This tangy Chayote Pear Green Dal is flavored with curry leaves and coriander seeds. The green chillies and curry leaves along with the green peas and chayote pear (bangalore kathrikai) give this hearty lentil soup a greenish tinge. Team this dal with hot plain rice and pappadums for a healthy vegetarian/vegan meal.
Cooking Time: 20-25 minutes
- 3/4 cup toor dal (split red gram)
- Turmeric powder, a pinch
- 2 cups of chayote pear, peeled and cut into small cubes
- 1/2 cup peas, fresh or frozen
- 2 tsp tamarind paste
- Salt to taste
- 1 tbsp dhania (corinder seeds)
- 1 tsp cumin seeds (jeera)
- 4 green chillies
- 5-6 curry leaves
- 3 tsp dry, grated coconut
- 3-4 tsp vegetable oil
- 1 1/4 tsp mustard seeds (rai)
- Asafoetida powder (hing), a pinch
- 5-6 curry leaves
- Cook the toor dal in the pressure cooker with 1 1/4 cups water and a little turmeric powder for 4-5 whistles.
- In a deep saucepan, boil the chayote pear pieces with 2 cups of water, salt, and a little turmeric powder.
- While the chayote pear is cooking, roast the masala ingredients – coriander, cumin seeds until golden and remove. Roast the coconut and remove. Grind these with curry leaves and green chillies with a little water into a coarse paste.
- When the chayote pear is semi-cooked, add the peas and tamarind paste. Cook for a couple of minutes.
- Add the ground masala and boil for 2-3 minutes until the chayote pear, peas, and masala are fully cooked.
- Mash and add the cooked dal along with salt as needed and remove from heat.
- Heat oil in a small pan for the seasoning. Add the asafoetida powder and mustard seeds. When the seeds start to pop, add the curry leaves and fry for a few seconds. Pour over the chayote pear green dal and stir.
- Let the dal come to a boil.
- Serve the chayote pear green dal hot with hot rice, ghee, and pappadums or with roti.