Mochai /Field Beans Sambar

             I'm back with a new recipe after a short break.As i requested my hubby he sat one day with me and finally found the reason why the pictures got deleted for me in picasa web album and some how he brought those pics again.Now only i'm relaxed and happy that i can post my recipes like before.
           This sambar i tried once from MB's 200 classic lunch recipes cookbook and just loved it.So that time onwards when ever i'm preparing mochai i use to follow the same method.So here goes the recipe.

Ingredients :

Field beans/Mochai(fresh)	1 cup
Shallots	1/2 cup
Tamarind	Medium lemon sized
Salt	Req
Jaggery	Little(i used 3/4th tsp)

To Grind(Paste 1):

Grated coconut	1/4 cup
Poppy seeds	2 tsp

To Grind(Paste 2):

Dhania	2 tsp
Cumin seeds	3/4 tsp
Pepper	1/4 tsp
Red chillies	7 to 8
Grated coconut	1/4 cup
Onion	1 big(cooked in direct flame)

Seasoning :

Mustard seeds	1/2 tsp
Urad dal	1/2 tsp
Curry leaves	Few
Oil	4 tbsp

Method :

1.Show one big onion in the direct flame and keep in the flame till the skin turns black in colour.

2.With 1 tsp of oil dry roast the items given under the to grind "paste 2" column and grind in the mixie along with the onion shown in direct flame.

3.Now soak the poppy seeds for 45 minutes and grind along with 1/4th cup of grated coconut to a fine paste.

4.Take a cooker and season with the items given under the seasoning column.Then put the shallots and fry for few minutes.

5.Now add the peeled mochai and fry for 2-3 minutes.

6.Now extract the paste from the tamarind which is already soaked in water and add to the fried mochai and allow it to boil.

7.Now add the ground paste 1 and boil it.

8.Now add the ground paste 1,jaggery and salt.

9.Now add the enough water and allow it to boil well.Once it boils nicely close the cooker and when the steam starts coming put the whistle.When the first whistle is about to come reduce and keep the flame in sim and keep upto 4-5 mins.

10.Now put off the fire and once the steam is released open the cooker and check the salt and spicy and serve hot with white rice or chapathi or poori.

Notes :

1.Since i used the fresh field beans/mochai i peeled the skin previous day night and refrigerated it.If we are doing in the morning can soak in hot water for 2 hrs and then peel the skin.But peeling and keeping it ready previous day itself works best.

2.Dont boil the mochai for a long as it may get mushy.For me it took me 5-6 minutes.