Capsicum dal(tovve)

Looks like I’m having a marathon of recipes from oggarane dabbi!! Here comes one more! and there are many more :)

My love for dal makes me try every other variation I come across... It’s amazing how such a humble dish can be presented in so many varieties by just changing few ingredients here and there.  

This dal is made from moong dal and capsicum. It has onion, but can easily be skipped for festivals. Healthy, tasty and can be cooked in no time. Perfect for busy weekdays. 

Do try!

Ingredients

Moong dal - approximately 3/4 cup 

Capsicum - 1 big

Onion - 1 small

Tomato - 1 

to grind 

coconut - 1/2 cup

jeera - 1/2 tsp

Cilantro 

Lemon juice

tadka

ghee

jeera

red chili - 1

curry leaves

green chili - 6

turmeric

Method

In a pressure pan, make tadka - add ghee, add jeera, red chili. After it sizzles, add green chilies, curry leaves, turmeric. Sauté for a minute. Add washed moong dal. Add water. Cover and pressure cook for 1-2 whistles. 

Meanwhile take a pan, add oil. Add chopped onion + salt. Sauté till translucent. Add capsicum cut in strips. Sauté till done. Add chopped tomatoes. Sauté till cooked. Off the stove.

In a mixie grinder, grind coconut and jeera with some water to a smooth paste. 

After the pressure comes down in the pressure cooker, open the lid and add sautéed capsicum mix and ground mixture to the dal. Add water if needed. Adjust salt. Boil for 2 minutes. Off the stove. Add cilantro and lemon juice. 

Enjoy with some hot rice, ghee and sandige(fryms)!

Recipe Source - Oggarane dabbi

Notes - 

• You can add the tadka later for added flavor