Ingredients 4 large chayote squash (approximately 5 cups when cut) 2 tablespoon coconut oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 2 dry red chili 2 teaspoon split black gram (urad dal) 2 teaspoon split Bengal gram (chana dal) ½ teaspoon asafetida (hing) 1 sprig curry leaves 1-2 green chili finely chopped ½ inch ginger finely chopped 1 teaspoon turmeric powder Salt to taste 2 tablespoon coconut grated 2 tablespoon cilantro ½ lemon or lime ¼-½ cup water
Heat coconut oil and add mustard seeds. Once they splutter, add cumin seeds, urad dal, chana dal, dry red chili, and hing.
Add curry leaves, ginger, green chili, and turmeric powder. Saute for about a minute. Add the chopped squash and salt
Add water and mix well. Secure the IP lid and set it to pressure cook mode for 3 minutes.
Do a natural release of pressure for 5 minutes, then do a quick release. Set the Instant Pot back to saute mode for 2 minutes so that the excess moisture dries. Add lemon/lime juice, coconut, and cilantro
Serve hot with rice and dal.