Free recipe
Mochai சுண்டல் (Sundal), field beans
Serves 4About 50 minutes
What to buy
Check your pantry first
Produce
Dry goods and grains
Spices and seasonings
Pantry staples you may already have
Other
Pantry staples you may already have
Ingredients
- 1 cup dried edible mochai field beans
- water for soaking
- 4 cups fresh cooking water
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1 dried red chilli, broken
- 6 curry leaves
- a small pinch of asafoetida
- 1/4 cup grated coconut
- salt to taste
Method
- Soak the rinsed beans overnight in the refrigerator. Discard the water and rinse again.
- Cook the beans thoroughly in fresh water according to the packet and cooker instructions, until no chalky centre remains. Drain.
- Warm the oil in a pan. Let the mustard crackle, then add chilli, curry leaves and asafoetida. Add the drained cooked pulses and salt. Toss over gentle heat for 2 minutes, fold in coconut and switch off.
Tips: Choose a food-grade edible variety and cook fully. Fresh mochai needs no overnight soak.
Allergens: Contains coconut. Compounded asafoetida may contain wheat; check the label.
Follow your cooker's instructions. Whistle counts and pot cooking times vary. Use food-grade edible camphor only, never ritual camphor. Check packaged asafoetida for wheat.
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