Carrot Capsicum Dal Recipe with step by step pictures. This is made with Yellow Moong Dal, Carrots and Capsicum
Carrot & Capsicum Dal Recipe
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.
Similar Recipes,
Panch Phoron Dal
Carrot Dal
Panch Mela Dal
Hyderabadi Khatti Dal
Tomato Dal
Plain Moong Dal
I hope you will give this a try and let me know how it turns out for you..
Ingredients for Carrot Capsicum Dal
- Yellow Moong Dal / Pasi Paruppu - ¾ 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 - ¼ tsp
- Chilli Powder - 1 tsp
- Cumin Powder / Jeera Podi - 1 tsp
- Turmeric Powder / Manjal Podi - ½ tsp
- Garlic - 2 chopped
- Tomato - ½ chopped
How to make Carrot Capsicum Dal
- 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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Carrot Capsicum Dal Recipe | Capsicum Dal Recipe
Carrot & Capsicum Dal Recipe with step by step pictures. This is made with Yellow Moong Dal, Carrots and Capsicum
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Servings: 8 servings
Calories: 69kcal
Ingredients
- ¾ cup Yellow Moong Dal / Pasi Paruppu
- 1 large cubed Carrots
- 1 cubed Capsicum
- 2 cloves Garlic
- 2 slit Green Chilli
- 1 medium size cubed Tomato
- 3 cup Water
- For Seasoning:
- 2 tblspn Oil or Ghee
- 1 tsp Mustard Seeds / Kaduku
- 1 tsp Cumin Seeds / Jeerakam
- ¼ tsp Asafoetida / Hing / Kaya Podi
- 1 tsp Chilli Powder
- 1 tsp Cumin Powder / Jeera Podi
- ½ tsp Turmeric Powder / Manjal Podi
- 2 chopped Garlic
- ½ choppedTomato
Instructions
- 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.
Nutrition
Serving: 1servings | Calories: 69kcal | Carbohydrates: 12g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 14mg | Potassium: 8mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 112IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 1mg
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Carrot & Capsicum Dal recipe step by step pictures
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sindhuja
Nice recipe. ..
Anonymous
Tried for first time.It turned out very well.Thanks for wonderful recipe.
vinay
I was looking for a recipe to use up the green capsicum and carrots lying forlorn in the fridge. This recipe came to the rescue. Sensational stuff. The only change--I added amchur and dhaniya powder to the tadka and avoided the tomatoes ( too tired to chop and fry 'em up). The results were extraordinary. Thank you, thank you, thank you and namaste.