Coconut Capsicum Dal
by Foodie #558252
Added to 2 cookbooks
This recipe has been viewed 3727 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.
- 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.
This recipe was contributed by Foodie #558252 on 18 Jan 2012
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