How to make Dal Capsicum -
Split pigeon pea and split Bengal gram with capsicum-South Indian style.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Green capsicums (हरी शिमला मिर्च )
Cuisine : Andhra
Course : Dals and Kadhis
For more recipes related to Dal Capsicum checkout Dal Tadka. You can also find more Dals and Kadhis recipes like Katachi Aamti Sprouted Moong Kadhi Raw Mango Rasam Poondu Rasam
Dal Capsicum Recipe Card
The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dal Capsicum Recipe
Split pigeon pea (toor dal/arhar dal) 1/2 cup
Green capsicums 2-3 medium
Split Bengal gram (chana dal) 2 tablespoons
Curry leaves 4-5
Whole dry red chillies 3-4
Asafoetida a pinch
Salt to taste
Oil 6 tablespoons
Mustard seeds 1/2 teaspoon
Method
Step 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.
Step 2
Remove stems of whole red chillies. Grind soaked dals along with whole red chillies, asafoetida and salt a little coarsely.
Step 3
Remove stems of whole red chillies. Grind soaked dals along with whole red chillies, asafoetida and salt a little coarsely.
Step 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.
Step 5
Serve hot.
Nutrition Info
Calories : 1278 Kcal
Carbohydrates : 78 gm
Protein : 29.4 gm
Fat : 94.5 gm
Other : 16.5gm
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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.
