One special dish served during Navaratri is mochai sundal, made from field beans, which offers a unique flavor and a wealth of nutrients.

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How to Make Mochai Sundal – Step-by-step instructions with photos.

Navaratri is a vibrant festival celebrated across India, honoring the divine Godesses. During these nine nights, families come together to worship and enjoy delicious food. Mochai sundal recipe, made from field beans, is one special dish served during this time.

Mochai sundal recipe is not only easy but also a tasty and healthy option, making it perfect for those observing fasting during Navaratri. Packed with protein and fiber, this dish provides the energy needed to celebrate the festival with joy and devotion.

In this blog post, we will focus on a simple yet delicious mochai sundal recipe that you can easily make at home. Join me in celebrating Navaratri with this delightful dish that brings families together and adds a special touch to your festive meals!

Naivedyam (food offering) is done twice daily, accompanied by lighting the lamps. Every day different varieties of sundal (a traditional South Indian legume dish) are prepared. Sundal varieties include Sweet green gram sundal, Chickpeas sundal, Kadalai paruppu / channa dal sundal, Ground nut / peanut sundal, sweet corn sundal, Mochai / Field beans sundal, Thatta payir / Red cow peas sundal, Pattani / Green peas sundal, White chickpeas sundal and more.

Here I have tried field beans or mochai sundal recipe. Hope you will give this a try and let me know how it turns out for you.

How to Make Field Beans Sundal | Mochai sundal

One special dish served during Navaratri is mochai sundal, made from field beans, which offers a unique flavor and a wealth of nutrients.

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Prep Time 5

Cook Time 10

Soaking Time 8

Total Time 8 15

Course Snack

Cuisine Indian, South Indian

Servings

Ingredients

1 Cup Field beans
Salt For taste
2 – 3 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Urad dal
1/2 tsp cumin seeds
1 or 2 pieces Green chilli
1 tsp Ginger chopped
few Curry leaves
1/4 tsp Asafoetida
1/4 tsp Turmeric powder
1 – 2 tbsp Coconut shredded

Instructions

Soak Beans: Clean and soak 1 cup of field beans overnight or for 6-8 hours.
Cook Beans: Drain the beans, add salt and ½ cup water, and pressure cook for 4-5 whistles. Set aside.
Heat Oil: In a pan, heat oil. Add mustard seeds and urad dal.
Add Spices: When the mustard seeds pop, add cumin seeds, chopped green chilies, ginger, curry leaves, turmeric powder, and asafoetida. Sauté for 1 minute.
Combine: Add the cooked mochai and sauté until the water evaporates. Adjust salt if needed.
Finish: Stir in grated coconut and sauté for 1 minute.
Serve: Enjoy your hot Mochai Sundal!

Video

Notes

Soaking Time: Ensure you soak the field beans (mochai) for at least 6-8 hours or overnight. This helps them cook faster and become tender.
Cooking Consistency: When pressure cooking, monitor the cooking time to avoid mushy beans. They should be soft but still hold their shape.
Spice Adjustments: Feel free to adjust the amount of green chilies and ginger according to your spice preference. You can also add chopped onions for extra flavor.
Coconut: Use fresh grated coconut for the best taste. Dried coconut can be used but may not give the same richness.
Tempering: Ensure the oil is hot before adding mustard seeds and urad dal. This helps in releasing their flavors effectively.
Storage: Mochai Sundal tastes best when served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Serving Suggestions: Serve the sundal as a snack, side dish, or offering during festivals. It pairs well with a cup of tea or as part of a larger meal.
Garnishing: For added flavor, consider garnishing with roasted cashews or a squeeze of lemon juice before serving.

Keyword Broad beans sundal, Field beans Sundal, Mochai payaru sundal, Navarathri recipes, Sundal

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Mochai Sundal Recipe – Step by Step Instructions

Soak the Beans

Start by cleaning 1 cup of field beans (mochai) under running water. Soak the beans overnight or for 6 to 8 hours to soften them.

Pressure Cook

After soaking, drain the beans and transfer them to a pressure cooker. Add the required salt and ½ cup of water. Close the lid and pressure cook for 4 to 5 whistles, or until the beans are tender but not mushy. Once done, set aside.

Prepare the Tempering

In a pan, pour in some oil and allow it to heat over medium flame.
Add 1 tsp of mustard seeds and 1 tsp of urad dal. Sauté until the urad dal turns golden brown and the mustard seeds begin to pop.

Incorporate ½ tsp of cumin seeds, chopped green chilies, finely chopped ginger, and a few curry leaves into the pan.
Sprinkle in ¼ tsp of turmeric powder and a pinch of asafoetida (hing). Sauté the mixture well for about a minute, allowing the spices to release their flavors.

Add the cooked mochai to the pan. Mix well and check for seasoning, adding more salt if necessary.

Add salt if required and saute everything well till the water evaporates.
Finally, add some grated coconut and sauté for another minute.

Your delicious Mochai Sundal is now ready! Serve it hot as a nutritious snack or as a festive offering during Navaratri celebrations. Enjoy the wholesome goodness! Ready. Serve hot.

How to Make Mochai Sundal Recipe| Navratri Sundal