Coconut Capsicum Dal

Preparation:20 mins
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 6 to 8 katoras

Ingredients

200 gms toovar (arhar) dal
2 medium capsicum , chopped
6 tsp oil
4 tsp mustard seeds ( rai / sarson)
1/2 tsp fenugreek (methi) seeds
10 curry leaves (kadi patta)
2 pinches of asafoetida (hing)
6 to 7 green chillies , chopped
1/2 cup freshly grated coconut
3 tsp tamarind (imli) pulp
1 tsp turmeric powder (haldi)
1 tsp jaggery (gur)

Method

Clean, wash and pressure cook the toovar dal along with 1/2 tsp turmeric powder for 2-3 whistles.Allow the steam to escape before opening the lid. Keep aside.Heat 1 tsp oil in a pan and add 1 tsp mustard seeds.When the seeds crackle remove from the flame and keep aside.Combine the coconut, green chilies and tempered mustard seeds and blend in a mixer into a smooth paste. Transfer in a bowl and keep aside.Heat the oil in a kadhai and add the remaining mustard seeds, fenugreek seeds and curry leaves.When the seeds crackle, add the capsicum, asafoetida, turmeric and salt, mix well and cook for 5 minutes.Add the tamarind water and bring to boil.Add the salt, coconut paste and jaggery, mix well and allow it to boil for 3 minutes.Add the cooked dal, mix well and cook for another 3 minutes.Serve hot with rice or rotis.