Spiced Capsicum Dal
Spiced Capsicum Dal is a delightful South Indian dish that combines the nutty flavors of split peas and chickpea lentils with vibrant red capsicum (bell peppers). This dish is not only colorful but also packed with nutrition, making it a perfect main course or side dish. The fusion of spices, including asafoetida and mustard seeds, along with aromatic curry leaves, creates a fragrant and comforting meal. Ideal for those who appreciate vegetarian dishes, this recipe can easily be adjusted for spiciness to suit individual preferences. Serve it hot with steamed rice, roti, or as part of a larger Indian feast!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Asafoetida Powder
1 pinch (None)
Bengal Gram Dal, split (Chana Dal)
2 tablespoons (Soaked for 30 minutes)
Red Capsicum
2-3 medium (Washed, halved, deseeded, and chopped)
Curry Leaves
4-5 (Washed and dried)
Mustard Seeds
1/2 teaspoon (None)
Oil
6 tablespoons (None)
Split Peas
1/2 cup (Soaked for 30 minutes)
Whole Red Chilies
3-4 (Stems removed)
Salt
To taste (None)
Instructions
1
Begin by soaking the pigeon pea (toor dal) and Bengal gram (chana dal) in two cups of water for at least 30 minutes. Once soaked, drain the dals and rinse them.
2
While the dals are soaking, wash the capsicum thoroughly. Cut them in half, remove the seeds, and finely chop into small pieces. Rinse and set aside.
3
Next, wash the curry leaves and pat them dry. Remove the stems from the whole red chilies and set aside for grinding.
4
In a blender, combine the soaked and drained dals (or a combination of split peas), whole red chilies, and asafoetida powder, adding a pinch of salt. Grind the mixture until it has a coarse paste-like texture, adding a little water if needed.
5
Heat two tablespoons of oil in a non-stick pan over medium heat. Add the chopped capsicum and sauté until softened, about 5-7 minutes. Remove from heat and set aside.
6
In a separate kadai (or deep pan) over medium heat, heat the remaining four tablespoons of oil. Once the oil is hot, add the mustard seeds and allow them to crackle.
7
Add the curry leaves and sauté for a few seconds until fragrant. Then, add the ground dal mixture to the kadai and stir well.
8
Cook the mixture, stirring frequently, until the liquid has evaporated, and the dals have turned golden brown—a process that will take approximately 10-15 minutes.
9
Finally, add the sautéed capsicum back into the kadai, mix everything well, and allow it to cook together for another 2-3 minutes to meld the flavors.
10
Serve hot with rice, roti, or your choice of flatbread, garnished with fresh coriander if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Capsicum Dal?
Spiced Capsicum Dal is a South Indian dish featuring split peas, chickpea lentils, and red bell peppers seasoned with mustard seeds, curry leaves, and asafoetida.
Is Spiced Capsicum Dal a vegetarian dish?
Yes, this recipe is entirely vegetarian and plant-based.
Is this recipe gluten-free?
Yes, based on the ingredients listed, this dish is naturally gluten-free.
How long should I soak the lentils?
Both the pigeon pea (split peas) and Bengal gram (chana dal) should be soaked in water for at least 30 minutes before preparation.
What type of capsicum is best for this recipe?
The recipe specifically calls for red capsicum (bell peppers) to provide a vibrant color and sweet, nutty flavor.
What are the primary lentils used in this dal?
The dish uses a combination of split peas and Bengal Gram Dal, also known as Chana Dal.
How should the dal mixture be ground?
The soaked dals, red chilies, and asafoetida should be ground into a coarse paste-like texture, adding a little water only if necessary.
What spices are needed for the tempering?
The tempering requires mustard seeds and fresh curry leaves sautéed in hot oil.
How long does it take to cook the dal paste?
The dal mixture takes approximately 10-15 minutes of frequent stirring until the liquid evaporates and it turns golden brown.
Can I adjust the spice level of this dish?
Yes, you can adjust the number of whole red chilies used in the grinding process to suit your personal spice preference.
How do I prepare the red capsicum?
Wash the peppers, cut them in half, remove the seeds, and finely chop them into small pieces.
What should I serve with Spiced Capsicum Dal?
It is best served hot with steamed rice, roti, or any Indian flatbread.
Do I need to cook the lentils before grinding them?
No, the lentils are ground raw after being soaked for 30 minutes and then cooked as a paste in the pan.
Why is asafoetida used in this recipe?
Asafoetida provides a unique savory aroma and is traditionally used in lentil dishes to aid digestion.
How long does it take to sauté the capsicum?
The chopped capsicum should be sautéed for about 5-7 minutes until it has softened.
What is the total amount of oil used?
The recipe uses a total of 6 tablespoons of oil: 2 for the capsicum and 4 for the dal mixture.
Can I use green capsicum instead?
While red capsicum is recommended for its flavor profile, green capsicum can be used as a substitute, though the taste will be slightly more bitter.
What is a kadai?
A kadai is a deep, thick-bottomed pan similar to a wok, used frequently in Indian cooking for sautéing and deep frying.
How many ingredients are in this recipe?
There are 9 ingredients: asafoetida, Bengal gram dal, red capsicum, curry leaves, mustard seeds, oil, split peas, whole red chilies, and salt.
Is this a main course or a side dish?
It can be served as either a main course when paired with rice or roti, or as a side dish in a larger meal.
Should the red chilies be ground with the dal?
Yes, the stems should be removed and the chilies ground directly with the soaked dals to distribute the heat evenly.
What indicates the mustard seeds are ready?
The mustard seeds are ready when they begin to crackle or pop in the hot oil.
Do I need to add salt to the grind?
Yes, the instructions suggest adding a pinch of salt to the blender while grinding the dal mixture.
What is the final cooking step?
The final step is to add the sautéed capsicum back into the cooked dal mixture and stir for 2-3 minutes to meld the flavors.
Can I garnish this dish with anything?
Yes, fresh coriander is a recommended garnish to add a burst of freshness before serving.
Is it necessary to dry the curry leaves?
Yes, you should pat the curry leaves dry after washing to prevent the hot oil from splattering when you add them.
What texture should the final dal have?
The final dish should have a crumbly yet soft texture from the sautéed dal paste mixed with soft bits of capsicum.
Can I store leftovers of this dish?
Yes, it can be stored in the refrigerator in an airtight container and reheated for later use.
Does this recipe use onion or garlic?
No, this specific version of the recipe does not include onion or garlic.
Is this a traditional South Indian recipe?
Yes, the combination of lentils, tempering with mustard seeds and curry leaves, and the use of asafoetida are hallmark characteristics of South Indian cuisine.