• Wash and peel the chayote squash and chop into small cubes.
• Wash the moong dal as well.
• Grind the poppy seeds, roasted gram dal, red chilies, and cumin seeds without adding any water and set aside.
• I used my two stacking pan set for cooking the chayote squash and moong dal. Here are the detailed pictures.
• Place the moong dal in one of the stackable pans and add ¾ cup of water and the turmeric powder. Gently mix it.
• In the other pan, add the chopped chayote and 1 cup of water.
• Arrange the stacking pans and close the lid. Mine doesn't have a lid.
• Now add 1 cup of water to the inner pot of the Instant Pot and place the trivet. On top of the trivet, place the stackable pan set with dal and the veggie.
• Close the lid and make sure the vent is in the sealing position.
• Press the manual/pressure cook mode and cook for five minutes at high pressure and release the pressure quickly after 5 minutes.
• When the pressure is all release, carefully open the lid and remove the stackable pans.
• Do not discard the water from the chayote squash. Mash the moong dal roughly.
• Note: You can cook similarly in the pressure cooker as well with the pressure cooker inserts. I use my stackable pan both on my Instant Pot and the traditional stove-top pressure cooker. If you are cooking in pressure cooker, then cook for two whistles.

Preparing the Kootu:

• Remove the trivet and drain the water from the inner pot of the Instant Pot and set it in the saute mode.
• When the display shows "HOT," add the coconut oil and after 30 seconds add the mustard seeds, urad dal, channa dal, hing and curry leaves.
• Allow it to splutter and then add the cooked chayote squash along with the water, cooked moong dal, ground kootu powder, and salt.
• Gently mix it and if required add ½ more cup of water. I did not add.
• Let it cook for three minutes and then add the cilantro. Mix once and turn off the Instant Pot.