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Dal Capsicum

Split pigeon pea and split Bengal gram with capsicum-South Indian style. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Split pigeon pea (toor dal/arhar dal) , Green capsicums
Cuisine Andhra, , , ,
Course Dals and Kadhis
Prep Time 31-40 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Dal Capsicum

  • 1/2 cup Split pigeon pea (toor dal/arhar dal)
  • 2-3 medium Green capsicums
  • 2 tablespoons Split Bengal gram (chana dal)
  • 4-5 Curry leaves
  • 3-4 Whole dry red chillies
  • a pinch Asafoetida
  • to taste Salt
  • 6 tablespoons Oil
  • 1/2 teaspoon Mustard seeds

Method

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  1. Soak toor dal and chana dal in two cups of water for half an hour. Wash, halve, de-seed and finely chop capsicums. Wash and pat dry curry leaves.
  2. Remove stems of whole red chillies. Grind soaked dals along with whole red chillies, asafoetida and salt a little coarsely.
  3. Remove stems of whole red chillies. Grind soaked dals along with whole red chillies, asafoetida and salt a little coarsely.
  4. Once the seeds begin to crackle add the ground dals and stir. Cook till the water dries up and the dals turn golden brown. Add the sautéed capsicum and mix well.
  5. Serve hot.

Nutrition Info

Calories 1278
Carbohydrates 78
Protein 29.4
Fat 94.5
Other Fiber 16.5gm
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