Chayote and Lima Beans Lentil Curry- Chowchow Mochakottai Kootu

I bought some frozen lima beans after studying about its nutrition facts and benefits.  I made a South Indian lentil curry with chayote and lima beans which is a traditional dish. Chayote is called chowchow or seemai kathirikkai in tamil, lima beans also known as Butter beans is called mochakottai in tamil.

Lima beans are available in different colors. They are rich in dietary fibers which reduces blood cholesterol level and the risks of cancer. They are also rich in protein, folate, vitamin B6 and B12, antioxidants, iron, manganese, calcium, potassium and more. I don’t think we need more reason to add this to our diet…;) Enjoy this nutrition rich food with rice or roti or as a side with rice and rasam/kuzhambu.

Preparation time: 15 minutes

Cooking time: 30 minutes

No. of servings: 5 to 6

Spice level: 3 out of 5

Ingredients:

• Chayote – 1
• Baby Lima beans or butter beans or mochakottai – 3/4 cup
• Channa dal – 1/3 cup
• Moong dal – 1/4 cup
• Turmeric powder – 1/8 tsp
• Green chili – 1
• Oil – 3 tsp
• Coriander seeds – 1 tsp
• Long dried red chilies – 4
• Urad dal – 1/2 tsp
• Channa dal – 1 tsp
• Fresh or frozen shredded coconut – 2 tbsp
• Asafoetida
• Salt to taste
• Cilantro for garnishing

For seasoning: Mustard seeds – 1 tsp, urad dal – 1 tsp, curry leaves – 7 to 8 leaves

Method of Preparation:

1.  Rinse and pressure cook channa dal and moong dal with green chili, turmeric, a pinch of asafoetida, 1/4 tsp of salt and 1 and 3/4 to 2 cups of water.
2. Peel the skin and remove the seed from chayote and cut into small cubes.
3. If you are using dried beans, soak it overnight and boil it until tender but it should still be a little firm.
4. If you are using fresh or frozen lima beans then in a sauce pan or kadai, add chayote and lima beans and add a little water, a pinch of turmeric and a pinch of salt and let it cook over medium heat until both chayote and lima beans are tender.
5. Heat a tsp oil in another pan and add coriander seeds, channa dal, dried chilies, urad dal and fry until lentils are golden brown. Turn off heat and add shredded coconut and toss for a few seconds. Let it cool and grind it to a paste with a little water.
6. Once the veggies are cooked, add cooked dal and ground paste and mix well and let it come to a boil. Add water if required. Turn off stove.
7. Temper it with the seasonings.