Mochai Sundal

Rinse 200 g mochai and 5 g chana dal, then soak for 4 hours.

Drain the soaked mochai and chana dal, then pressure cook with 500 g water and 5 g salt for 5 whistles.

Heat 15 g sesame oil in a pan, then add 3 g mustard seeds, 5 g urad dal, and 1 g asafoetida.