Mochai (Field Bean) Sundal / மொச்சை சுண்டல்

This is a very healthy evening snack. The spice level of the sundal can be adjusted accordingly. Serve with a cup of tea or coffee.

Ingredients :

1. Mochai /Field Bean (Fresh/Frozen) - 1 Cup 

2. Sambar Powder - 1.5 tsp or Adjust to your taste

3. Mustard - 1 tsp

4. Curry Leaves - A Few

5. Oil - 4 tsp

6. Salt - Needed Qty

Procedure :

1. Cook mochai(Field Bean) in a pressure cooker with a little quantity of salt for one whistle.

2. Drain water and keep aside.

3. In a pan, heat oil. Splutter mustard. Add mochai, sambar powder and needed salt. Mix well.

4. Medium the flame, let the contents cook for 10 minutes (or till the raw smell of sambar powder is gone). Stir the contents occasionally.

5. Add curry leaves. Switch off the stove.

6. Serve with a cup of coffee.

Note :

If you wish, you can saute finely chopped onion, before adding mochai, sambar powder and salt in STEP 3.

Check the other sundal varieties :-

Pattani (Peas) Sundal :

Cooked Peas seasoned with mustard, red chilly and curry leaves.

Karamani Sweet Sundal

Cooked Black eyed bean (Karamani) simmered in jaggery and flavoured with coconut.

Karamani Sundal

Cooked Karamani seasoned with mustard, red chilly and curry leaves.

Vellai Kondaikadalai Sundal

Cooked Chickpeas seasoned with mustard, red chilly and curry leaves and flavoured with coconut.

Spicy Chickpea

Cooked Chickpeas, carrot and bell pepper flavoured with ginger-garlic paste and garam masala.

Hot'N'Sour Mochai/Kara Mochai

Cooked field bean flavoured with onion and red chilly.

Whole Green Moong Sundal / Pachai Payaru Sundal

Cooked whole green moong seasoned with mustard, red chilly and curry leaves and flavoured with coconut.

Whole Green Moong Sundal

This is a healthy evening snack.The preparation takes less time.Take care while cooking the whole green moong otherwise it will be overcooked and the sundal won't taste good.

Ingredients :

1. Whole Green Moong - 1 Cup

2. Coconut - 1/4 Cup (Grated)

3. Red Chilly - 2

4. Mustard - 1/2 tsp

5. Asafoetida - A pinch

5. Oil - 1.5 tsp

6. Salt - Needed Qty

7. Curry Leaves - A Few

Procedure :

1. Soak whole green moong over night.

2. Drain water. Pressure cook with salt and just enough water. (Just one whistle is enough)

3. Heat oil in a pan. Splutter mustard. Add red chilly, asafoetida and curry leaves.

4. Add cooked moong. Stir once.

5. After 2 or 3 minutes, switch off the stove. Add coconut.

6. Serve hot with a cup of coffee or tea.

Note :

Moong sprouts can also be used. 


Check the other sundal varieties :-

Pattani (Peas) Sundal :
Cooked Peas seasoned with mustard, red chilly and curry leaves.

Karamani Sweet Sundal
Cooked Black eyed bean (Karamani) simmered in jaggery and flavoured with coconut.

Karamani Sundal
Cooked Karamani seasoned with mustard, red chilly and curry leaves.

Vellai Kondaikadalai Sundal
Cooked Chickpeas seasoned with mustard, red chilly and curry leaves and flavoured with coconut.

Spicy Chickpea
Cooked Chickpeas, carrot and bell pepper flavoured with ginger-garlic paste and garam masala.

Hot'N'Sour Mochai/Kara Mochai
Cooked field bean flavoured with onion and red chilly.

Pattani(Peas) Sundal

This protein packed snack is suitable for preschooler snack box. Pattani sundal is simple and easy to prepare.

Ingredients :

1. Dried peas - 1 Cup

2. Mustard - 1/2 tsp

3. Red Chilly - 1 or Adjust to your taste

4. Asafoetida - 1/2 tsp

5. Curry leaves - A few

6. Oil - 2 tsp

7. Salt - Needed qty

8. Coconut - 3 tsp (Optional)

Procedure :

1. Soak peas overnight. Drain and cook in pressure cooker with enough salt. (Drain water after cooking)

2. Heat oil in a pan. Splutter mustard. Add red chilly, asafoetida and curry leaves. Fry for few seconds.

3. Add cooked peas. Mix well.

4. Add grated coconut. Switch off the stove.

5. Serve as a evening snack with a cup of hot tea/coffee or pack it as a snack for school going children.

Check the other sundal varieties :-

Karamani Sweet Sundal
Cooked Black eyed bean (Karamani) simmered in jaggery and flavoured with coconut.

