Mochai kuzhambu

This is the first time I tried my hand in using mochai payiru in my cooking. I happened to have this in India and liked it very much. So I carried back a small pouch of these dried beans back. I followed my mom's method to make the kuzhambu. It is delicious with all the spices and the creamy beans. The beans can be soaked overnight or they can be dry roasted before cooking. I roasted the beans and I feel it gives more flavor to the beans. It is simple to make and a variation from the normal curries we make.

Ingredients

Dry mochai - 1/2 cup
Turmeric powder - 1/4 tsp
Cumin powder - 1 tsp
Chilli powder - 1 tsp
Tamarind extract - 1/ teaspoon
Coconut paste - 3 tablespoons
Garlic cloves - 2
Onion - 1/2 
Tomato - 1
Curry leaves - 1 sprig
Mustard seeds -1 teaspoon
Urad dhall -1 teaspoon
Salt to taste
Oil

Directions

Dry roast the mochai for about two minutes until it gives out a nice aroma. Instead of the roasting process you can also soak the beans overnight.

Pressure cook the mochai for about 3 whistles until they turn tender. Chop the onions, garlic and tomatoes.

Meanwhile in a kadai, do the tempering with oil, mustard seeds, urad dhall and curry leaves. Add the garlic and onions and saute until they turn translucent. At this point you can add drumsticks if needed. this is optional. I did not use them since I did not have them at hand.

Add the tamarind extract, chilli powder, cumin powder, turmeric powder and salt. Add one cup of water and bring it to a boil.

Add the pressure cooked mochai along with the coconut paste. Cover the vessel with a lid and allow it to simmer for about ten minutes until the mochai absorbs all the flavor.

Serve hot with rice!

Sending this to My Legume love Affair:Nineth helping hosted by Laurie of Meditteranean cooking in Alaska and brainchild of Susan

Here are a few snaps of the Grand Canyon we visited last week!