Mochai sundal recipe

Mochai sundal recipe – Field beans sundal recipe – Sundal recipe for Navaratri with step-by-step pictures.

Mochai sundal is one among the sundal which my amma makes during navaratri. This mochai she rarely cooks and to be more precise she cooks only during navaratri for sundal only. I use this for making Kara kuzhambu and sometimes in Vathakuzhambhu too. I just made this mochai sundal with a similar spice mix that has been used for KALYANA RASAM, omitting the pepper and jeera. A very Happy Navaratri to all of you.

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Mochai sundal recipe

Dry field beans sundal recipe, a protein rich stir fry

Course Accompaniments, Navaratri Sundal

Cuisine South Indian

Keyword Festival recipes, Navratri recipes, Sundal recipes

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Soaking time 10 hours hours

Total Time 10 hours hours 35 minutes minutes

Servings 2

Author Jeyashri suresh

Ingredients

• ¼ cup mochai
• 2 tsp coconut oil
• ½ tsp mustard seeds
• 2 tbsp coconut
• Salt as needed

To roast and grind

• 1 tbsp toor dal
• ½ tsp coriander seeds | dhaniya
• 1 red chili
• 2 pinches asafoetida
• Few curry leaves

Instructions

• Soak the mochai for 10 to 12 hours or overnight.
• Dry roast the toor dal, curry leaves, coriander seeds, and red chilli .
• Allow this to cool and grind this into a fine powder.
• Pressure cook the mochai till 3-4 whistles by adding salt and asafoetida.
• Drain the water and keep it aside.
• In a pan add oil and add the mustard seeds. Add the cooked mochai to this.
• Add 1-2 tbsp of the ground powder to this. Mix well and add the grated coconut.
• Switch off the flame and drizzle with coconut oil (if adding)
• Mochai sundal is ready for neivedyam.

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Notes

Notes:
1. You can make this spice powder ahead and store for 2 weeks.

2. Add the spice powder as per your tastebuds.

3. Mochai sundal can be served as an accompaniment for a meal too

• Soak the mochai for 10 to 12 hours or overnight.
• Dry roast the toor dal, curry leaves, coriander seeds, and red chili.

• Allow this to cool and grind this into a fine powder.
• Pressure cook the mochai for 3-4 whistles by adding salt and asafoetida.
• Drain the water and keep it aside.
• In a pan add oil and the mustard seeds. Add the cooked mochai to this.

• Add 1-2 tbsp of the ground powder to this. Mix well and add the grated coconut.

• Switch off the flame and drizzle with coconut oil (if adding)
• Mochai sundal is ready for neivedyam.