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Chayote with Moong Dal

2 Jan

Benguluru Vankaya Pesarapappu Kura.

Chayote is chopped into small pieces and cooked in oil along with whole spices. Moong dal is boiled separately till soft but whole and added to the cooked chayote. Serve chayote with moong dal with steamed rice and dollop of ghee.
Makes: around 4 Servings of Chayote with Moong Dal.


Chayote 1 Large
Moong Dal 1/4 Cup
Green Chiles 3 – 4
Turmeric Powder a Big Pinch
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Lightly peel and wash the chayote.
Halve, discard the seed and chop the chayote into small pieces.
Wash moong dal in water and boil in a cup of water for around 15 minutes.
Once moong dal is cooked and turns soft, strain it.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped chayote.
Cook covered on low flame for a minute or two to let the chayote cook.
Uncover, stir in moong dal once chayote is cooked and soft.
Fry for a minute or two, stir in turmeric powder and salt and remove from heat.
Serve chayote with moong dal with steamed rice and dollop of ghee.
Notes: Make sure moong dal is boiled well before adding to the pan.

Suggestions: Adjust spice with green chiles. If chayote is not cooked well, put the curry back on heat and cook covered on low flame till done.
Variations: Check other recipes with chayote here.
Other Names: Chayote with Moong Dal, Benguluru Vankaya Pesarapappu Kura.