Mochai is the sundal that older relatives ask for by name. The bean has a creamy centre that chana and karamani do not, and people who grew up with it can tell the difference from across a room.
It takes longer than the others, both in the soaking and in the cooking, and there is no shortcut. Undersoaked mochai stays stubbornly hard no matter how long you boil it, so give it a full night in water. Once it is soft, the rest is the same quick tempering as any sundal: mustard, a dried chilli, asafoetida, curry leaves, and grated coconut folded through off the heat.
Everything you need for this recipe is on the shelf at One Place Bazaar, delivered to all 32 counties. See the rest of our Ganesh Chaturthi recipes.
