Chana Dal With Bell Pepper Recipes

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CHANA DAL WITH BELL PEPPER



Chana Dal With Bell Pepper image

You can also substitute bottle-gourd (lauki) for the bellpepper in this recipe if you prefer-it goes wonderfully well.

Provided by eatrealfood

Categories     Curries

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

250 g channa dal (gram dal)
2 tablespoons cooking oil
1 large red bell pepper
1 large tomatoes
1/2 onion
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon chili powder
1/2 teaspoon coriander powder
3/4 teaspoon mustard seeds
2 -3 dried red chilies
1 bay leaf
2 cloves
1 cinnamon stick
3 -5 curry leaves
coriander (optional)
parsley (optional)
1/4 teaspoon ginger paste
1/4 teaspoon garlic paste

Steps:

  • Soak chana dal in water for a few hours prior to use.
  • Heat oil and add mustard seeds, bay leaf, cinammon, ginger and garlic pastes, and cloves.
  • Add onions and let it heat till they turn translucent.
  • Add chopped tomato and curry leaves and then the chana dal, making sure to add enough water to cover the dal as it boils.
  • Cook on medium-high heat with a closed lid for 15-20min until the chana dal softens, while continuing to replenish the water now and again as it evaporates (make sure that you add boiling and not cold water).
  • As soon as chana begins to soften, add the sliced capsicum (or diced bottlegourd, if that is your preference).
  • Stir it in well with the chana and continue to cook until both the chana and capsicum (or bottlegourd), have softened sufficiently.
  • Garnish with cilantro.
  • Serve with rice or paratha.

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