Carrot & Capsicum Dal Recipe

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Dals are so versatile ingredient. You can make a quick sidedish for rice or roti within few minutes. Plus you dont need a lot of ingredients for it too. The cool thing about dal is, you can turn a plain cooked dal to a exotic dish through the tadka you make to it.

I hope you will give this a try and let me know how it turns out for you..

Preparation Time : 5 mins

Cooking Time : 20 to 25 mins

Serves : 6 to 8

Ingredients:

Yellow Moong Dal / Pasi Paruppu – 3/4 cup

Carrots – 1 large cubed

Capsicum – 1 cubed

Garlic – 2 cloves

Green Chilli – 2 slit

Tomato – 1 medium size cubed

Water – 3 cup

For Seasoning:

Oil or Ghee – 2 tblspn

Mustard Seeds / Kaduku – 1 tsp

Cumin Seeds / Jeerakam – 1 tsp

Asafoetida / Hing / Kaya Podi – 1/4 tsp

Chilli Powder – 1 tsp

Cumin Powder / Jeera Podi – 1 tsp

Turmeric Powder / Manjal Podi – 1/2 tsp

Garlic – 2 chopped

Tomato – 1/2 chopped

Method:

Take all the ingredients given in the first list in a cooker. Pressure cook it for 3 whistle. Turn off the heat and let the steam go all by itself. Open the cooker, add more water if needed and boil it once. Take it off the heat.

Heat ghee or oil in a pan, add in all the ingredients given in the tempering list one by one and saute for 1 min.

Pour this over the dal and mix well.

Add coriander leaves and serve.

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