Dal Capsicum Recipes

DAL

Steps:

• In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.
• In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.
• Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.

CHANA DAL WITH BELL PEPPER

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.

DAL CAPSICUM

Steps:

• Soak the toor dal (or split peas) and chana dal in two cups of water for half an hour. Wash, halve, deseed and finely chop the capsicums. Wash and pat dry the curry leaves.
• Remove the stems from the whole red chillies. Grind the soaked dals (or dal and split peas) along with the whole red chillies, asafoetida and add a little salt.
• In a pan heat two tablespoons of oil, add the chopped capsicum and sauté until the capsicum has softened. Set aside.
• In a kadai heat the remaining four tablespoons of oil, add the mustard seeds and curry leaves.
• Once they begin to crackle, add the ground dals (or dal and split peas) and stir. Cook until the liquid has evaporated and the dals (or dal and split peas) have turned golden brown.
• Add the sautéed capsicum, mix well and serve hot.