South Indian style chayote squash dal made with moong dal, coconut, cumin and chillies. This chow chow kootu is usually served with some plain rice and sesame oil or with rotis.
- 2 chow chow/ chayote squash diced small
- 1/4 cup moong dhal
- 1/4 tsp turmeric powder
- 1/2 to 1 cup water as needed
- salt to taste
- 1/2 tsp coconut oil / or any neutral cooking oil
- 2 tbsp coconut grated
- 1 tbsp urad dhal
- 1/2 tsp cumin seeds
- 1/2 to 3/4 tsp pepper corns 3/4 tsp for a spicier curry
- 1 red chilly (can also use green chillies)
- 1 tsp coconut oil
- 1 tsp mustard seeds
- 1/2 cumin seeds
- 1 fat pinch asafoetida
- 1/2 tsp urad dhal
- 1 sprig curry leaves
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To make the paste- add 1/2 tsp oil to the instant pot and swicth on the saute mode. Add the items mentioned under to grind (except coconut). Saute for a minute and switch off. Grind them with little water along with the coconut to make a thick paste and set it aside. (It has to be a slightly thick but smooth paste)
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Now add 1 tsp oil from the tempering and add the items given under temper. Let the mustard seeds crackle.
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Now add the chopped veggies, turmeric powder, moong dal, some salt needed for the dal and 1/2 cup water.
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Add the ground paste on top of the veggies and dal mixture (make sure they do not touch the bottom of the pan) cook on high for 8 minutes. Natural pressure release. (Add more water at this stage if needed)
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Serve hot with rice/rotis.
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Heat your pressure cooker and add 1/2 tsp oil. Now add the items given under "to grind" except the coconut and saute them until the urad dal turns brown.
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Set it aside to cool and grind it along with the coconut into a thick but smooth paste with little water. Set it aside.
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Now add the oil mentioned under tempering to the pressure cooker and add the rest of the ingredients. Let the mustard seeds splutter.
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Now add the chopped chayote squash, moong dal, turmeric, salt, ground paste, 1 cup water and cook on medium flame for 1 whistle. Release pressure naturally.
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Serve with rice / rotis.