Start by washing the chayote (Chow Chow) and peeling the skins.
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.
Press saute on the Instant Pot and add oil to the inner pot.
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.
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.
Now, add the soaked and drained moong dal, salt, coconut milk, and water. Stir well.
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.
Chow Chow Kootu is ready! Serve it hot paired with rice, chapati, puri, quinoa, or millets. Enjoy!