• Start by washing the chayote (Chow Chow) and peeling the skins.
  3 Chayote squash - Chow Chow
• Then cut them in half and scoop the seed out with a knife.
• Chop the Chayotes into cubes and rinse to remove starch.
• Soak the yellow Moong dal in water for 10 minutes and set it aside for later use.
  ¾ cup Moong dal - Yellow mung dal
• Press saute on the Instant Pot and add oil to the inner pot.
  2 teaspoon coconut oil
• As the oil heats up, add mustard seeds. When the seeds start to sizzle, add curry leaves, ginger and green chilies and saute for 20 sec.
  2 green chilies chopped, 1 teaspoon mustard seeds, 6 curry leaves, 1 teaspoon ginger grated
• Now, add the cubed chayote and give it a good stir.
• Add all the dry spices listed in the ingredients: turmeric, black pepper, curry powder, and garam masala powder and continue to stir to get an even mixture.
  ½ teaspoon turmeric powder, ½ teaspoon black pepper, ½ teaspoon curry powder, ½ teaspoon garam masala
• Now, add the soaked and drained moong dal, salt, coconut milk, and water. Stir well.
  ¾ cup Moong dal - Yellow mung dal, ¾ cup of coconut milk, Salt to taste, 1 cup of water
• Press cancel to stop sauteing, close the instant pot lid and turn the vent to the sealing position.
• Press the ‘manual’ or ‘pressure cooker’ mode and cook the mixture for 6 minutes in high pressure.
• As the timer expires, let the pressure release naturally.
• Open the lid after the pressure has subsided add a hint of lemon juice to the curry and garnish with cilantro.
  2 teaspoon lemon juice, 2 teaspoon cilantro for garnish
• Chow Chow Kootu is ready! Serve it hot paired with rice, chapati, puri, quinoa, or millets. Enjoy!

Stovetop method

• Cook chayote in just enough water. Add sambar powder, turmeric powder, and salt, and cook until the chayote softens.

  Place it aside. Pressure cook moong dal (1 cup of water and three whistles)until they are soft.

  Add the dal mixture and coconut milk to the cooked chayote and bring it to a boil. Chayote (Chow Chow Kootu) curry is ready!

  Add the seasoning to the kootu, garnish with coriander leaves and serve it hot paired with your choice of rice or roti.