Karamani Sundal
Cooked Karamani seasoned with mustard, red chilly and curry leaves.

Vellai Kondaikadalai Sundal
Cooked Chickpeas seasoned with mustard, red chilly and curry leaves and flavoured with coconut.

Spicy Chickpea
Cooked Chickpeas, carrot and bell pepper flavoured with ginger-garlic paste and garam masala.

Hot'N'Sour Mochai/Kara Mochai
Cooked field bean flavoured with onion and red chilly.

All these make their way to my "Healthy Food for Healthy Kids - Preschooler Snacks" guest hosted by Pari.

Who tried this recipe?
1. Sharanya

Golu @ My Friend's Place and Chickpeas Sundal

During Navaratri festival Shakti (Devi) is workshipped for nine days and Golu is kept in houses to celebrate the Navaratri. Sundal or Sweet is prepared in home and given as prasadam.We don't keep Golu in our house. My friend Nivi Karthik celebrate Navaratri every year at her home and below is her Golu picture.

As, today is the first day of Navaratri and I'm here with a simple sundal recipe.

Ingredients :

1. Chickpeas - 1 cup (Soaked and cooked with salt)

2. Oil - 1 tsp

3. Mustard Seeds - 1/2 tsp

4. Urad Dhal - 1/2 tsp

5. Red Chilly - 2 / Green chilly 2

6. Curry leaves - A few

7. Coconut - 1 tbs

Procedure :

1. Heat oil and splutter mustard. Add urad dhal, curry leaves and chilly. Fry for a minute.

2. Add the cooked chickpeas. Mix well.

3. Switch off the stove and then add coconut.

4. Serve immediately or later.

Check the other sundal varieties :-

Pattani (Peas) Sundal :
Cooked Peas seasoned with mustard, red chilly and curry leaves.

Karamani Sweet Sundal
Cooked Black eyed bean (Karamani) simmered in jaggery and flavoured with coconut.

Karamani Sundal
Cooked Karamani seasoned with mustard, red chilly and curry leaves.

Spicy Chickpea
Cooked Chickpeas, carrot and bell pepper flavoured with ginger-garlic paste and garam masala.

Hot'N'Sour Mochai/Kara Mochai
Cooked field bean flavoured with onion and red chilly.

Who tried this recipe?
1. Priya Satheesh
2. Sharanya

Black Eyed Pea Sundal / Karamani Sundal

I've already posted few recipes with black eyed pea and here is another very simple but delicious recipe.

Ingredients :

1. Black Eyed Pea - 1 Cup (Soaked and cooked)

2. Oil - 1 tsp

3. Mustard - 1 tsp

4. Curry Leaf - little qty

5. Asafoetida - A pinch

6. Salt - Little qty

7. Coconut - 4 tsp (Grated)

8. Red Chilly - 2

Procedure :

1. Cook soaked black eyed pea with little salt.

2. Now, in a pan add oil. Heat it.

3. Then add mustard and once it popped add asafoetida, red chillies and curry leaves. Fry for few seconds.

4. Add cooked black eyed pea. Mix well.

5. Turn off the stove. Then add the grated coconut.

6. Serve as evening snack.

Check the other sundal varieties :-

Pattani (Peas) Sundal :
Cooked Peas seasoned with mustard, red chilly and curry leaves.

Karamani Sweet Sundal
Cooked Black eyed bean (Karamani) simmered in jaggery and flavoured with coconut.

Vellai Kondaikadalai Sundal
Cooked Chickpeas seasoned with mustard, red chilly and curry leaves and flavoured with coconut.

Spicy Chickpea
Cooked Chickpeas, carrot and bell pepper flavoured with ginger-garlic paste and garam masala.

Hot'N'Sour Mochai/Kara Mochai
Cooked field bean flavoured with onion and red chilly.

Who tried this recipe?
1. Sharanya

Hot 'N' Sour Mochai (Field Bean) Sundal

Ingredients:

1. Field bean/Mochai - 2 Cups (Fresh)

2. Onion - 1

3. Red Chillies - 5 or add as per your taste

4. Mustard - Small qty

5. Oil - 1 tbs

6. Salt - Needed qty

7. Lemon Juice - 1.5 tsp

8. Curry Leaf - Small qty

Procedure:

1. Grind onion, red chillies and salt together. Keep aside.

2. Cook field bean in boiling water for 5 minutes and keep aside.

3. In a pan, add oil and then splutter mustard.

4. Then add the contents from the mixer and curry leaf.

5. Medium the flame and then add the cooked bean. Mix well.

6. Cover the pan with a lid and do occassional stirring.

7. Keep it as such for about 15 minutes. Now, add lemon juice and mix well.

8. Garnish with coriander and Serve hot.

Note: You can also use dried mochaikottai . That will also taste good.

