Dal Capsicum
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 0.25 ml asafoetida powder
- 29.58 ml bengal gram dal, split (chana dal)
- 2-3 medium red capsicums
- 4-5 curry leaves
- 2.46 ml mustard seeds
- 88.74 ml oil
- 118.29 ml split peas
- 3-4 red chilies, whole
- salt, to taste
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
<br>
<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!