Moth bean sundal is an easy yet healthy and flavorful dish perfect for snack. This can be made without soaking, so no need to worry if you forget soaking.
It can also be prepared during the festival of Navaratri to offer as prasadam.
This is similar to other sundal recipes on this site, and pairs well with this paysam to offer in a Navaratri day.
Ingredients
Moth bean is a tiny legume which is commonly used in north India in dishes like misal pav recipe. I tried this bean only this year after I received it from Wildseed organics.
To be honest I loved this as sundal than as misal. Vj too loved it and finished in no time.
It looks similar to green gram, but this is brown shade and smaller in size as you see below.
- Moth beans
- Grated coconut
- Asafoetida
- Ginger
See recipe card for quantities.
Video
Here’s a short video of Moth bean sundal in my youtube channel
Instructions
1. In a small pressure cooker, roast the moth beans slightly until aromatic. Take care not to roast too much otherwise it would not get cooked.
2. Add 1 cup water, ⅛ teaspoon asafoetida and required salt. Pressure cook for 5 whistles.
Hint: Let the pressure release by itself, naturally. I like to use this small pressure cooker (affiliate link) for directly roasting and then pressure cooking in it.
3. Once done, drain water if there is too much of it. Mine was perfectly absorbed. Set aside.
4. Add the cooked beans. You can let upto 2 tablespoon of beans cooked water for preventing the sundal becoming too dry.
5. Give it a mix.
6. Add coconut.
7. Mix and cook furthermore 1 minute. Switch off stove and drizzle coconut oil.
Top tip
- Adding bean cooked water gives a moist sundal, otherwise it may be too dry. Note that this may reduce shelf life.
- Coconut oil adds a good flavor. Adding in different stages especially. Same applies for asafoetida. Using both while tempering and some raw gives a good flavor.
- Roasting is optional but gives a good flavor as well as texture is firm doing so. But ensure not to roast too much as it may not get cooked.
My notes
- My pressure cooker is small one and I let 5 whistles. The water was just right. But please make sure that there is enough water to avoid burnt bottom. Because different make and model may need slight adjustments.
- You can also soak the bean overnight and give just one whistle. If you soak, make sure to drain the water and use fresh water for cooking.
- I have not washed the bean as it was clean, but after roasting you can give a wash.
Storage
You can make ahead and reserve the coconut part alone. Do it just before serving. This may be handy if you are planning for golu day prasadam for visitors.
Can also refrigerate the leftover and consume within 2 days.
Recipe card
Moth beans sundal recipe
Equipments (Amazon Affiliate links)
- Pressure cooker, 3 Litre
Ingredients
- ½ cup Moth beans Matki
- ¼ cup Grated coconut
- ⅛ teaspoon Asafoetida
- Salt – As needed
- 1 tablespoon Coconut oil
To temper
- 1 tablespoon Coconut oil
- ½ teaspoon Mustard
- 2 teaspoon Ginger chopped
- 1 sprig Curry leaves
- 1 Dry red chilli
- ⅛ teaspoon Asafoetida
Instructions
- In a small pressure cooker, roast the moth beans slightly until aromatic. Take care not to roast too much otherwise it would not get cooked.
- Add 1 cup water, ⅛ teaspoon asafoetida and required salt. Pressure cook for 5 whistles.
- Hint: Let the pressure release by itself, naturally. I like to use this small pressure cooker (affiliate link) for directly roasting and then pressure cooking in it.
- Once done, drain water if there is too much of it. Mine was perfectly absorbed. Set aside.
- Add the cooked beans. You can let upto 2 tablespoon of beans cooked water for preventing the sundal becoming too dry.
- Give it a mix.
- Add coconut.
- Mix and cook furthermore 1 minute. Switch off stove and drizzle coconut oil.
Video
Notes
- My pressure cooker is small one and I let 5 whistles. The water was just right. But please make sure that there is enough water to avoid burnt bottom. Because different make and model may need slight adjustments.
- You can also soak the bean overnight and give just one whistle. If you soak, make sure to drain the water and use fresh water for cooking.
- I have not washed the bean as it was clean, but after roasting you can give a wash.
Moth bean sundal is flavorful, tasty and healthy.
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