Mochai or Lima beans or Amarapayar it is known as. After soaking the same in water, the skin is removed and subzi made out of this by Maharashtrian and they called it val. Val usal or dalimbi usal is a famous Maharashtrian recipe. It is also known as field beans or hyacinth beans or lablab in english.
I made the sundal with this for Navrathri on the 2nd day.
1/4 cup Mochai (lima beans, val, field beans, hyacinth beans, lablab)
2 tbsp grated coconut
1 small green chilli (can use roasted red chilli too)
1 small ginger piece
1 garlic clove (optional during festival)
1/4 tsp cumin seeds
2 tsp oil
a pinch of turmeric powder
a pinch of asafoetida
few curry leaves
salt
Lime juice
1 tsp Mustard seeds
1 tsp urid dal
1 red chilli broken
1 tsp chopped coriander leaves
Method:
Wash, soak the lima beans fovernight. Pressure cook the same for 2 whistles with salt, turmeric powder. When the pressure comes down, remove and strain the extra water and keep aside. In the meantime, coarsely grind the coconut, ginger, green chilli, garlic cloves, cumin seeds. Heat oil in kadai. Put the mustard seeds, urid dal, red chilli. when it is done, add the curry leaves, asafoetida. add the lima beans. check for salt and add if required. Add the ground coconut mix in it, mix well and switch off gas. add in the lime juice. coriander leaves. mix well. Mochai sundal is ready for neivedyam.
NOTE: You can also add chopped cucumber, onion, tomato etc. and serve.
I made the sundal with this for Navrathri on the 2nd day.
1/4 cup Mochai (lima beans, val, field beans, hyacinth beans, lablab)
2 tbsp grated coconut
1 small green chilli (can use roasted red chilli too)
1 small ginger piece
1 garlic clove (optional during festival)
1/4 tsp cumin seeds
2 tsp oil
a pinch of turmeric powder
a pinch of asafoetida
few curry leaves
salt
Lime juice
1 tsp Mustard seeds
1 tsp urid dal
1 red chilli broken
1 tsp chopped coriander leaves
Method:
Wash, soak the lima beans fovernight. Pressure cook the same for 2 whistles with salt, turmeric powder. When the pressure comes down, remove and strain the extra water and keep aside. In the meantime, coarsely grind the coconut, ginger, green chilli, garlic cloves, cumin seeds. Heat oil in kadai. Put the mustard seeds, urid dal, red chilli. when it is done, add the curry leaves, asafoetida. add the lima beans. check for salt and add if required. Add the ground coconut mix in it, mix well and switch off gas. add in the lime juice. coriander leaves. mix well. Mochai sundal is ready for neivedyam.
NOTE: You can also add chopped cucumber, onion, tomato etc. and serve.
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