Carrot and Capsicum Mix Dal Recipe

Name: Carrot and Capsicum Mix Dal Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Split Pigeon Peas (1 cup Arhar dal (Split Toor Dal)); 1 piece Carrot (1 Carrot (Gajjar) cut into medium); 2 pieces Tomato (1 Tomato chopped + 1 Tomato chopped); 1 piece Ginger (1 inch Ginger chopped); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 1 cup Tamarind (1 cup Tamarind Water); 0 pieces Table Salt (Salt to taste); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 1 pinch Asafoetida (1 pinch Asafoetida (hing)); 1 sprig Curry leaves (1 sprig Curry leaves); 1 piece Green Chili (1 Green Chilli chopped)

Carrot and Capsicum Mix Dal Recipe - Dal Recipes (Indian)

40 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To begin making the Carrot and Capsicum Mix Dal Recipe, pressure cook the toor dal, vegetables, tomatoes with turmeric powder, salt and water to about 5 whistle.
2Switch off the heat once that is done, keep it aside to let the pressure release naturally.
3Heat a small skillet with oil, add mustard seeds, cumin seeds and allow it splutter for few seconds.
4Later add curry leaves, hing and saute till they crackle. You can add chopped tomatoes and green chilli as well and saute till the tomatoes soften.
5In the meanwhile, keep the pressure cook back on the heat and allow the dal to boil, add tamarind water and mix well.
6Check for salt and once the tempering is sautéed well you can add it into the dal and mix.
7Serve the Carrot and Capsicum Mix Dal Recipe, along with poriyal steamed rice or just plain phulka to complete your meal.