Field beans are known as Mochai in tamil and Val in hindi.Field beans are very rich source of protein, dietary fibre and provide a number of health benefits. They are rich in calcium, contain high amounts of minerals like iron, phosphorus, magnesium and potassium. 

Few days back, I bought these beautiful, fresh field beans. As I picked up the beans, so many ideas came to my mind, the usual sambar, sundal, salad, stew etc and finally ended up with a crazy idea of making Field beans and idli stew, something similar to mini idli and sambar. 

The recipe , as always, fell in place as I started making the stew. It is again a simple and healthy recipe like all my other recipes. The stew which was mildly spiced and full of fresh flavours indeed complimented the soft and spongy mini idlis. It is a good change to the regular idli and sambar combination. 

The day I had made this dish, Chennai was pleasantly cool as it was drizzling.This dish was just perfect to be served as breakfast. My family enjoyed having this healthy and hot field beans and idli stew. I hope you all would enjoy too:)

Ingredients 

Button idli ( mini idli) – 40

Fresh field beans – 1 cup

Onion – 1 

Chopped cauliflower- 1/2 cup

Tomato – 2

Curry leaves – 2 sprigs 

Oil – 1 tbsp

Mustard – 1 tsp

Turmeric powder – 1/2 tsp

Asafoetida ( hing/ perungayam) – 2 pinches

Salt to taste

Thick coconut milk- 1 cup

Lemon juice – 1-2 tsps 

Chopped coriander leaves – 2 tbsps

For the masala paste

Grated coconut- 2 tbsps

Boiled field beans- 2 tbsps

Roasted chana dal ( pottukadalai)- 2 tbsps

Green chillies – 4

Ginger – 1 inch

Method

Wash the field beans well and pressure cook for 2-3 whistles. Add very little salt while cooking the beans. Drain the cooked beans. 

Set aside 2 tbsps of cooked beans for making the masala paste.

Peel, wash and chop the onion finely. Wash and chop the tomatoes.

Grind the ingredients mentioned for the masala to a fine paste.

Heat oil in a pan. When it starts spluttering, add asafoetida, curry leaves and chopped onion. 

Sauté till the onion turns pink. Add the chopped cauliflower and sauté for few more mins. 

Now add chopped tomatoes, turmeric powder and little salt. Sauté till the vegetables get cooked.

Add the cooked field beans and salt to taste. Sauté for few seconds and then add the ground paste, 1 cup of water and continue to cook for few mins.

Reduce the flame and add the thick coconut milk and let it simmer.

Switch off the flame and let it rest for 5 mins.

Now add lemon juice and mix well. Check the seasonings.

Garnish the stew with chopped coriander leaves.

To serve

Arrange the idlis in a serving plate, pour over the hot stew and serve it hot:)