Chow Chow Poricha Kootu (Chayote Lentil Stew)

Category: Kootu / Lunch
Preparation Time: 15 mins 
Cooking Time: 20 mins
Servings: 3 servings

Chow Chow Poricha Kootu

Chow Chow Kootu is made with Chayote Squash / Chow Chow, Moong dal and freshly roasted & ground spices. Adding handful of cooked channa gives nice texture to the kootu and also gives a protein boost :) 

Chow Chow Kootu tastes best with hot rice along with spicy Vathakuzhambu and appalam!

Ingredients:

• Chow Chow / Chayote - 1 big sized or 2 small sized, cubed
• Moong Dhal - 1/4 cup
• Turmeric Powder - 1/2 tsp
• Salt - to taste
• Water - as needed
• Cooked Brown Channa - handful (Optional)

To Roast & Grind:

• Coconut oil - 1/2 tsp
• Urad dal - 1 tsp
• Black pepper - 1 tsp
• Cumin seeds - 1 tsp
• Red chillies - 1-3 (Adjust as per spiciness)
• Fresh Coconut - 1/4 cup

For Tempering:

• Coconut Oil - 2 tsp
• Mustard seeds- 1/2 tsp
• Split Urad dal - 1/2 tsp
• Curry leaves - few
• Asafoetida - a generous pinch

Method:

• Wash and peel the chow chow, remove the seed and chop into bite sized cubes
• Add the moong dal, cubed chow chow, turmeric powder and about 1/2 cup of water in a pressure cooker

• Pressure cook it for 2  whistles. I cook it in Instant pot using Pot-in-Pot method, at pressure cook mode for 6 mins

• Once its done, let the pressure down naturally and mix well

• In a pan, add 1/2 tsp of oil, roast the urad dal and red chillies until the dal become golden brown, then add the black pepper, cumin seeds and coconut, mix well and switch off. Allow them to cool and then grind into a fine paste

• Heat 2 tsp of coconut oil in a pan, add mustard seeds and once it splutter add the split urad dal, curry leaves and asafoetida

• Add the cooked dal & vegetable, add required salt and mix well

• If we are using cooked channa, we can add it now

• Add the ground paste and mix well

• Adjust the water and let it boil in medium flame for 4 to 5 mins

• Switch off and serve hot!

• Tastes best with hot rice along with VathaKuzhambu and even with rotis