Mochai Sundal brings back memories of festival celebrations and family gatherings. This beloved South Indian snack transforms simple butter beans into something truly special. The combination of tender beans, fragrant spices, and fresh coconut creates a dish that’s both nutritious and delicious. It’s one of those recipes that connects us to our roots while filling our homes with incredible aromas. Whether you’re celebrating Navratri or just want a healthy snack, this recipe delivers every time.
About the Recipe
This recipe deserves a spot in your kitchen because it’s surprisingly simple yet incredibly rewarding. Mochai Sundal offers a perfect balance of protein, flavor, and tradition. The overnight soaking might seem like extra work, but it makes the beans incredibly tender and digestible. You’ll love how the mustard seeds pop in hot oil, releasing their nutty aroma throughout your kitchen. The final touch of fresh coconut and curry leaves transforms this humble dish into something restaurant-worthy.
Why You’ll Love This Recipe
You’ll fall in love with how easy this recipe is once you get the hang of it. The beans become so tender they practically melt in your mouth, while the spices create layers of flavor that keep you coming back for more. It’s incredibly versatile too – serve it as a healthy evening snack or pack it for lunch. The best part? Your house will smell surely amazing while you’re cooking. Plus, knowing you’ve made something so nutritious and traditional feels really satisfying. It’s comfort food that actually loves you back.
Mochai Sundal / Mochai Payaru Sundal / Butter Beans Sundal
Cooking Tips
Don’t skip the overnight soaking – it’s what makes the beans cook evenly and become perfectly tender. When washing the soaked beans, keep going until the water runs clear. This removes any residual starch and prevents foaming during cooking. Keep the heat moderate throughout to avoid burning the mustard seeds. They should pop and turn golden, not black. Save a little cooking water when draining the beans – it helps keep them moist and flavorful.
Serving and Storing Suggestions
This recipe serves 6-8 people as a snack and takes about 45 minutes of active cooking time (plus overnight soaking). Serve it warm or at room temperature – both ways taste fantastic. Store leftovers in the refrigerator for up to 3 days. You can reheat gently in a pan with a splash of water, or enjoy it cold straight from the fridge. It’s perfect for potluck dinners and festival celebrations.
Similar Recipes
- Chana Sundal (Chickpea Sundal)
- Peanut Sundal
- Green Gram Sundal
- Mixed Bean Sundal
Nutrient Benefits
Mochai Sundal packs a serious nutritional punch with high-quality plant protein from butter beans. These legumes provide fiber that keeps you feeling full and supports digestive health. The coconut adds healthy fats and natural sweetness. Curry leaves contribute antioxidants and that distinctive flavor. Mustard seeds bring omega-3 fatty acids and anti-inflammatory compounds. It’s basically a superfood snack that tastes like comfort food.
Mochai Sundal
Ingredients
- 4 cup Butter Beans (Mochai)
- 2 tsp Mustard Seeds
- 1/3 cup Oil
- few Curry Leaves
- 1/2 Coconut grated
- 10 Red Chillies split into two
- as per taste Salt
- a pinch Asafoetida
Instructions
- Wash the beans. Clean and soak overnight.
- Next day, wash again 4-5 times.
- Heat a pan with water over modeate heat.
- Add the drained beans. Cover and cook for 30 minutes.
- Once cooked, strain the extra water and keep a little with the beans.
- Add salt.
- Stir well and cook till the salt mixes well.
- Remove and empty the contents to a strainer.
- Heat the oil on a heavy bottomed pan over moderate heat.
- Fry the mustard seeds and red chillies.
- Add cooked beans.
- Make a thick solution of asafoetida with water.
- Pour it over the cooked beans.
- Garnish with curry leaves and grated coconut.
- Serve as a snack to guests coming to Navratri golu.
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Frequently Asked Questions
Can I use canned butter beans instead of dried ones?
Yes, you can use canned beans to save time. Drain and rinse them well, then skip the soaking and initial cooking steps. Just add them directly to the tempering with a pinch of salt. They’ll need only 5-7 minutes to heat through and absorb the flavors.
What if I don’t have fresh curry leaves?
Fresh curry leaves really make a difference, but dried ones work in a pinch. Use half the amount of dried leaves, or try fresh mint leaves for a different but delicious twist. Some Indian grocery stores sell frozen curry leaves that work well too.
How do I know when the beans are cooked properly?
Perfectly cooked beans should be tender enough to mash easily with a fork, but still hold their shape. They shouldn’t be mushy or have any hard centers. Taste a few beans – they should feel creamy and soft in your mouth without being grainy.
Image Credit: Radhika Ramesh
1 comment
Thx u for sharing u recipes