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.

Potato Capsicum Stir Fry (Aloo Capsicum)

Ingredients

1. Diced Capsicum (Green Bell Peppers) – 1 big
2. Potatoes – 2 medium
3. Finely chopped Onions – 1 medium
4. Curry Leaves – A sprig
5. Slit Green Chillies – 2
6. Minced Ginger – 1 tsp
7. Turmeric Powder – 1/2 tsp
8. Red Chilly Powder – 1 tsp
9. Salt – to taste
10. Oil – 2 tbsp

Preparation Method

1. Boil potatoes in a saucepan until half cooked. Be careful not to overcook the potatoes.
2. Heat oil in a non stick pan and saute onions until translucent.
3. Add curry leaves, green chillies and ginger to the pan and continue sauteing for a few more minutes.
4. Add turmeric powder and red chilly powder. Stir fry for a minute.
5. Throw in the capsicum pieces along with salt. Mix everything together. Cover and cook for 5 minutes stirring occasionally.
6. Meanwhile, peel off the skin from the potatoes and dice it into bite sized pieces.
7. Add the potatoes to the the above pan. Cover and cook on medium low heat for another 7-8 minutes till the vegetables are cooked well.
8. Serve with Rice or Rotis.

AFAM - Bell Peppers

Capsicum as such doesn’t have lot of flavor but it can be used for making salads, stir frys, variety rice and so on. It can also be mixed with other vegetable dishes like Potato, Cauliflower etc.

Here is the recipe for making a Side Dish with Capsicum and Coconut. I prefer to call it as Capsicum Thoran.

Capsicum and Coconut Stir Fry (Thoran)

This is my entry for AFAM – Bell Peppers, event started by Maheswari of Beyond the Usual.

I am also sending this to JFI: Chilli hosted at Cardamom – The queen of Spices, event started by Indira of Mahanadi.

Ingredients

1. Capsicum (diced into medium cubes) – 2 big
2. Sliced Onions – 1 medium
3. Chopped Tomatoes – 1 medium
4. Finely Chopped Garlic – 1 tsp
5. Grated Ginger – 1 tsp
6. Curry Leaves – A sprig
7. Oil – 2 tbsp
8. Mustard Seeds – 1/4 tsp
9. Garam Masala Powder – 1 tsp
10. Turmeric Powder – 1/2 tsp
11. Chilly Powder – 1 tsp
12. Salt – as required
13. Water – as required

For grinding

1. Grated Coconut – 1
2. Salt – a pinch
3. Turmeric Powder – a pinch
4. Cumin (Jeera) – 1/4 tsp

Preparation Method

1. Heat 2 tbsp oil in a pan and splutter mustard seeds.
2. Add onions, curry leaves, green chillies, grated ginger and garlic and saute till the onions are translucent.
3. Next, add tomatoes and saute until soft and cooked.
4. Add 1 tsp garam masala powder, 1/2 tsp turmeric powder, 1 tsp red chilly powder and saute for a minute.
5. Now, add the capsicum pieces along with required amount of salt and mix well.
6. Add little water (around 1/4 cup) to the pan and mix well. Cover and cook for around 15 minutes stirring occasionally.
7. Meanwhile, grind coconut, cumin, salt and a pinch of turmeric to form a coarse paste.
8. Add the coconut paste to the cooked capsicum and mix well.
9. Allow it to cook in the coconut paste for another 5 minutes until all water has evaporated.
10. Serve this tasty capsicum thoran with Rice.

Capsicum Tomato Mezhkkupuratti

Ingredients

1. Green Bell Peppers (diced into cubes) – 2 big
2. Tomato (diced into cubes) – 1 big
3. Onion (finely chopped) – 1 medium
4. Red Chilly Powder – 1 tsp
5. Curry Leaves – A sprig
6. Oil – 2 tbsp
7. Turmeric – 1/2 tsp
8. Jeera (Cumin) Powder – 1/4 tsp
9. Mustard Seeds- 1 tsp
10. Salt – As required

Preparation Method

1. Heat a non-stick pan and add 2 tbsp oil.
2. Splutter mustard and add onions and saute till golden brown.
3. Add curry leaves and stir for a few seconds.
4. Add 1/2 tsp of turmeric powder, 1 tsp chilly powder and pinch of jeera powder.
5. Mix the chopped Tomatoes and add some salt.
6. When the tomatoes are half done, add the capsicum pieces and stir.
7. Keep the pan closed and cook on low flame for 10-12 minutes till the vegetables are done.