As I have said earlier, I like adding capsicum in many recipes. One such recipe is dhal/ paruppu. While sauteing onions I add the capsicum along with it to give dhal the capsicum flavour. It is quite easy to make and I have been keeping from posting this recipe as it is very simple. But it is apt for the theme I have chosen for this Blogging Marathon so decided to post it. Day before yesterday I made this dhal along with varagu rice and an eggplant curry. It was a wonderful combination and we had a hearty lunch. For dinner, I added sambar powder and amchur powder and converted this dhal to sambar and it went well with oats dosa.
Ingredients:
Toor Dhal-1/2 cup
Turmeric Powder-1/4 tsp
Oil-2 tbs
Mustard + Urad Dhal-1 tsp
Curry Leaves-2 sprigs
Methi Leaves-1/2 cup
Capsicum-1
Onion-2
Green Chilly-3-4
Salt-to taste
Coriander Leaves-2-3 tbs
Procedure:
1. In a pressure cooker add toor dhal, turmeric powder, 1 tsp oil and water.
2. Pressure cook for 10 minutes until the dhal is mushy.
3. In a pan heat remaining oil and add mustard and urad dhal.
4. When they splutter add curry leaves.
5. Add onions and green chillies.
6. Saute for a minute and add capsicum.
7. When it turns bright green, add methi leaves and saute until the leaves are cooked.
8. Now add this to the cooked dhal along with salt and coriander leaves.
9. Add water if required and let it boil for 2 minutes.
10. Transfer to a serving dish.
11. Serve with rice and a side dish.
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Labels: CAPSICUM, DHAL, SOUTH INDIAN DELICACIES, TOOR DHAL
