Moong Dal Mochai Kootu Recipe – Eggplant & Field Bean Curry

Last Updated on 2 months by Neha Deshmukh

Moong Dal Mochai Kootu Recipe – Eggplant & Field Bean Curry

Introduction

There’s just something so comforting about a warm bowl of kootu, isn’t there? It’s one of those dishes that instantly reminds me of my grandmother’s kitchen – the fragrant spices, the soft textures, and the feeling of being utterly nourished. This Moong Dal Mochai Kootu is a special one. It combines the goodness of moong dal with the unique flavour of mochai (field beans) and the subtle sweetness of brinjals. It’s a South Indian staple, and honestly, once you try it, you’ll understand why it’s been a family favourite for generations!

Why You’ll Love This Recipe

This kootu is more than just a delicious meal; it’s a celebration of flavours and textures. It’s relatively quick to make, packed with nutrients, and incredibly versatile. Plus, it’s a fantastic way to introduce yourself to the wonderful world of South Indian cuisine. Trust me, even if you’re new to Indian cooking, you’ll be able to pull this one off!

Ingredients

Here’s what you’ll need to create this delightful kootu:

• 0.25 cup moong dal (split yellow lentils) – about 60g
• 0.5 cup fresh peeled mochai (field beans) – about 100g
• 6 small brinjals (eggplant)
• 1 teaspoon sambar powder
• 0.125 teaspoon turmeric powder – about 0.5g
• 3 shallots
• Salt to taste
• 0.5 cup grated coconut – about 50g
• 1 teaspoon cumin seeds – about 5g
• 2 teaspoons oil
• 0.5 teaspoon mustard seeds
• 2 teaspoons urad dal (split black lentils)
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Moong Dal: The Heart of the Kootu

Moong dal is a staple in Indian cooking, known for being easily digestible. It adds a lovely creaminess to the kootu. You can use either yellow moong dal or green moong dal – both work beautifully!

Mochai (Field Beans): A South Indian Delight

Mochai, also known as field beans or hyacinth beans, has a slightly sweet and earthy flavour. It’s a bit of an acquired taste for some, but it adds a unique character to this dish. You can find it fresh in Indian grocery stores, or sometimes frozen.

Brinjals (Eggplant): Choosing the Right Variety

I prefer using small, slender brinjals for this recipe. They have a milder flavour and fewer seeds. But any variety will work – just adjust the cooking time accordingly.

Sambar Powder: Regional Variations & Flavor Profiles

Sambar powder is a blend of spices that gives this kootu its signature flavour. There are many regional variations, so feel free to use your favourite brand. If you’re feeling adventurous, you can even make your own!

Coconut & Cumin: The Aromatic Base

Freshly grated coconut and cumin seeds create a wonderfully aromatic paste. Don’t skimp on these – they really elevate the flavour of the kootu.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the moong dal going. Pressure cook the moong dal with about 1.5 cups (360ml) of water for 2 whistles. Set aside.
2. While the dal is cooking, boil the fresh mochai in about 1 cup (240ml) of water until it’s about halfway cooked. It should still have a little bite to it.
3. Now, chop the brinjals finely and soak them in water to prevent them from turning brown. This is a handy little trick my mom taught me!
4. In a separate pot, add the partially cooked mochai, chopped brinjals, shallots, turmeric powder, sambar powder, and salt. Add about ½ cup (120ml) of water and cook until the vegetables are tender – about 10-15 minutes.
5. While the vegetables are cooking, grind the grated coconut and cumin seeds into a smooth paste with a little water. You want it to be quite fine.
6. Once the vegetables are cooked, add the cooked moong dal and the coconut-cumin paste to the pot. Simmer for about 5 minutes, allowing the flavours to meld together.
7. Finally, let’s make the tempering! Heat the oil in a small pan. Add the mustard seeds and wait for them to splutter. Then, add the urad dal and curry leaves. Fry until the urad dal turns golden brown. Pour this tempering over the kootu and mix well.

And that’s it! Your Moong Dal Mochai Kootu is ready to be enjoyed.

Expert Tips

• Don’t overcook the mochai – it should still have a slight firmness.
• Adjust the amount of sambar powder to your liking.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) to the tempering.

Variations

• My Family’s Touch: My aunt always adds a handful of chopped spinach to the kootu for an extra boost of nutrients.
• Spicier Kootu: If you like things spicy, add a pinch of red chilli powder to the vegetable mixture.
• Different Vegetables: Feel free to experiment with other vegetables like carrots, potatoes, or green beans.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

Reduce or omit the sambar powder for a milder flavour. Add a pinch of cayenne pepper for extra heat.

Festival Adaptations (Pongal/Onam)

Kootu is a traditional dish served during Pongal and Onam festivals in South India. It’s often part of a larger, elaborate meal.

Serving Suggestions

This kootu is best served hot with steamed rice and a dollop of ghee. It also pairs well with roti or appam. A side of papadum adds a nice crunch!

Storage Instructions

Leftover kootu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is Mochai and where can I find it?

Mochai, or field beans, is a long, flat bean commonly used in South Indian cuisine. You can find it in Indian grocery stores, either fresh or frozen.

Can I use dried moong dal instead of split yellow lentils?

Yes, you can! However, you’ll need to soak the dried moong dal for at least 30 minutes before cooking.

How can I prevent the brinjals from turning brown while chopping?

Soaking the chopped brinjals in water with a squeeze of lemon juice will help prevent discoloration.

What is the best way to grind the coconut and cumin seeds?

A high-powered blender works best for grinding the coconut and cumin seeds into a smooth paste. Add a little water to help it blend.

Can I make this kootu ahead of time?

Yes, you can! The kootu actually tastes even better the next day as the flavours have time to develop. Just store it in the refrigerator and reheat before serving.