Mochai payaru curry

Every simple dish in the Indian houses would have a story behind it, just like the dad bringing pakoda for rasam rice on a rainy night or brother's surprise parotta or loving aunt's instant vadai for curd rice etc.

I have seen this delicious mochai payaru curry in the households of Kovilpatti , Sivakasi (small towns of TamilNadu, India) etc, where each and every member of family would be employed in a cottage Industry. In that area, we can see small food stalls selling this curry wrapped in banana leaf in the late evening, which can reduce a bit of the females' burden after a long day. May be they can make a quick meal with some rice and rasam to have with this super spicy curry.

Here is the recipe for that spicy mochai kai curry.

Other names: Mochai payaru (Tamil), Val dal (Hindi),Hyacinth bean or field bean (English)



Ingredients:
Dry Mochai payaru - 1 cup (or) Fresh ones - 1/2 kg
Shallot onion - 4
Shredded coconut - 2 tbsp
cumin seeds - 1 tsp
oil - 1 tsp
fennel seeds (sombu)- 1 tsp
Curry leaves - 1 sprig
coriander powder - 2 tsp
red chilli powder - 1 tsp
turmeric powder - a pinch
tomato - 1 (chopped)
salt - to taste

Preparation:
(If you are using the fresh beans then just start from the method.
otherwise go for pre soaking.)
Dry roast the mochai kottai to get dark spots on the outer layer and a nice aroma with some popping sound.
Then rinse it with water twice. Add water till it gets well immersed. Soak for an hour.
(We can soak it overnight also, if we don't want to roast it.)
Pressure cook for 3 whistles.
(we can cook it in stove top also, but it will take an hour).


Procedure:
Shell the val dhal , wash and clean the beans inside.
Bring to boil enough water and cook the beans to tender.

In a blender , grind the shallot, coconut and cumin seeds together to a coarse paste.

Heat 1 tsp oil in a pan. Add the fennel seeds and let it become red. Then goes the curry leaves.
Immediately add the cooked beans along with the remaining water.
Now add coriander powder, red chilli powder, turmeric powder and salt.
Slide in chopped tomatoes. Close the lid and cook for 5 minutes.

Then add the ground masala and keep stirring occasionally, till the koottu / curry becomes a thick gravy.

Mochai kottai koottu is ready.

Serving suggestions:
Serves 4 people .
Serve hot with chapathi, roti , curd rice, rasam rice or sambar rice.

Simple Dhal (Ketti paruppu)

This simple dhal is an excellent partner for rice or chapathi. The very less spice content in this dhal makes it a child friendly dish if paired with ghee and rice.
It is the habit of the Indians to serve this dhal as the starter curry in any full meals.

In my home we call it as ketti paruppu , which means the dhal in thicker consistency. I can remember my mom saving some dhal for me before making sambar, as it is my all time favorite to have with ghee and rice. Hope I have kindled many of your childhood memories:)

Simple dhal / ketti paruppu / lentil curry:



Ingredients:
Toor dhal (thuvaram paruppu) - 1/2 cup
Turmeric powder - 1/4 tsp
hing - a pinch
garlic - 2 pearls
Cumin - 1/2 tsp

To temper:
mustard seed - 1/2 tsp
dry red chilly - 3
curry leaf - 1 sprig
urad dhal - 1 tsp
Onion (chopped) - 2 tbsp
oil - 1 tsp

Method:
Wash and clean the dhal.
(Soak it for 1 hour to reduce cooking time, if done in stove top).
Pressure cook the dhal with 2 cups of water, turmeric, hing and garlic to 5 whistles.
(or after a whistle reduce flame and keep in low heat for 10 minutes).
Open the pressure cooker after the steam is gone.
Drain the excess clear water above dhal and reserve it to make rasam.
Add the cumin seeds and mash well using a laddle.

Heat oil in a wok.
Splutter the mustard seeds and add the urad dhal, curry leaf, onion, red chillies and fry till the onion turns red.
Pour the seasoning over the mashed dhal and add salt.
If desired , stir more to get a thicker form.

Ketti paruppu is ready!

Serving suggestions:
Serve with hot rice and a dollop of Indian ghee along with pappad.
Goes well with roti too.