Capsicum Dal

A very simple, quick and easy dal recipe which is mild on the stomach!! this is prepared with one or more varieties of Capsicum and Lentils.
Moong Dal or for easier cooking, red lentils (available in the local super markets as well)  are used in the preparation of this recipe!

This recipe has been handed down to me by oldest sister, Shashi Palagummi  a wonderful cook.  Those who know her will vouch for the care, attention, love and affection in addition to the zest she she adds to the dishes she makes – I therefore dedicate this dish to her and will call it  “Shashi’s Capsicum Dal”. 

This is a favourite dish savoured by all in our family!!!!

Capsicum otherwise known as Peppers grow in variety of colours – green, gold or yellow and red.  Capsicums are low in unsaturated fat, cholesterol and sodium.
Good source of Vitamins A, B6, C and K it is mostly available throughout the year!!
No garlic is used in this recipe!  

Lentils or Dal are by far one of the most important source of protein in addition to being a great source of iron as well.  Lentils are available in different colours – Moong Dal, which is tiny flat lightish yellow lentil is used in the preparation of this recipe. 
Lentil dishes can be eaten as accompaniments to main dishes and eaten with rice!

Ingredients to make 6 serves

1¼ Cups Yellow Moong Dal OR
1 Cup Red Lentils
2-3 Cups hot water
1 pinch Turmeric
2 Tsp Salt
1 Green Capsicum (Green Pepper)
1 Red Capsicum (Red Pepper)
1 Yellow Capsicum (Yellow Pepper)
2 Tbs Oil
1 Tsp Mustard Seeds
1 Tsp Urad Dal
1 Tsp Cumin Seeds
1 Large Onion
2-3 Small Green Chillies (finely sliced)
1 Inch piece Fresh Ginger (finely chopped)
1 small bunch Chopped Fresh Coriander Leaves
a Pinch of Asafoetida (Optional)

Dal with Capsicum

Capsicum Dal

Preparation

Finely chop the capsicums and set aside
Chop the onions, ginger and green chillies fine
Keep it separately

Wash and cook the moong dal in hot water in an open based pan with the turmeric for about 6 minutes till it is soft and is cooked.
Add the capsicums into the cooked dal and cook it for a further 5 minutes till it is soft
Heat the oil in another  pan
Add the mustard seeds. When the mustard seeds crackle, add the urad dal and cumin seeds
When the urad dal turns golden brown, add the green chillies, ginger and the chopped onions
Fry till the onions turn golden brown
Pour the seasoning mix on to the Capsicum Dal – Garnish with finely chopped coriander leaves

The Dal is ready to be served – Great accompaniment for Chappatis or Rotis as well as tastes great with cooked rice!!!

Note:  You can use only the green capsicums if that is what is available and it tastes delicious too!!
To add colour to the dish and enhance the various flavoured capsicums, I have used the red and yellow capsicum varieties too!  Additional water may be added if you would like the dal to be semi liquid!!

 

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