CHOW CHOW TOMATO DAL

Aug 12, 2021
By Mary Anthony
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CHOW CHOW TOMATO DAL

BY DISHA LAHORI

Chow chow is rich in antioxidants, keeping inflammation at bay and ailments like cancers and joint pains. Quercetin, myricetin, morin and kaempferol are the antioxidants found. Not only do these prevent cell-related damage, but they also prevent the onset of type 2 diabetes by controlling blood sugar levels

Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K.

Toor dal contains iron, folic acid, magnesium, calcium, vitamin B and potassium. Apart from carbohydrates toor dal also contain proteins, fibers, and fats which is essential for the body and helps regularize bowel movements.

INGREDIENTS

2 big tomatoes chopped
Tiny piece of tamarind
½ tsp turmeric
2 or 3 or as per taste green chilli
Salt to taste
½ tsp red chilli powder
1 tsp jaggery
2 or 3 cups of chopped chow chow / chayote squash
Coriander leaves finely chopped for garnish
1 tbsp ghee + oil
1 tbsp crushed garlic
½ tsp mustard seeds
Pinch of fenugreek seeds
1 tsp cumin seeds
Few curry leaves
2 dried red chillies
Generous pinch of asafoetida

PREPARATION

Wash and soak the dal in water for 15 mins.

Wash , peel , discard the seeds and chop the chow chow.

Take the dal + tomato + chow chow + tamarind green chilli + salt + turmeric + red chilli pwdr + jaggery + 2 cup water and pressure cook upto 3 to 4 whistles.

Once the pressure releases , open and mash it .

Add ½ cup hot water + required salt + jaggery and mix well.

[ adjust water as per the consistency you want ]

METHOD
Heat oil+ ghee in a pan.

Add mustard seeds and let it crackle .

Add in the fenugreek seeds + cumin seeds + curry leaves + crushed garlic + red chilli + asafoetida and stir fry for few seconds .

Add the cooked dal and mix well .

Let it come to a boil.

Simmer on low flame for a min and off the flame .

Garnish with coriander leaves.

Serve the dal with rice and any side accompaniments .