Mochai Sundal

Instructions

1. 1

   Soak and Prepare Beans

   • Rinse the dried mochai beans thoroughly under cold running water.
   • Place them in a large bowl and cover with ample water. Let them soak for at least 8 hours or overnight.
   • Once soaked, drain the soaking water and rinse the beans again.
2. 2

   Pressure Cook the Beans

   • Transfer the soaked and rinsed beans to a pressure cooker.
   • Add 3 cups of fresh water, 1/4 tsp turmeric powder, and 1/2 tsp of salt.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes.
   • Turn off the heat and allow the pressure to release naturally. This ensures the beans are cooked through but not mushy.
   • Once the pressure has subsided, open the cooker. Drain any excess water and set the cooked beans aside.
3. 3

   Prepare the Tempering (Tadka)

   • Heat coconut oil in a heavy-bottomed pan (kadai) over medium heat.
   • Add the mustard seeds and wait for them to splutter completely.
   • Add the urad dal and chana dal. Sauté for about 45-60 seconds, stirring continuously, until they turn a light golden brown.
   • Immediately add the broken dried red chillies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.
4. 4

   Combine and Finish

   • Add the cooked mochai beans to the pan with the tempering.
   • Sprinkle the remaining 1/2 tsp of salt (or to taste).
   • Gently toss everything together to coat the beans evenly with the spices. Sauté for 2-3 minutes to allow the flavors to meld.
   • Turn off the heat. Stir in the fresh grated coconut and lemon juice.
   • Mix well one last time.
5. 5

   Serve

   • Serve the Mochai Sundal warm as a nutritious snack or as a side dish with a South Indian meal.