Mochai Payaru Gravy / Field Beans Gravy ver 2

Field beans seeds contain 22% protein, 2% fat, 61% carbohydrate (includes 5% fiber) as well as adequate levels of all vitamins and minerals.

Ingredients:

Dry mochai payaru / field beans – 1 cup / 200gm

Tomato – 1 or 2

Salt – as per taste

Garlic – 5

Chilli powder / sambar powder – 2 tblspn

Tamarind water - ½ small cup or as per taste.

To grind masala paste:

Coconut pieces – ½ cup

Cumin seeds – 1 spn

Garlic – 1 piece

Shallots / small onion – 50 gm

Preparation:

Soak mochai payaru/field beans over night, then wash and add in cooker, add water till beans cover . Cook it for 1 whistle, then slow the flame and cook for 15 mins.

Heat oil add chopped shallots, and garlic sauté well. Then add tomato pieces, add and salt cook till tomatoes smash well.

Grind coconut, cumin, garlic first, then roast oions and grind it into fine paste.

Add chilli or sambar powder, tamarind water in, mix it well.

Then add mochai payaru / field beans into the gravy , add required water .boil it for 1 min close the lid and cook for 1 whistle in full flame and 2 mins in slow flame.

Open and serve it with hot rice.

Mochai Payaru Gravy / Field Beans Gravy ver 1

Field beans seeds contain 22% protein, 2% fat, 61% carbohydrate (includes 5% fiber) as well as adequate levels of all vitamins and minerals. 

Ingredients:

Dry mochai payaru / field beans – 1 cup / 200gm

Tomato – 1 or 2

Salt – as per taste

Garlic – 5

Brinjal – 5

Drumstick – 1 whole cut into small

Chilli powder / sambar powder – 2 tblspn

Turmeric powder – ½ spn

Tamarind water - ½ small cup or as per taste.

To grind masala paste:

Coconut pieces – ½ cup

Cumin seeds – 1 spn

Garlic – 1 piece

Shallots / small onion – 50 gm

To temper:

Oil – 50 ml 

Fenugreek seeds – ½ t-spn

Mustard seeds – 1 t-spn 

Curry leaves – few

Shallots / small onion – 50 gm

Preparation:

Soak mochai payaru/field beans over night, then wash and add in cooker, add water till beans cover . Cook it for 1 whistle, then slow the flame and cook for 15 mins.

Add brinjal, garlic, drumstick, tomato pieces, add turmeric powder and salt close the lid and cook it for 1 whistle.

Open and Grind coconut,cumin,garlic first, then roast oions and grind it into fine paste

 add the masala paste, chilli or sambar powder, tamarind water in, mix it well and add ½ glass of water, cook for 7 mins stir occasionally.

Then temper it, heat oil add mustard seeds, fenugreek seeds, curry leaves onion sauté well add it in gravy, mix. Serve it with hot rice.