Mochai Kottai / Field Beans Sambar


Mochai Kottai, also known as field beans or hyacinth beans, is a popular ingredient in South Indian cuisine. When cooked in a traditional sambar, these beans transform into a hearty, nutritious, and flavorful dish that is perfect for any meal. Sambar, a lentil-based vegetable stew, is a staple in South Indian households and is known for its aromatic spices and tangy tamarind flavor. 

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.

Health Benefits of Mochai Kottai

  1. Rich in Protein: Mochai Kottai is an excellent source of plant-based protein, making it a great addition to vegetarian diets.
  2. High in Fiber: These beans are rich in dietary fiber, which aids digestion and promotes a healthy gut.
  3. Packed with Nutrients: They contain essential vitamins and minerals such as iron, magnesium, and folate.
  4. Low in Calories: Mochai Kottai is low in calories and fat, making it a healthy option for weight management.


Ingredients:

  • Toor Dhal - ½ cup
  • Fresh Mochai Kottai or Field Beans - 1 cup
  • Tamarind - Small lemon sized
  • Onion - 1
  • Tomato - 1
  • 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.
  • Asafoetida - ¼ tsp.
  • Curry Leaves - A handful
  • Coriander Leaves - A handful

Method:

  • Soak the tamarind 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.


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