Hyacinth Bean Stew (Mochai Kuzhambu) by Divya Vikram
(Hyacinth Beans – Lablab purpureus) Ingredients
Dry hyacinth beans - 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 (black or white split lentils, may substitute green)
Salt to taste
Vegetable 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 hyacingh beans for about 3 whistles until they turn tender. Chop the onions, garlic and tomatoes. Meanwhile in a medium sized pot, 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.
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