Mochai sundal recipe with coriander and lemon added for extra zing. Mochai is by itself very flavourful, with coriander added to it, it turns out really delicious and flavourful.
I make kuzhambu with mochai mostly and love it totally. I love fresh mochai too in the mixed vegetable kootu and in brinjal curry. This is the first time I am making sundal with dried mochai and loved it. Vj too loved it a lot, so I was really happy with the outcome. I wanted to make something different from the usual, so added coriander leaves ground along with coconut and gave finishing touch with a squirt of lemon. It was quite refreshing for a change from the regular sundals.

Mochai sundal recipe

Recipe Cuisine: Indian | Recipe Category: Snacks
Prep Time: 10 hr | Cook time: 20 mins | Serves: 4| Author: Raks anand

Click here for cup measurements

Mochai sundal recipe with coriander and lemon added for extra zing. Mochai is by itself very flavourful, with coriander added to it, it turns out really delicious and flavourful.

Ingredients

Dried mochai/ field beans – 1/2 cup
Lemon – 1/2
Salt – As needed

To grind

Coconut – 1/4 cup
Coriander leaves – 1/4 cup
Green chilli – 3, long

To temper

Coconut oil – 2 tsp
Mustard – 1/2 tsp
Urad dal – 1 tsp
Asafoetida – 1/8 tsp
Curry leaves – 1 sprig

Method

Soak mochai 10 hours. Drain water, add water just to immerse it and add required salt. Pressure cook for 4 whistles in medium flame.
Grind coconut, coriander leaves and green chilli without water coarsely.
In a pan, add oil and temper with mustard, urad dal, curry leaves. Add cooked mochai (1 or 2 tbsp can water can be added).
Add ground paste and mix well.
Cook for 4 minutes in medium flame stirring occasionally to avoid sticking to the bottom. Squeeze lemon and switch off the flame. Mix well.

Notes

You can add some coconut oil at the end for enhanced flavour.
After adding lemon, don’t heat.

How to prepare mochai sundal:

Soak mochai 10 hours. Drain water, add water just to immerse it and add required salt. Pressure cook for 4 whistles in medium flame.
Grind coconut, coriander leaves and green chilli without water coarsely.
In a pan, add oil and temper with mustard, urad dal, asafoetida, curry leaves. Add cooked mochai (1 or 2 tbsp can water can be added).
Add ground paste and mix well.
Cook for 4 minutes in medium flame stirring occasionally to avoid sticking to the bottom. Squeeze lemon and switch off the flame. Mix well.