Mochai sundal recipe
Dry field beans sundal recipe, a protein rich stir fry
Servings: 2
Ingredients
- ¼ cup mochai
- 2 tsp coconut oil
- ½ tsp mustard seeds
- 2 tbsp coconut
- Salt as needed
To roast and grind
- 1 tbsp toor dal
- ½ tsp coriander seeds | dhaniya
- 1 red chili
- 2 pinches asafoetida
- Few curry leaves
Instructions
- Soak the mochai for 10 to 12 hours or overnight.
- Dry roast the toor dal, curry leaves, coriander seeds, and red chilli .
- Allow this to cool and grind this into a fine powder.
- Pressure cook the mochai till 3-4 whistles by adding salt and asafoetida.
- Drain the water and keep it aside.
- In a pan add oil and add the mustard seeds. Add the cooked mochai to this.
- Add 1-2 tbsp of the ground powder to this. Mix well and add the grated coconut.
- Switch off the flame and drizzle with coconut oil (if adding)
- Mochai sundal is ready for neivedyam.
Notes
Notes:
1. You can make this spice powder ahead and store for 2 weeks. 2. Add the spice powder as per your tastebuds. 3. Mochai sundal can be served as an accompaniment for a meal too
1. You can make this spice powder ahead and store for 2 weeks. 2. Add the spice powder as per your tastebuds. 3. Mochai sundal can be served as an accompaniment for a meal too
