Chow chow paruppu - Chow chow cooked with tuvar dal and split mung dal with green chillies and garlic cloves. An easy breezy one pot dal which goes well with rice and roti. An Andhra meal is incomplete without a dal , I ve already shared Tomato Pappu and Methi dal recipe in my blog, this recipe is more or less similar to that but onions and ginger are not used in this dal. You can avoid using garlic too for a no onion, no garlic version. The dal uses minimum ingredients so make sure to make use of all the listed ingredients for enhanced taste and flavour. Serve it with rice, ghee and spicy dry curry for an authentic Andhra menu.
Ingredients:
Vegetables:
Chayote/Chow-Chow. Use tender ones.
Lentils: A combination of tuvar dal and split mung dal is used. Moong dal alone can also be used.
Spices - Garlic cloves, Green chillies, Red chillies, hing powder are used.
Lemon juice is used.
Seeds - Mustard, cumin, fenugreek are used.
Herbs - Curry leaves and coriander leaves are used for garnishing.
Oils and fats: Ghee is used. Any oil can be used.
Storage: Stays good for a day in the fridge.
Reheat:
Microwave oven: Reheat for 30 secs.
Stove top: Reheat till it boils in a low flame.
Accompaniments: Goes well with rice , roti and a veg curry. Also can be served with rice and thogayal.
Variations:
Peerkangai paruppu/Ridgegourd dal:
Use a de-skinned and chopped Ridge gourd(2 nos if small) in the above recipe.
Mangai paruppu/Raw mango dal:
Use 1 small de-skinned and grated Raw mango in the above recipe.
No onion - No garlic:
Omit garlic in this recipe.
You may also try:
Equipments used: 3 ltr pressure cooker.
Pre-Preparation:
It is a good practice to wash and soak dals in the water for about 20 minutes.
Recipe:
A healthy dal cooked with Tuvar, mung and chayote
Total time taken - under 20 minutes
No. Of servings - 5
1 cup = 200ml
Ingredients with measurements:
Chayote -1(small)
Tuvar dal - 3/4 cup
Split mung dal - 1/4 cup
Water - as required
Green chillies - 3
Crystal Salt - to taste
Juice of 1/2 lemon
Hing - 1/4 tsp
Tempering:
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Cumin seeds - 3/4 tsp
Curry leaves - a sprig
Garnish:
Coriander leaves - a few sprigs.
Directions with pics:
1. Heat ghee in the cooker pan, add the ingredients given under 'tempering'.
2. Add soaked dals along withe water.
3.Chop chayote into small cubes and add to the dals.
4. Add water if required. Dals and veggies should get immersed in water.
5. Give a good stir and close the cooker/pan with the lid.
6.Pressure cook for 4 or 5 whistles. Allow to cool down.
7.Open the cooker/pan, mash the contents with the help of masher.
8. Add salt turmeric powder and boil the dal till it thickens a little.
8.1 Add lemon juice.
9. Garnish with curry and coriander leaves.
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