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
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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

Method

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.