Ingredientes para Dal Capsicum
- Asafoetida Powder
- Bengal Gram Dal
- Red Capsicums
- 2 sprigs curry leaves
- 1 teaspoon mustard seeds
- 6 tablespoons oil (vegetable or coconut)
- Split Peas
- Red Chilies
- 1/2 teaspoon salt (adjust to taste)
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Cómo preparar Dal Capsicum
- Soak 1 cup split pigeon peas (toor dal) and 1/2 cup chana dal (split chickpeas) in 2 cups of water for 30 minutes.
- Wash, halve, deseed, and finely chop 2 large bell peppers (capsicums).
- Wash and pat dry 2 sprigs of curry leaves.
- Remove stems from 2-3 whole red chilies (adjust to your spice preference).
- Grind the soaked dals, red chilies, 1/4 teaspoon asafoetida (or substitute with 1/4 teaspoon garlic powder), and 1/2 teaspoon salt into a smooth paste using a blender or food processor.
- Heat 2 tablespoons of oil in a pan. Add the chopped bell peppers and sauté until softened (about 5-7 minutes). Set aside.
- Heat the remaining 4 tablespoons of oil in a pan or kadai (wok). Add 1 teaspoon mustard seeds and curry leaves.
- Once the mustard seeds begin to crackle, add the ground dal mixture and stir well.
- Cook, stirring frequently, until the liquid has evaporated and the dals have turned a golden brown color (about 10-12 minutes).
- Add the sautéed bell peppers, mix well, and cook for another 2 minutes.
- Serve hot with rice or roti. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
27g
Fat
15g
Carbs
8g