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chow-chow-tomato-pappu-recipe-4

Chow Chow Tomato Pappu Recipe


  • Author: Suguna Vinodh
  • Prep Time: 5m
  • Cook Time: 25m
  • Total Time: 30m
  • Yield: 5-6 servings 1x

Description

Andhra style Chow Chow Tomato Pappu Recipe. Recipe for mashed creamy dal made with chow chow (chayote squash) and tomatoes.


Ingredients

Scale

For making Chow Chow Tomato Pappu

1/2 cup toor dal
1 teaspoon Indian sesame oil
1/8 teaspoon fenugreek seeds
1/4 teaspoon cumin seeds
2 sprigs curry leaves
2 cloves garlic chopped
1/2 cup onions finely chopped
3 tomatoes, finely chopped
2 green chillies, chopped
1 teaspoon salt
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon jaggery
2 cups water
2 small chow chow / chayote squash
2 sprigs coriander leaves, finely chopped

For Tempering the Dal

1.5 teaspoon ghee
4 cloves garlic with skin, smashed
1/4 teaspoon mustard seeds
1 sprig curry leaves
3 dried red chillies
1/8 teaspoon asafoetida


Instructions

Wash and soak the toor dal in water. Set aside. Let it soak for 15-20 minutes.
Heat oil in a pressure cooker. Add in the fenugreek seeds, cumin seeds, curry leaves and garlic. Let the curry leaves turn aromatic. Add in the onions and sauté for about 4-5 minutes until the onions are soft. Once the onions are soft, add in the finely chopped tomatoes. Add in the salt and the green chillies. Adjust the green chillies according to your taste. You can also omit it if you want the dal to be mild. Add in the spice powders and jaggery. Mix well to combine. Sauté the mixture for about 5 minutes until the tomatoes are mushy. Cover the pan with a lid so the tomatoes cook faster.

Once the tomatoes are mushy, add in the water. add in the washed, soaked and drained dal. Let it come to a boil. In the mean time, wash, peel and de seed the chow chow. Roughly chop the chow chow. If the chow chow is big, try to remove / peel the skin completely. The skin can become very fibrous. Cover the pressure cooker and pressure cook for 15 minutes on medium flame. Ignore the number of whistles. After 15 minutes, remove from heat and wait for the pressure to settle. Open the cooker and mash the dal.

Tempering the dal
Heat ghee in a small pan on low flame. Add in the crushed garlic with skin and roast for a minute. Add in the mustard seeds, curry leaves, dried red chillies and asafoetida. Let the mustard seeds crackle. Add in the hot ghee mixture to the dal. Add in the coriander leaves and mix well to combine. Serve the dal with rice and a dollop of ghee.

Keywords: chow chow tomato pappu