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. Also, love fresh mochai, in the mixed vegetable kootu and in brinjal curry. But 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. At the end, it was quite refreshing for a change from the regular sundals.
Every Navaratri time, I always look for unique sundal recipes and this one was there in my mind but was skeptical to experiment. When need comes, we have to right? So this year, I confidently tried this and didn’t repent. I always forget mochai in stock and end up making kuzhambu always. Sure this will be a nice way to finish off the mochaikottai stock by making sundal often.
Mochai is also known by different names such as val beans, mochai payaru and mochakottai.
Check out my collection of 15+ Sundal recipes.
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Mochai sundal recipe
Ingredients
- ½ cup Dried mochai/ field beans
- ½ Lemon
- Salt As needed
To grind
- ¼ cup Coconut
- ¼ cup Coriander leaves
- 3 Green chilli
To temper
- 2 tsp Coconut oil
- ½ tsp Mustard
- 1 tsp Urad dal
- ⅛ tsp Asafoetida
- 1 Curry leaves sprig
Instructions
- 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:
- Firstly, wash mochai well. Then, soak it 10 hours in enough water. Next days, drain water, add fresh 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.
Enjoy the flavourful mochai malli sundal.
Hi where do you get Mochai in Singapore and what’s brand?