Coconut Capsicum Dal
by Foodie #558252
18 Jan 2012
This recipe has been viewed 6487 times
I always like innovative dals. Most of the dals are made in north indian style. Therefore, i wanted to make a typical south indian one. This goes very well with plain rice, green peas pulav and also with rotis if you have an additional sorth indian subzi.
Coconut Capsicum Dal recipe - How to make Coconut Capsicum Dal
Preparation Time: Cooking Time: Total Time:
Makes 6 to 8 katoras
200 gms toovar (arhar) dal
2 medium capsicum , chopped
6 tsp oil
4 tsp mustard seeds ( rai / sarson)
1/2 tsp fenugreek (methi) seeds
10 curry leaves (kadi patta)
2 pinches of asafoetida (hing)
6 to 7 green chillies , chopped
1/2 cup freshly grated coconut
3 tsp tamarind (imli) pulp
1 tsp turmeric powder (haldi)
1 tsp jaggery (gur)
Method
- Method
- Clean, wash and pressure cook the toovar dal along with 1/2 tsp turmeric powder for 2-3 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat 1 tsp oil in a pan and add 1 tsp mustard seeds.
- When the seeds crackle remove from the flame and keep aside.
- Combine the coconut, green chilies and tempered mustard seeds and blend in a mixer into a smooth paste. Transfer in a bowl and keep aside.
- Heat the oil in a kadhai and add the remaining mustard seeds, fenugreek seeds and curry leaves.
- When the seeds crackle, add the capsicum, asafoetida, turmeric and salt, mix well and cook for 5 minutes.
- Add the tamarind water and bring to boil.
- Add the salt, coconut paste and jaggery, mix well and allow it to boil for 3 minutes.
- Add the cooked dal, mix well and cook for another 3 minutes.
- Serve hot with rice or rotis.
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