Capsicum Patoli Curry

Hi Buddies,

This is one of my favorite recipes of Capsicum (my mom’s recipe) . I like capsicum a lot and my mom used to make lot of gravy dishes with it. I like them with rotis but this one goes very well with rice. I like to have it with rice and kadi (patoli with kadi is a super combination 🙂 ).  Moreover, it’s protein rich food as we use Chana dal in it. Thoroughly enjoyed my weekend lunch!!! Try this healthy yet exotic capsicum curry!!!

Preparation Time:  40 minutes
No of Servings: 4

Ingredients:

Capsicum: 2 (big)
Chana Dal:  1 cup
Green Chili: 1
Salt: as per taste
Coriander: few
Turmeric: Pinch
Chana Dal: 1 tbsp.
Urad Dal: 1 tbsp.
Mustard Seeds: 1 tsp.
Cumin Seeds: 1 tsp.
Red chili powder: ½ tsp. (adjust as per your taste)
Oil: 2 tbsp.
Asafoetida/Hing: pinch

Method:

• Soak Chana Dal for an hour.

• Drain it and grind it along with little salt and green chili. Use 1-2 tbsp. of water.

• Place them in idli steamer and steam it for 15 minutes.

• Wash and cut capsicum into small pieces. I have used red and green (for nice colors).

• Heat a pan with 1 tbsp. of oil and then add Chana dal, Urad dal, turmeric to it. After a minute add mustard seeds, cumin seeds and hing.

• When they start crackling, add capsicum, salt to it and fry them for 5-7 minutes (till they get 80% cooked).

• Take out the steamed Chana dal paste and blend it roughly.

• Add the lentil mix to the pan along with 1 tbsp. of oil.

• Fry it for 5 minutes. Finally add red chili powder and coriander leaves.
• Mix it well and turn off the heat.
• Serve it with hot rice and ghee.