How to make Dal Capsicum Sabzi - An unusual preparation of split pigeon peas and green capsicum.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split pigeon peas (tuvar dal), Green capsicums (हरी शिमला मिर्च )

Cuisine : Tamil Nadu

Course : Main Course Vegetarian

Dal Capsicum Sabzi Recipe Card

Dal Capsicum Sabzi

The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

You can also find more Main Course Vegetarian recipes like Gavar Aloo ki Sabzi, Jhat Pat Tomato Alu, Moolyachi Bhajee, Bhindi Ravaiya.

Prep Time : 1.30-2 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Dal Capsicum Sabzi Recipe

  • Split pigeon peas (tuvar dal) soaked for 2 hours and drained 1 cup

  • Green capsicums 3 medium

  • Oil 1 tbsp + for greasing

  • Dried red chilli 1

  • Salt to taste

  • Asafoetida 1/4 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 12-15

  • Red bell pepper strips for garnishing


Step 1

Grease a thali with oil. Heat sufficient water in a steamer.

Step 2

Drain and put pigeon peas into a Wonderchef Nutri Blend. Chop red chilli and add along with salt and very little water and grind into a smooth thick batter. Transfer the batter onto the greased thali and spread evenly.

Step 3

Place the thali in the steamer, cover and steam for 10-15 minutes. Remove from heat and cool down to room temperature.

Step 4

Cut capsicums and into small pieces.

Step 5

Heat oil in a Wonderchef Diamond Frying Pan, add asafoetida and mustard seeds and let the seeds splutter.

Step 6

Add curry leaves and mix. Add capsicum pieces and salt, mix well and sauté for 1-2 minutes.

Step 7

Crumble steamed pigeon pea mixture coarsely and add to the pan. Mix, cover and cook for 3-4 minutes.

Step 8

Serve hot garnished with pepper strips.