Mochai Sundal

1. 1
   prep

   Soak the field beans overnight.

   Wash the dried mochai well and soak in plenty of water for at least 8 hours or overnight. Drain before cooking.

   TIPSoaking reduces cooking time and makes the beans easier to digest.
2. 2
   pressure cook · ~15 min

   Pressure cook the beans until tender.

   1.Place drained beans in a pressure cooker with 2 cups water and a pinch of salt.

   2.Cook on medium heat for 4-5 whistles.

   3.Let the pressure release naturally, then drain the beans and set aside.

   TIPThe beans should be soft but hold their shape — mushy beans won't give the right sundal texture.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat coconut oil in a pan over medium heat.

   2.Add mustard seeds and let them splutter (30 seconds).

   3.Add urad dal and fry until golden (20 seconds).

   4.Add dried red chilies, curry leaves, slit green chilies, and asafoetida. Sauté until fragrant (30 seconds).

   TIPDon't let the urad dal burn — golden is perfect, brown will taste bitter.
4. 4
   saute · ~3 min

   Toss the cooked beans with the tempering.

   1.Add the drained cooked beans to the pan.

   2.Sprinkle a pinch of salt and mix gently.

   3.Sauté for 2-3 minutes until the beans are well coated and heated through.

   TIPStir gently to avoid breaking the beans — a light toss works best.
5. 5
   mix · ~1 min

   Finish with fresh coconut and coriander.

   1.Turn off the heat and add the grated coconut.

   2.Toss everything together until the coconut is evenly distributed.

   3.Garnish with chopped coriander leaves.

   TIPAdding coconut off the heat keeps it fresh and moist — heat can dry it out.
6. 6
   serve

   Serve warm or at room temperature.

   Transfer to a serving bowl. Mochi Sundal tastes great as a snack on its own or alongside a cup of filter coffee.

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