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    You are in: Home / Indian / Dal Capsicum Recipe
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    Dal Capsicum

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    bluemoon downunder's Note:

    A South Indian main course dish, probably what most of us would classify as a side dish. I’ve not made this recipe as I’ve only just found it and I’m posting it for the 2005 Zaar World Tour. As far as possible, I’ve posted the ingredients exactly as listed in the recipe on http://www.sanjeevkapoor.com/FreeSection/result.asp?passid=4522. Zaar wouldn't accept the ingredient 'pigeon pea split (toor dal)' so I've substituted 'split peas'. If you can find 'pigeon pea split (toor dal)', use those to be more faithful to the original recipe. Brown or green lentils would probably also work well. Please mention what you did and how it worked in your review. Adjust the spiciness to suit your taste preferences. What I’ve set out as step four mentions a ‘kadai’. I’ve left this word in as I’m sure that someone will be able to enlighten us! I’d simply suggest using some sort of pan (preferably non-stick) at that point. My preparation and cooking times are guesstimates and do not include the soaking time referred to in step one. The Zaar Kitchen Dictionary suggests that garlic powder or onion powder can be used asa substitute for asafetida powder.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak the toor dal (or split peas) and chana dal in two cups of water for half an hour. Wash, halve, deseed and finely chop the capsicums. Wash and pat dry the curry leaves.
    2. 2
      Remove the stems from the whole red chillies. Grind the soaked dals (or dal and split peas) along with the whole red chillies, asafoetida and add a little salt.
    3. 3
      In a pan heat two tablespoons of oil, add the chopped capsicum and sauté until the capsicum has softened. Set aside.
    4. 4
      In a kadai heat the remaining four tablespoons of oil, add the mustard seeds and curry leaves.
    5. 5
      Once they begin to crackle, add the ground dals (or dal and split peas) and stir. Cook until the liquid has evaporated and the dals (or dal and split peas) have turned golden brown.
    6. 6
      Add the sautéed capsicum, mix well and serve hot.

    Ratings & Reviews:

    • on August 31, 2009

      15

      I Tried this recipe yesterday , It tasted very bad . It was not mentioned if I had to drain the water in which I soaked the split peas . I am not sure if I had done something wrong but the end result was sticky .

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    • on June 13, 2006

      55

      This is a very nice tasting dal recipe. Use 2 cups of water to soak the dal. Grind the dal, chili, hing (asafetida powder), about 1 tsp. salt, pressure cook it for one whistle then proceed with the recipe directions. By the way, A Kadai is a not-so-shallow not-so-deep frying pan, of fairly heavy grade. Very thin ones tend to burn the veggies and masalas before they can be fully cooked. It is similar to a chinese wok.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 12, 2005

      Hi Bluemoon, A kadai (a.k.a. karai and other spelling) is the Indian equivalent of a wok. - similar shape and purpose. JoC

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Dal Capsicum

    Serving Size: 1 (151 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 315.7
     
    Calories from Fat 193
    61%
    Total Fat 21.4 g
    33%
    Saturated Fat 3.1 g
    15%
    Cholesterol 0.0 mg
    0%
    Sodium 8.8 mg
    0%
    Total Carbohydrate 25.0 g
    8%
    Dietary Fiber 8.9 g
    35%
    Sugars 6.8 g
    27%
    Protein 8.4 g
    16%

    The following items or measurements are not included:

    asafetida powder

    curry leaves

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