Mochai Sundal

Soak the Mochai in sufficient Water for 8-10 hours or overnight.

Drain the soaked Mochai and pressure cook with 500 grams of Water and 2 grams of Salt for 4-5 whistles, or until tender but not mushy. Drain any excess Water and set the cooked Mochai aside.

Heat Sesame oil in a pan over medium heat.