Ingredients
Scale
Main Ingredients
- 1 medium chow-chow / chayote
- 1/2 cup split moong dal
- 1/2 teaspoon salt
For the masala paste
- 1 teaspoon cumin seeds
- 2 heaped tablespoons fresh shredded coconut
- 2 dried red chillies without seeds
For the tempering
- 1 teaspoon peanut oil
- 1/2 teaspoon mustard seeds
- 2 teaspoon urad dal
- 1 sprig curry leaves
- 1/4 teaspoon hing
Instructions
- Wash and peel the chow-chow/chayote. Cut into half and remove the seed in the middle. Dice them and keep aside. Wash half a cup of split moong dal / paasi paruppu and cook it along with the chow-chow in a pressure cooker for 5 minutes or 4 whistles.
- Make a paste out of a teaspoon of cumin seeds, couple of tablespoons of fresh shredded coconut and couple of dried red chilli. I take out the seeds from the chillies. Add up to half a cup of water while grinding.
- Now combine the coconut paste with the cooked lentil mixture in a pan and bring it to a boil on low flame. Add the salt. Remove off heat when it barely comes to a simmer. You do not want to boil it too much.
- The tempering: Add a teaspoon of oil to a small pan on low flame. When the oil is hot, add in the mustard seeds and let it splutter. Then add urad dal, curry leaves and hing. Fry till the curry leaves are crisp and the dal is brown. Pour it over the dal.
- Serve hot with rice.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dal/Lentil Dishes
- Cuisine: South Indian