Mochai Sundal
Finding food in college has always been difficult for me because of my different allergies. One thing I especially struggled with is finding a good source of protein. Whenever I was home, I could have dals in sambar and idly and eat curries with tofu and chana. But at college, it was harder to find these things and even harder to find time to cook. However, later I realized that protein didn’t need to come in very big and extravagant dishes, but I could get it through small snacks also. This is how I got the idea of sundal, which was one of my favorite childhood snacks. I learned how to make sundal with this recipe, and to experiment, one day, I tried making it with mochai sundal. Ever since then, mochai sundal has been my favorite thing to make sundal with! Now, I take it with me every time I go back to college, and I am constantly making sundal for myself. This recipe is also very easy and simple, but the sundal is still extremely delicious. Hope you enjoy it!
Desika Products:
Peanut Oil, Mochai
RECIPE FOR MOCHAI SUNDAL
Ingredients:
Mochai Sundal - 1 cup
Frozen Sliced Coconut - 1/2 cup
Green chilies - 5
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Coriander/Curry Leaves - to garnish
Peanut Oil - 1 tbsp
Salt - 1/4 tsp
Instructions:
Soak the sundal in water for 6 hours or overnight. Then, cook it in a pressure cooker for 2 whistles.
Put the green chilies, coconut, and salt in a grinder. Grind it into a coarse mixture.
In a pan, add the oil and put the mustard and cumin seeds in. Wait until they sputter.
Put the mixture in and saute until the coconut is golden brown. Add the mochai sundal.
Flip the stove to a low simmer for 2 minutes. Garnish with coriander or curry leaves.
Mochai Sundal is ready!
Tips & Tricks
This recipe can be done with any type of sundal, not only mochai sundal.