Coconut Capsicum Dal
by Foodie #558252
Added to 3 cookbooks
This recipe has been viewed 6349 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.
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.
Other Related Recipes
This recipe was contributed by Foodie #558252 on 18 Jan 2012
Know more about this member,
Click Here
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe