Mochai Sambhar மொச்சை சாம்பார்

மொச்சை சாம்பார்

Ingredients for 4 adults

1. Toor dal 1 small cup ( 100 gms) Note: The more the dal the thicker the sambhar
2. Tamarind  -lemon size or Tamarind paste 1 to 1 and 1/2  teaspoons
3. Sambhar powder* - 3 tea spoons ( or more depending on your taste) 
4. Mustard seeds 1 teaspoon
5. Fenugreek seeds 1/2 teaspoon ( optional but recommended)
6. Curry leaves - a few
7. Coriander leaves - a few
8. Oil - two teaspoons
9. Turmeric powder - 1/2 teaspoon 
10. Hing a small piece or powder 1/4 teaspoon ( two pinches).
11. Fresh mochai ( 1 cup)   to be soaked in water a few hours before preparation (or)
12. If fresh mochai is not available you can use dried Mochai  or dried double beans  ( 1 cup) - these are to be soaked in water for at least 12 hours before preparation 

Pre-preparation:

1. Dissolve the tamarind in 1 and  1/2  cups of water and keep it aside. ( if you are using raw tamarind, dissolve  using warm water, mash it with your fingers and filter to remove the debris and fibres)
2. Clean the toor dal and put it in the cooker vessel.
3. Add 2 cups of water and add the turmeric powder.
4. In another vessel put the mochai with sufficient water.
5. Pressure cook both the dal and the mochai for 20 minutes ( till the dal becomes soft and mash able)

          Synchronize this process so as to start the sambhar preparation as below by the time the cooker is done. 

Preparation:

1. Pour two teaspoons of oil in a skillet ( kadai). Put the mustard seeds. Wait till they splutter. Add the fenugreek seeds,hing and the cut vegetables.
2. Saute the vegetables. Add the sambhar powder and saute for a minute.
3. Pour the tamarind water.Add salt. Let this boil for 10 minutes till the raw aroma of the sambhar powder disappears.
4. Take out the dal, mash the dal with a hand churner or a thick spoon and pour this dal water into the boiling sambhar.
5. Add the curry leaves, Coriander leaves. 
6. Cook in a low flame till the smell of the dal disappears and you see the sambhar boiling with bubbles in them.
7. For more flavor you can add some more curry leaves at this stage.