Peel the skin, core the centre, and chop the chayote squash into small cubes.

Wash and soak the moong dal in a bowl of water for 10 minutes.

Heat oil in a heavy bottomed pan.

Add the mustard seeds and let it splutter.

Add the asafoetida, dried red chilli, and curry leaves and let it crackle.

Add the green chillies and saute for a few seconds.

Add in the chayote cubes and saute for a minute.

Drain the soaked moong dal and add it to the pan.

Season with salt and mix well.

Close it with a lid and let the moong dal and chayote squash cook in its own steam for 10 minutes.

Ensure the texture of the moong dal and chayote is firm yet soft.

Once cooked, add in the grated coconut and mix well.

Switch off the heat, add the lemon juice and mix well.

Serve hot with rice and sambar.