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.
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
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
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
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,
or with roti.