Aug 15

Print this Post

Chayote Dal

Share on FacebookTweet about this on TwitterShare on Google+

Simple dal cooked with Chayote (Seema Vankaya) and topped with flavorful tempering.

Serves- 2 
Preparation time – 10 mins
Cooking time – 20 mins

  • Toor Dal – 1/3 Cup (heaped)
  • Chayote (chopped) – 1/2 cup
  • Onion (chopped) – 1/2 cup
  • Green chillies (chopped) – to taste
  • Tomato (chopped) – 1/2 cup

Seasoning –

  • Oil or Ghee – 2 tsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Turmeric Powder – 1/2 tsp
  • Curry Leaves – few
  • Cilantro (chopped) – 1 Tbsp
  • Salt – to taste
  • Dry Red Chilli Whole – 2
  • Asafoetida (hing) – pinch
  • Garlic (chopped) – 1 pod

Procedure :

Into a pressure cooker add dal, chayote, onion, green chillies, one cup of water, tomato and pressure cook until the dal is soft (upto 3 to 5 whistles)

Allow the pressure cooker cool down naturally and remove the lid, mah up the dal with a wooden stick or a whisk. Add salt, turmeric powder, half a cup of water and allow this mixture to come to boil.

Meanwhile prepare the seasoning for the dal. In a small pan add oil and heat it up, then add mustard seeds, cumin seeds, allow the mustrad seeds to pop and cumin seeds to slightly change their color then add in the garlic cook till it changes to golden follow the tadka with the red chilli whole and asafoetida, curry leaves and cook for 10 secs.

Add this seasoning into the boiling dal. Finally top it off with some cilantro. Turn off the hot and serve this dal with rice, chapathi, or any Indian bread

Share on FacebookTweet about this on TwitterShare on Google+

Permanent link to this article: http://www.sruthiskitchen.com/2012/08/15/chayote-dal/

Visit Us On YoutubeVisit Us On FacebookVisit Us On TwitterVisit Us On Google Plus