Pressure cook mochai for 3 whistles with enough water.
Drain water, collect the mochai and keep aside.
Heat oil, add jeera allow it to crackle, add green chilli, curry leaves saute and then add onions and garlic saute until slightly browned then add sambar powder, turmeric powder, hing, salt and give a stir.
Then add the pressure cooked mochai and mix well until the masala is well coated to the bean.
Switch off and serve with rice.
Recipe courtesy: Sharmi's Passions
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.