Coconut Capsicum Dal


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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.

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Coconut Capsicum Dal recipe - How to make Coconut Capsicum Dal

Preparation Time:    Cooking Time:    Total Time:     Makes 6 to 8 katoras
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  1. Clean, wash and pressure cook the toovar dal along with 1/2 tsp turmeric powder for 2-3 whistles.
  2. Allow the steam to escape before opening the lid. Keep aside.
  3. Heat 1 tsp oil in a pan and add 1 tsp mustard seeds.
  4. When the seeds crackle remove from the flame and keep aside.
  5. 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.
  6. Heat the oil in a kadhai and add the remaining mustard seeds, fenugreek seeds and curry leaves.
  7. When the seeds crackle, add the capsicum, asafoetida, turmeric and salt, mix well and cook for 5 minutes.
  8. Add the tamarind water and bring to boil.
  9. Add the salt, coconut paste and jaggery, mix well and allow it to boil for 3 minutes.
  10. Add the cooked dal, mix well and cook for another 3 minutes.
  11. Serve hot with rice or rotis.

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This recipe was contributed by Foodie #558252 on 18 Jan 2012

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