Val/Hyacinth beans r known as Mochai in Tamil...few days back i prepared as sambhar with val/hyacinth beans just for a change, i usually prepared them as Kuzhambhu with tamarind extract n other spices...i felt that this sambhar was also too good n everyone at home liked it much..this is completely a protein packed gravy coz of beans n dals, used for making this gravy..
1/2cup Val / Hyacinth beans
1/2cup Toor dal (cooked)
1no Onion chopped
1no Tomato chopped
2nos Green chillies(slit opened)
1tsp Vadagam r mustard seed +urad dal
1/4tsp Asafoetida powder
1/2tsp Sambhar powder
5nos Curry leaves
Salt
Oil
Soak the dry val beans in water a day before r else overnite.. pressure cook them upto 2 hisses.. keep aside..
Heat oil in a pan n add the vadagam, asafoetida powder n let them splutters, vadagam is a typical tamilian seasoning balls usually they r prepared one year before,which will give a special aroma to gravies also while preparing greens..if u dont have vadagam no problem u can prepare the tempering by mustard seeds n urad dal...add the chopped onion n tomato piees n let them cook for a while..add the green chillies n cooked toor dal with enough salt n water n bring them to boil..
Add the sambhar powder n cooked val /hyacinth beans to the boiling dal n cook until the veggies get well cooked..add the curry leaves n put off the stove..
Goes awesome with hot rice topped with ghee n served with papads!!!
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My Legume Affair - Seventh Helping host by Srivalli, event started by
Susan
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