Carrot, Capsicum Dal

carrot capsicum dal

Dals are a common accompaniment to rice or rotis (Indian flat bread). Since childhood, we have been savoring these pulses in one form alone. Yes, in Punjab, dals are usually made as plain curries. But after getting married in an Odiya family, I have realized that dals make a delectable serving when blended with vegetables of your choice - yes, we can get that wholesome meal kinda feeling!

I have tried different vegetables and blended them with arhar and chana dals but ever experimented with capsicum. This time I have gone ahead and used capsicum in moong dal along with carrot, after I came across a similar recipe in Yummy Tummy blog. My experiment was a success. Happy me!

Let's get back to the recipe!

Ingredients
1/2 cup yellow moong dal
2 carrots
1 capsicum
1 Garlic pod (10-15 garlic cloves)
1 dry red chilly, green chilly
1/4 tsp fenugreek seeds (methi dana)
hing
salt, haldi
coriander leaves, curry leaves (kadipatta)
1 tbsp- oil
1 tomato
1 1/2- 2 cups water
garam masala

Procedure

carrot dal

Soak dal for half an hour.
Drain and keep aside,
Chop carrots and capsicum.
Gather dal , carrots, and capsicum in a pressure cooker.
Add water, salt, turmeric, 10 garlic cloves or more, whole tomato, and green chilly.
Turn off the flame after 3-4 whistles.
Open the cooker and take out the tomato.
Take a pan.
Add oil/ghee.
Drop 1 pinch of hing into the oil.
Let it sizzle.
Add dry red chilly and fenugreek seeds (you may add mustard seeds as well).
Throw some curry leaves in the pan. Let them splutter.
Next add the remaining garlic cloves. Stir a little.
Now add the boiled tomato.
Add salt, jeera powder, and turmeric (if needed).
Pour the boiled dal and mix well.
Sprinkle garam masala if you want. I did :)
Garnish with coriander leaves and enjoy with roti or rice.

Interested in shalgam chana dal or dalma? Click here.

Comments

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