Dal Capsicum Split pigeon pea and split Bengal gram with capsicum-South Indian style. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 08 Jul 2016 in Recipes Course New Update 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 Advertisment 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 Advertisment 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. Remove stems of whole red chillies. Grind soaked dals along with whole red chillies, asafoetida and salt a little coarsely. Remove stems of whole red chillies. Grind soaked dals along with whole red chillies, asafoetida and salt a little coarsely. 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. Serve hot. Nutrition Info Calories 1278 Carbohydrates 78 Protein 29.4 Fat 94.5 Other Fiber 16.5gm #Green capsicums #Salt #Split Bengal gram (chana dal) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article