Mochai Sundal is a tasty, spicy soft sundal made by stir frying soaked mochai with spices, grated coconut & carrots. Mochai Sundal is a good, healthy sundal to try for Navarathri & for evening tea time.
I made this mochai sundal today, its the usual sundal recipe but as a variation replaced coconut with carrots, it was crunchy and tasty.I just wanted variation and thats the only reason I added carrots otherwise I don’t mind adding coconut.
I loved this sundal, the spice level was well balanced with carrots.delicious and healthy snack ready in few minutes.I had this along with my breakfast, it was so filling.
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Mochai Sundal
Ingredients
- 1/3 cup mochai hyacinth beans
- 2 heaped tsp sundal podi
- 1 small carrot grated
- a tiny pinch turmeric powder
- 1 and 1/2 cups water
- salt to taste
To temper:
- 2 tsp oil
- 1/2 tsp mustard seeds
- a small sprig curry leaves
- a tiny pinch hing
Instructions
- Soak beans overnight. Trim the edges, peel the skin then grate carrot and set aside.
- Rinse it well then transfer to pressure cooker with turmeric powder, required salt and enough water.
- Pressure cook for 5 to 6 whistles in medium flame or until soft but not mushy. Drain water and set aside.
- In a pan heat oil - add the items listed under 'to temper' let it crackle, then add carrot.
- Sauté for 2mins then add cooked beans, toss it well, Then add sundal powder.
- Add required salt, sauté for few mins. Then toss it and switch off.
- Serve Mochai Sundal hot or warm.
Notes
- You can even temper jeera for extra flavour.
- You can replace sundal powder with idli miladai podi too.
- I used the dried mochai variety.
How to make Mochai Sundal
- Soak beans overnight. Trim the edges,peel the skin then grate carrot and set aside.
- Rinse it well then transfer to pressure cooker with turmeric powder,required salt and enough water.
- Pressure cook for 5 to 6 whistles in medium flame or until soft but not mushy.Drain water and set aside.
- In a pan heat oil – add the items listed under ‘to temper’ let it crackle, then add carrot.
- Saute for 2mins then add cooked beans,toss it well,Then add sundal powder.
- Add required salt, saute for few mins.Then toss it and switch off.
Serve hot or warm.
Expert Tips
- You can even temper jeera for extra flavour.
- You can replace sundal powder with idli miladai podi too.
- I used the dried mochai variety.
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One of my favorite dish . But in old days we black mochai