How to make Dal Capsicum Sabzi -
An unusual preparation of split pigeon peas and green capsicum.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Split pigeon peas (tuvar dal), Green capsicums (हरी शिमला मिर्च )
Cuisine : Tamil Nadu
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Spaghetti With Eggplant Andhra Brinjal Pachadi Jain Sizzler Bharwan Parwal Curry
Dal Capsicum Sabzi Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 1.30-2 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Dal Capsicum Sabzi Recipe
Split pigeon peas (tuvar dal) soaked for 2 hours and drained 1 cup
Green capsicums 3 medium
Oil 1 tbsp + for greasing
Dried red chilli 1
Salt to taste
Asafoetida 1/4 teaspoon
Mustard seeds 1/2 teaspoon
Curry leaves 12-15
Red bell pepper strips for garnishing
Method
Step 1
Grease a thali with oil. Heat sufficient water in a steamer.
Step 2
Drain and put pigeon peas into a Wonderchef Nutri Blend. Chop red chilli and add along with salt and very little water and grind into a smooth thick batter. Transfer the batter onto the greased thali and spread evenly.
Step 3
Place the thali in the steamer, cover and steam for 10-15 minutes. Remove from heat and cool down to room temperature.
Step 4
Cut capsicums and into small pieces.
Step 5
Heat oil in a Wonderchef Diamond Frying Pan, add asafoetida and mustard seeds and let the seeds splutter.
Step 6
Add curry leaves and mix. Add capsicum pieces and salt, mix well and sauté for 1-2 minutes.
Step 7
Crumble steamed pigeon pea mixture coarsely and add to the pan. Mix, cover and cook for 3-4 minutes.
Step 8
Serve hot garnished with pepper strips.
Nutrition Info
Calories : 920 Kcal
Carbohydrates : 124.1 gm
Protein : 47.9 gm
Fat : 25.9 gm
Other : 0
Best Cooked In
Wonderchef Diamond Frying Pan
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
