Here is the recipe for a simple Moong Dal Curry with Capsicum. Moong/Mung Dal is known as Cheru Payaru Parippu in Malayalam. When Moong Dal is combined with Capsicum, it tastes great. Many of us hardly consider Capsicum or Bell Pepper as a vegetable. Bell Peppers are very popular as a vegetable in US and UK. It is said to have anti-hemorrhoidal, antiseptic, and anti-rheutmatic properties and to be good for digestive, sinus, and stomach conditions. You can read more about Capsicum here.
Lentils are popular all over India and Dal Curry is considered a comfort food. A simple dal curry is often served with Chappatis or Rice.
- Split Green Gram Lentils/Moong Dal (Cheru Payaru Parippu) – 1/2 cup
- Diced Bell Peppers/Capsicum – 1 big
- Slit Green Chillies – 4
- Crushed Garlic – 2 or 3 cloves
- Turmeric powder – 1/2 tsp
- Cumin Powder (Jeera) – 1/2 tsp
- Red chilly powder – 1/2 tsp
- Oil – 1 tbsp
- Water – as needed
- Oil – 1 tbsp
- Mustard seeds – 1/4 tsp
- Sliced Shallots (Kunjulli) – 4
- Curry Leaves – A few
- Dried Red Chillies – 4
- Heat 1 tbsp oil in a pressure cooker and lightly roast the lentils for a few minutes.
- Add the diced capsicum, slit green chillies, crushed garlic, 1/2 tsp turmeric, 1/2 tsp cumin powder and 1/2 tsp red chilly powder. Saute for a minute or 2.
- Pour around 3 cups of water along with salt to taste. Mix everythign well.
- Pressure cook the dal for around 3 whistles on medium flame. Allow it to cool.
- Heat 1 tbsp oil in another pan and splutter mustard seeds.
- Saute shallots, red chillies and curry leaves for a few minutes.
- Pour this seasoning over the cooked dal.
- Serve this Dal Capscium curry with Rice or Rotis.