Chow Chow with Mung Bean Sprouts
This recipe, using the combination of these two items, is unique. It is quite rare in the typical Indian kitchen. But it makes the dish interesting, a break from monotony. Not only that, it is quite tasty and very healthy. The squash provides its savory taste, while the sprouts add a nutty taste. Along with the spices, it becomes an aromatic, healthy and delicious side dish.
Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Cumin Seeds, Curry Leaves, Red Chillies, Turmeric, Urad Dahl
Chow Chow Squash with Sprouts
Print recipe| Serves | 2 - 4 |
| Prep time | 5 minutes |
| Cook time | 10 minutes |
| Total time | 15 minutes |
| Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
| Meal type | Side Dish |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Region | Indian |
Ingredients
- 2 Chayote Squash
- 1 - 2 cup Mung Dahl Sprouts (whole, green mung dahl sprouts)
- 1 - 2 Red Chillies
- 1 teaspoon Urad Dahl
- 1 teaspoon Cumin seeeds
- 1 teaspoon Salt
- 1 teaspoon Turmeric
- 4 tablespoons Oil
- 1 cup Water
Optional
- 4 - 6 leaves Curry Leaves
Directions
| Step 1 | |
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Wash the Squash. This vegetable and your hands may get a little stickly while peeling. One suggestion is to rub your hands with a few drops of oil before peeling.  | |
| Step 2 | |
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Peel the Chayote Squash all around. I use a wide peeler.  | |
| Step 3 | |
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I use wide peelers.  | |
| Step 4 | |
| Cut the squashes vertically into two parts. Trim away hard areas which were not accessible for peeling. | |
| Step 5 | |
| The large cream colored seed inside the squash is edible. Cut the squash into 1 inch coarse pieces. | |
| Step 6 | |
| Place a medium fry pan on medium heat. Add oil. | |
| Step 7 | |
| When oil is hot, add the red chillies and urad dahl. Stir fry until urad dahl is light golden brown. Immediately add the cumin seeds and stir fry for about 20 seconds. | |
| Step 8 | |
| Add the fresh mung bean sprouts. Mix well. | |
| Step 9 | |
| Add 1/2 teaspoon salt and 1/2 cup water. Cook until mung beans are cooked well but firm. Do not make it mushy. If the mung beans mixture gets dry, add a little water as necessary. | |
| Step 10 | |
| When the mung beans are cooked, add the squash pieces and 1/2 teaspoon salt. Add turmeric and curry leaves. Mix well. | |
| Step 11 | |
| Cover and cook for 5 minutes or until the squash is well-cooked but firm. Do not overcook. Keep stirring the vegetables every minute or two. | |
| Step 12 | |
| Serve hot as a side dish. | |
