Ingredients:
Moong Dal – 1/4 cup
Turmeric Powder – 1/2 tsp
Onions – 1/4 cup, finely chopped
Tomatoes – 1 cup, chopped
Capsicum – 2 cups, chopped
Red Chilli Powder – 1/2 tsp
Salt – 1 tsp
Tamarind Paste – 1/4 tsp
For Tempering:
Oil – 2 tblsp
Dried Red Chilli – 1, kept whole
Curry Leaves – 4
Asafoetida Powder – 1/8 tsp
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Method:
1. Wash the moong dal and drain.
2. Cook the dal with 1/4 tsp of turmeric powder and 2 cups of water for about 20 minutes.
3. Set aside without draining.
4. Put the oil in a pan over medium heat.
5. When the oil is hot add the dried red chilli, curry leaves, asafoetida powder, mustard seeds and urad dal.
6. Add the onions and tomatoes.
7. Fry till the onions are soft.
8. Add 1/4 tsp of turmeric powder.
9. Stir for a few minutes.
10. Mix the remaining ingredients and the cooked dal.
11. Add 1 cup of water.
12. Stir.
13. Cover and cook over medium heat till the capsicums are tender.
14. Serve warm.
