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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
3 from 2 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian, South Indian
Servings 8 servings
Calories 69 kcal

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 teaspoon Mustard Seeds / Kaduku
  • 1 teaspoon Cumin Seeds / Jeerakam
  • ¼ teaspoon Asafoetida / Hing / Kaya Podi
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Cumin Powder / Jeera Podi
  • ½ teaspoon 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: 1servingsCalories: 69kcalCarbohydrates: 12gProtein: 5gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 14mgPotassium: 8mgFiber: 2gSugar: 0.4gVitamin A: 112IUVitamin C: 0.2mgCalcium: 12mgIron: 1mg
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