Seemebadanekayi kootu or tovve is a simple and comforting traditional Karnataka dish made with chayote squash and toor dal. The mild sweetness of chayote blends beautifully with the fresh coconut masala, creating a light and flavorful curry. It is easy to prepare and pairs well with rotti, chapati, idli, or hot rice. A squeeze of fresh lemon juice while serving enhances the taste. This wholesome dish is naturally vegan and perfect for everyday meals.

Ingredients:

For Cooking Dal:

• 1 seemebadanekayi / chayote / chow-chow
• 1/2 cup toor dal
• 1½ cups water
• A pinch of turmeric powder
• 1/2 tsp oil

For Masala:

• 3/4 cup fresh coconut
• 2 green chilies (adjust to taste)
• Small piece of ginger
• 3/4 tsp jeera / cumin seeds
• 1/4 tsp coriander seeds
• Few coriander leaves
• Little water (for grinding)

Other Ingredients:

• 1 tsp salt or salt to taste
• Few curry leaves
• Water as needed (total about 2 cups including cooking dal)

For Seasoning:

• 1 tsp cooking oil
• Pinch of hing / asafoetida
• 1/2 tsp mustard seeds
• 1/2 tsp jeera / cumin seeds
• 1 dried red chili, broken

Method:

1. Wash the chayote thoroughly and cut it into small pieces.
2. Wash the toor dal well until the water runs clear.
3. In a pressure cooker, add the washed dal, chopped chayote, 1½ cups water, turmeric powder, and 1/2 tsp oil.
4. Cook on medium heat for 1–2 whistles. Turn off the heat and allow the pressure to release naturally.
5. Meanwhile, grind fresh coconut, green chilies, ginger, cumin seeds, coriander seeds, coriander leaves, and a little water into a smooth paste.
6. Once the pressure is released, open the cooker and gently mix the cooked dal and chayote.
7. Add the ground masala, salt, and curry leaves. Mix well.
8. Adjust water if needed. In total, about 2 cups of water is used including the water for cooking the dal.
9. Bring the tovve to a boil and cook for about 5 minutes.

Seasoning:

1. Heat 1 tsp oil in a small ladle.
2. Add a pinch of hing and mustard seeds.
3. Once the mustard seeds pop, add cumin seeds.
4. When they sizzle, add the broken red chili and turn off the heat.
5. Pour this seasoning over the tovve.

Serving Suggestion:

1. Serve hot with rotti, chapati, idli, or steamed rice.
2. A squeeze of fresh lemon juice on top enhances the flavor.