Product description

Description

Mochai (Field Beans) - An Ancient Pulse with Modern Benefits
Mochai, also known as field beans or hyacinth beans, is a nutrient-rich pulse with deep roots in traditional Indian cuisine. Celebrated for its earthy flavor and versatility, mochai has been a staple in South Indian homes for centuries, especially during the harvest season (Pongal).

From savory curries and fries to comforting sambar, mochai adds a healthy flavor to dishes. Beyond its flavor, it is a powerhouse of plant-based protein, dietary fiber, and essential minerals, making it the perfect addition to balanced diets.

Historical and Cultural Significance
Mochai is mentioned in Sangam literature as one of the major crops of ancient Tamil Nadu. Farmers cultivated it not only for its culinary uses but also for its ability to enrich soil fertility as a nitrogen-fixing crop. During harvest festivals, the newly laid tile was often shared among neighbors, symbolizing abundance and a sense of community.

Nutritional Information (per 100 grams)
Green Beans
Calories: ~343 kcal
Protein: ~22 g
Carbohydrates: ~60 g
Dietary Fiber: ~8 g
Fat: ~1.5 g
Calcium: ~120 mg
Iron: ~5 mg
Magnesium: ~180 mg
Potassium: ~1350 mg
Cooked Beans (boiled without salt)
Calories: ~127 kcal
Protein: ~8.3 g
Carbohydrates: ~23.6 g
Dietary Fiber: ~5 g
Fat: ~0.4 g
Calcium: ~48 mg
Iron: ~2.1 mg
Magnesium: ~65 mg
Potassium: ~460 mg

Health Benefits of Chickpeas
Rich in Plant Protein - Ideal for vegetarians and vegans, helping them meet their daily protein needs.

Heart Health - Potassium and Magnesium help regulate blood pressure.

Digestive Support - High fiber content supports gut health and regularity.

Bone Strength - Calcium and Phosphorus contribute to strong bones and teeth.

Blood Sugar Management - Low glycemic index makes it suitable for diabetics when consumed in moderation.

Weight Management - Reduces unnecessary snacking and keeps you full for longer.

Ayurvedic Insights

According to Ayurveda:

Dosha Effect: Balances Vata and Kapha when cooked with spices like cumin, ginger, and asafoetida.

Best Season to Eat: Winter and post-harvest months when fresh beans are available.

Preparation tip: Always soak dried beans overnight and cook them thoroughly to enhance digestion.

How to reduce bloating and gas when eating beans
Legumes like beans can sometimes cause bloating or gas due to the complex sugars (oligosaccharides) that ferment in the intestines.

Here's how to reduce this:

Soak overnight: Soaking helps break down complex carbohydrates, making them easier to digest.

Change soaking water: Discard soaking water before cooking to reduce gas-forming compounds.

Cook with digestive spices: Cook with cumin, ginger, garlic, or asafoetida.

Cook well-pressed: Well-cooked beans are soft and gentle on digestion.

Start small: If you're new to legumes, start with small portions and gradually increase.

Add castor oil (optional): Traditionally, a drop of edible castor oil is added while cooking to help improve digestion.

How to cook mocha
Dried mocha
Soak overnight.

Store in an airtight container in a cool, dry place.

For long-term storage, dry in the sun before packing.

Refrigerate or freeze to keep fresh for longer.

If you see insects - don't panic!

Insects are not as dangerous as pesticides. If you see small insects, it is a sign that the product is natural.

Fix: Dry in the sun, clean, and store again.

Culinary uses
Mochai Khajumbu (tamarind-based curry)

Mochai Chundal (spicy bean salad)

Mochai Biryani

Mochai Kurma for chapati or dosa