Mochai kulambu / Mochai kottai kulambu is prepared with dried beans variety.These dried beans needs to be soaked overnight or atleast for 8 hours for faster cooking.Any dried beans variety can be used in making this kulambu.I have used dried mochai beans also known as Rangoon mochai.This Mochai kulambu is a combination of both puli kulambu and sambar.Do make this different version of mochai kulambu for lunch and serve with steamed rice and papad.

PREPARATION TIME : 1O MINS

COOKING TIME : 2O MINS

SERVES : 5

INGREDIENTS

1 cup dried mochai

1/8 cup toor dhal

10 shallots (chopped)

1 tomato (chopped)

5 cloves garlic (chopped)

1/4 tsp turmeric powder

1 tsp chilli powder

3/4 sambar powder

2 tbsp oil ( I used sesame oil )

3/4 gooseberry sized tamarind ( soak in 3/4 cup of water )

Salt to taste

Water as required

TO TEMPER

1/2 tsp mustard seeds

1/2 tsp urad dhal

Few curry leaves

METHOD

Extract the tamarind juice and keep it aside.Soak the dried mochai for 8 hours and toor dhal for 1/2 an hour.

Drain the water and pressure cook the mochai and toor dhal together with 1 & 1/2 cup of water for 5 whistles and then simmer the flame and cook for 7 mins.

Heat oil in a pan,add the items under to temper column and let it splutter. Then add the garlic,onions and saute for 3 mins on medium flame. Now add the tomatoes and saute until they turn soft and mushy on low flame.

Add the cooked beans,chiili powder,turmeric powder,sambar powder,tamarind extract and bring it to boil on medium flame.

When it boils reduce the flame to low and cook until the oil separates this would take 10 mins.

Serve the Mochai kulambu with steamed rice and papad.

TAKE CARE TIPS

You can also add some veggies like brinjal and drumstick to this kulambu.

If you forgot to soak the dried beans overnight,just pour some hot water in a flask or casserole and soak the beans for 2 hours and then pressure cook the beans.