Check the other sundal varieties :-

Pattani (Peas) Sundal :
Cooked Peas seasoned with mustard, red chilly and curry leaves.

Karamani Sweet Sundal
Cooked Black eyed bean (Karamani) simmered in jaggery and flavoured with coconut.

Karamani Sundal
Cooked Karamani seasoned with mustard, red chilly and curry leaves.

Vellai Kondaikadalai Sundal
Cooked Chickpeas seasoned with mustard, red chilly and curry leaves and flavoured with coconut.

Spicy Chickpea
Cooked Chickpeas, carrot and bell pepper flavoured with ginger-garlic paste and garam masala.

Sweetened Black-Eyed Pea Sundal

Ingredients:

1. Black-Eyed Pea (Karamani) - 2 Cups (Soaked & Cooked)

2. Jaggery - 3/4 Cup (Powdered)

3. Coconut - 1 Cup

4. Ghee - 2 tsp

Procedure:

1. Heat a pan, add ghee and fry the coconut well (till golden brown)

2. Meanwhile, soak the jaggery in water. Filter the syrup and keep ready(don't make it too watery)

3. Add the filtered jaggery syrup to the fried coconut and stir well. Medium the flame.

4. When the syrup and coconut together get thickened add the cooked black-eyed pea and cover the pan with lid.

5. Keep it as such for about 5 minutes.

6. Serve Hot.

Check the other sundal varieties :-

Pattani (Peas) Sundal :
Cooked Peas seasoned with mustard, red chilly and curry leaves.

Karamani Sundal
Cooked Karamani seasoned with mustard, red chilly and curry leaves.

Vellai Kondaikadalai Sundal
Cooked Chickpeas seasoned with mustard, red chilly and curry leaves and flavoured with coconut.

Spicy Chickpea
Cooked Chickpeas, carrot and bell pepper flavoured with ginger-garlic paste and garam masala.

Hot'N'Sour Mochai/Kara Mochai
Cooked field bean flavoured with onion and red chilly.

Who tried this recipe?
1. Sharanya

Spicy Chickpea Sundal

This is a variation to usual chickpeas sundal. The addition of garam masala gives a nice flavour to the sundal.

Ingredients :

1. Chick Pea - 2 Cups (Soaked overnight)

2. Ginger-Garlic Paste - 1/2 tsp

3. Onion - 1/4 Cup (Finely chopped)

4. Carrot - 1/4 Cup (Grated)

5. Bell Pepper - 1/4 Cup (Finely Cut)

6. Red Chilly Powder - 2 tsp (More or less depending on your taste)

7. Garam Masala - 1/2 tsp

8. Curry Leaf - Small qty

9. Coriander Leaf - 1/4 Cup (Finely Chopped)

10. Mustard - 1 tsp

11. Oil - Little qty (enough to fry veggies)

12. Salt - Needed qty

Procedure :

1. Pressure cook Chickpea with salt. Keep aside.

2. Add oil in a pan and pop mustard.Then add ginger-garlic paste and fry till raw smell is gone.

3. Now add onion, bell pepper and carrot. Fry them well and when the onion turns golden brown, add little qty of salt, red chilli powder and garam masala. Mix well.

4. Now, in medium flame add cooked chickpeas and mix the contents well.

5. Close the pan with lid and leave it as such for another 5 minutes.

6. Before taking out of the stove, add chopped coriander and curry leaf.

7. Serve hot with a cup of tea/coffee.

Check the other sundal varieties :-

Pattani (Peas) Sundal :

Cooked Peas seasoned with mustard, red chilly and curry leaves.

Karamani Sweet Sundal

Cooked Black eyed bean (Karamani) simmered in jaggery and flavoured with coconut.

Karamani Sundal

Cooked Karamani seasoned with mustard, red chilly and curry leaves.

Vellai Kondaikadalai Sundal

Cooked Chickpeas seasoned with mustard, red chilly and curry leaves and flavoured with coconut.

Hot'N'Sour Mochai/Kara Mochai

Cooked field bean flavoured with onion and red chilly.


Who tried this recipe?
1. Asiya