Chayote Squash Kootu, Instant Pot Recipe

Ingredients

• 3 units Chayote Squash (Peel and cut into small cubes)
• 1 cup Moong Dal
• 1 teaspoon Turmeric
• 1 teaspoon Salt (Adjust as required)
• 2.5 tablespoons Roasted Bengal Gram
• 3 units Dry Red Chillies
• 1.5 tablespoons Poppy Seeds
• 1.5 tablespoons Cumin Seeds
• 2 tablespoons Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Chana Dal
• 2 teaspoons Split Urad Dal
• 7 units Curry Leaves
• 2 units Green Chillies (Slit)
• 3 cups Water (2 cups for moong dal and 1 cup for squash)

Instructions

1. 1Using a mixer grinder, grind the roasted Bengal gram, dry red chillies, poppy seeds, and cumin seeds into a fine powder.
2. 2In an Instant Pot, use two stacked containers. Add moong dal to one container and chayote squash to the other. Pour 2 cups of water into the moong dal container and 1 cup into the squash container. Add additional water to the inner pot. Cook on high pressure for 5 minutes, then manually release pressure after 10 minutes of warming.
3. 3Set the Instant Pot to sauté mode. Add oil and heat. Once hot, add mustard seeds, chana dal, split urad dal, curry leaves, and slit green chillies. Sauté for about 30 seconds until aromatic.
4. 4Add the cooked squash, ground spice powder, and cooked dal to the Instant Pot. Stir well and bring to a boil. Adjust the water to achieve the desired consistency.