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Moong Daal Chow Chow
(Moong Daal with Chayote Squash)


Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Moong Daal Chow Chow


Moong daal 1 cup (lightly dry roasted in a kadai and soaked in water for 30 minutes)
Chow chow (Chayote squash) 2 medium (peeled and finely chopped)
Oil (any refined oil) 1 tbsp
Dry red chilli 2 no
Cumin seeds tsp
Mustard seeds tsp
Hing 1 pinch
Salt as per taste
Turmeric powder tsp
Lemon juice 1 lemon

Masala paste (saute in 1 tsp oil and grind to paste with water):
Freshly grated coconut 2 tbsp
Cumin seeds 1 tsp
Coriander seeds 1 tsp
Green chilli 2-3 (or as desired)
Ginger 1 pc (julienned)

Method of Preparation

1. Cook daal in a pressure cooker with 3 cups of water, salt and half of the turmeric powder.
    Mix once with a ladle and keep aside.
2. Heat oil in a deep kadai, add cumin and mustard seeds and let crackle.
3. Add red chillies and hing, fry for 2-3 secs and add the masala paste.
4. Stir the masala paste for 1 minute and add the chopped chow chow, salt and rest of the
    turmeric powder.
5. Stir for a few minutes, add 1 cup of water and cook till done.
6. Add the boiled daal into this and mix well. Adjust salt, if required.
7. Simmer for 10-12 minutes, stirring intermittently, so that daal does not stick at the bottom.
8. Add lemon juice, mix and let simmer for another minute.
9. Remove from heat and serve hot with rice or roti.
10. You can also garnish it with chopped coriander leaves, if desired.

Notes & Tips