Chayote koottu

Ingredients:
Moong dal, split - 1/2 cup
Moong dal, whole - 1/2 cup
Chayote, cut into bite-size pieces - 2
Dried red chilies - 3
Salt - 1 tsp or to taste
Sambar powder (optional) - 1 tsp
Cumin seeds - 2 tsp
Coconut, grated - 3/4 cup
Oil - 3 tbsp
Mustard seeds - 1 tsp
Asafoetida - a pinch

Method:
Wash and rinse the dal until the water runs clear. Soak for 10-15 min and drain. Add 2 cups of water, a pinch of turmeric and two drops of oil and mix.

Add 2 cups water to the Instant Pot.  Using a trivet, place a container with the dal and place the chayote pieces on top in another container. Pressure cook on high for 8 minutes.

In the meantime, blend the coconut and 1 tsp of cumin seeds along with 1-1.5 red chilies and enough water to make a thick paste.

Heat a saucepan and add oil. Add mustard seeds and the remaining cumin seeds and chilies. Add asafoetida. Mix well. Stir in the chayote pieces and coat well. Add the lentils and 1/2 cup water, mix well. Cook on a medium-low flame until the ingredients come to a boil. Add the sambar powder if using, and cook until the raw smell goes away. Add the coconut paste, mix well, and cook for another five minutes.

Serve hot with rice or chapati.

Author: Shrinkingsodacan

Chayote with Moong Dal

Ingredients

To pressure cook:

Chayote, cubed -- 2

Moong dal -- 1 cup

Water - 2 cups

Tomatoes -- 2 (I used canned)

Garlic -- 6-8 pods

Green chilies, slit lengthwise -- 2

Turmeric powder -- 1/2 tsp

Salt - 3/4 tsp or to taste

Seasoning:

Oil - 2 tbsp

Cumin seeds - 1 tsp

Mustard seeds - 1 tsp

Garnish:

Coriander leaves, chopped - 3-4 tbsp

Method:

Add all the ingredients in the "pressure cook" section into the Instant Pot and pressure cook for 6 min. Allow pressure to release naturally.

Heat oil in a small container, splutter the cumin and mustard seeds and add to the dal. Mix well. Check for salt.

Garnish with coriander leaves.

Additionally delicious option:

Heat some oil, add panchphoron and whole green chilies and fry until the seeds splutter. Add chundakkai and fry well. Add chopped onions and salt and fry until translucent. Add 2 tsp of sambar powder, mix well. Add 1 cup boiled water and 1-1.5 tsp tamarind paste. Cook until raw smell goes away, then add the cooked lentils and chayote. Mix well, simmer for five minutes. Garnish with coriander leaves.

Author:

Shrinkingsodacan