shahi jeera and let it crackle. Add curry leaves, Red chillies.
Add Cooked dal. Add required water and salt. Let it boil. add coconut milk. Mix well
When start to bubble add coriander leaves and mix well. Switch it off.
Serve hot
One Reply to “Mochai Sambar recipe – Field beans dal recipe – side dish for idli, dosa and Iddiyappam, Pulka”
That sambar looks lipsmacking good!