Mochai Kottai Sundal is a delightful South Indian dish made with field beans (mochai kottai), perfect for festive occasions or as a healthy snack. This dish combines protein-rich mochai beans with a blend of aromatic spices, making it both nutritious and delicious. The beans are soaked, boiled until tender, and then sautéed with a tempering of mustard seeds, urad dal, dried red chilies, and fragrant curry leaves.Grated coconut adds a subtle sweetness and texture to the dish, while a hint of asafoetida (hing) enhances the flavor with its earthy aroma. Mochai Kottai Sundal is lightly spiced, making it an excellent companion to evening tea or a wholesome side for a festive meal.Rich in fiber and protein, this sundal is not just delicious but also nourishing, making it a favorite during festivals like Navaratri, where healthy, flavorful dishes take center stage.

Ingredients
1/4 cup Lima beans (sem ki beej, mochai)
1/2 tsp mustard seeds (sarson, kadugu)
2 tbsp grated coconut
Unrefined salt to taste
To Grind
1 tbsp pigeon peas (tur dal, thuvaram parupu)
1/2 tsp coriander seeds (sabut dhania, kothamalli varai)
1 dried red chili pepper (increase to suit your palate)
A generous pinch of asafoetida (hing, perunkayam)
1 sprig of curry leaves
Method
Wash and soak the lima beans overnight
Roast the pigeon peas, red chili pepper, curry leaves and coriander seeds
Cool and grind it to a fine powder
Set aside
Add the lima beans, asafoetida and salt to a pressure cooker
Add enough water and cook for 3-4 whistles
Drain excess water and set aside
(Use the excess water as stock in something else)
Heat a wok and add mustard seeds
When they begin to splutter, add the lima beans
Add 2 tbsp of the ground powder and grated coconut
(If you like the Sundal spicy, add any other spices at this stage)
Mix well and remove from heat
Serve hot with tea or as a side to a meal
Enjoy!