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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.
- 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.
- 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.
- In a pan heat two tablespoons of oil, add the chopped capsicum and sauté until the capsicum has softened. Set aside.
- In a kadai heat the remaining four tablespoons of oil, add the mustard seeds and curry leaves.
- 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.
- Add the sautéed capsicum, mix well and serve hot.