Mochai Poriyal

Ingredients

• - 250g field beans
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

1. Prepare field beans: If using dried mochai beans, soak overnight and pressure cook 4 whistles. If fresh, shell and keep raw beans ready.
2. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
3. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
4. Add shallots: Add 5 sliced shallots and cook 3 minutes until softened.
5. Add beans: Add cooked or fresh shelled mochai beans. Season with half tsp turmeric and salt.
6. Cook covered: If using fresh beans, cover and cook on low heat 8-10 minutes until fully tender.
7. Open and dry: Cook uncovered on high heat 2-3 minutes until no moisture remains.
8. Add spices: Add half tsp red chilli powder and half tsp coriander powder. Toss and cook 1-2 minutes.
9. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
10. Serve: Mochai poriyal is a high-protein Tamil Nadu side dish. Serve with steamed rice, sambar and rasam.