This is a type of dal known as Seethovve which literally translates as ‘Sweet Dal’. The dal is not sweet though and the name is because we make another type of Dal known as Hulhthovve which can mean ‘Tangy Dal’ and hence the name in terms of relativity.
It goes very well with rice.

I have used Chayote Squash here but this can also be made using Ridge Gourd, Cucumber, Sweet Pumpkin, Cabbage, Bottle Gourd or any Green Leafy Vegtable.


Chayote Squash – 1 large- Evenly chopped into medium size pieces. Remove skin if not tender
Toor dal – 1 cup

For grinding:

Split Roasted Gram – 2 tbsp
Cumin seeds – 1/2 tbsp
Pepper – 3-4
Green chillies – 6
You can also use the red ripe chillies.
Turmeric – a pinch
Hing – a pinch
Coconut(grated) – 1/2 cup

For tempering:

Oil- 1 tbsp
Mustard – 1 tsp

For Garnishing:

Curry leaves – 8-10


Boil the dal and keep aside. Grind all the ingredients raw to a smooth paste.
Take the oil for tempering in a wok, add the mustard. When it splutters, add the vegetable and cook covered on medium flame till soft. Now, add the dal and the ground mixture. When it starts boiling, add salt and the curry leaves and cook for 2-3 min. Switch off the flame and serve.