Mochai Kulambu |Field Beans & Egg Curry |Mochakottai Kulambu |Lima Beans Curry

Mochai or mochakottai is also known as the lima beans or field beans. These beans are very high in protein and fiber which are essential to our day to day life.

The egg addition to this curry not only increases the taste but it also contributes to the protein content. Usually in south india the kulambu varieties are either made with tamarind and chilli powder which is karakulambu or the ones made with toor dal which is called sambar. 

This curry is a unique one ad it contains the toor dal from sambar and the tamarind and chilli powder from karakulambu and becomes the uniquely tasty one. This in other words can be called a fusion dish too 😂. 

INGREDIENTS 

1 cup dry field beans/mochakottai, soaked overnight 

½ cup toor dal

2½ - 3 cups water

5 egg, boiled

1 small lime size tamarind, soaked

1½ tbsp oil

1 tsp mustard seeds 

1 tsp cumin seeds 

½ tsp fenugreek seeds 

1 large onion, chopped

2 tomatoes, chopped

8-10 garlic, sliced

½ tbsp chilli powder

½ tbsp coriander powder

1 tsp turmeric powder

Salt to taste

Few curry leaves

METHOD

Add the soaked field beans and toor dal to a pressure cooker or instant pot. Cook for 10 mins high pressure in instant pot or for 5 whistles in stovetop pressure cooker.

While the beans is cooking boil the eggs, peel them and give them few slits around.

Extract the juice from the soaked tamarind and keep aside.

Once the beans are cooked to a easily mashable consistency, keep aside.

In an pan or earthen pot add the oil and temper with the cumin, mustard and fenugreek seeds, once they splutter add in the boiled beans along with the water.

To the pot add the onions, tomatoes, garlic, chilli powder, turmeric, coriander powder and salt to taste. Give it a mix and bring this to a boil.

Once the curry starts boiling add in the boiled and slit eggs and let the curry boil on a high heat until the onions and tomatoes are cooked and soft. 

Add in the tamarind juice and let it continue to boil until its reduced to half the amount and the curry is thick enough.

Keep in mind that this curry tends to thicken a bit when cooled down. Switch off accordingly.

Serve hot with steamed rice.

Enjoy!!!