Capsicum Dal Curry (Curried Lentils with Bell Peppers)

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.

Capsicum Dal Curry

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.

Ingredients

1. Split Green Gram Lentils/Moong Dal (Cheru Payaru Parippu) – 1/2 cup
2. Diced Bell Peppers/Capsicum – 1 big
3. Slit Green Chillies – 4
4. Crushed Garlic – 2 or 3 cloves
5. Turmeric powder – 1/2 tsp
6. Cumin Powder (Jeera) – 1/2 tsp
7. Red chilly powder – 1/2 tsp
8. Oil – 1 tbsp
9. Water – as needed

For seasoning

1. Oil – 1 tbsp
2. Mustard seeds – 1/4 tsp
3. Sliced Shallots (Kunjulli) – 4
4. Curry Leaves – A few
5. Dried Red Chillies – 4

Preparation Method

1. Heat 1 tbsp oil in a pressure cooker and lightly roast the lentils for a few minutes.
2. 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.
3. Pour around 3 cups of water along with salt to taste. Mix everythign well.
4. Pressure cook the dal for around 3 whistles on medium flame. Allow it to cool.
5. Heat 1 tbsp oil in another pan and splutter mustard seeds.
6. Saute shallots, red chillies and curry leaves for a few minutes.
7. Pour this seasoning over the cooked dal.
8. Serve this Dal Capscium curry with Rice or Rotis.