Fresh Mochchai ( Val ) Curry

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November 22, 2012

Fresh Mochchai Curry

Tamil style

I saw this wonderful fresh Mochchai  in the market yesterday…that’s val dal for you. They looked lovely, green  & tender & even though i knew i had to spend time removing them from their pods, i still went ahead & bought them. They were irresistible !!!

These fresh seeds from the broad beans, are normally available only in winter for a short period , & i must insist that everyone makes full use of this opportunity. The taste & texture of the fresh mochchai or val is so wonderful & different from the dried variety that i feel compelled to use it in my cooking as much as possible during these winter months.

So there i was , sitting late in the evening , yesterday, spending my precious time on removing the fresh bean seeds from their pods, instead of watching my favourite TV programme….

Well ….after my lunch this morning …..

of Hot lemon Rasam, Mochchai curry & hot fluffy rice with just a few drops of aromatic homemade ghee….i can certainly vouch for this wonderful spicy curry !!!

So here’s the recipe for this simple dish…

Wash & clean 1/2 a kilo the fresh mochchai  ( val dal  )  &  put them in the pressure cooker with just enough water to cover them & a pinch of tumeric powder & some salt to taste. Give it one whistle. & keep aside for the pressure to release. Remove & drain the water off.

Heat 2- 3 tsp of oil in the kadhai or wok, add 1/2 a tsp of mustard seeds & allow to splutter. Add a pinch of asafoetida ( hing ), 1/2 a tsp of urad dal, 1-2 dry red chillies, broken into bits, & some curry leaves. As soon as the urad dal turns slightly golden, add the boiled mochchai. Saute for a few minutes. Then add 1/4 - 1/2 tsp og chilli powder & mix well. saute for another3-4 mins to remove the raw smell of the chilli powder. Remove from fire & serve hot !!!

Source: chitti