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Dal Capsicum Sabzi(easy To Prepare)

VIEWS 2950
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Energy (kcal) - 125

Protein (g) - 7

Carbohydrate (g) - 24

Fat (g) - 3

Khyati's Health-O-Meter Says:

Split pigeon peas or Tuvar Dal is a common Indian dal belonging to the Legumaeceae family. This is high in folic acid, has complex dietary fibers that will help clear bowel moments. Red and green capsicum are rich in anti-oxidants and vitamins.

INGREDIENTS:

  • Split pigeon peas (Tuvar dal) soaked for 2 hours and drained - 30 g
  • Green capsicum - 1 medium
  • Red bell pepper strips - for garnishing
  • Dried red chilli - 1
  • Curry leaves - 5 or 6
  • Mustard seeds - ½ tsp
  • Asafoetida - a pinch
  • Salt - to taste
  • Oil - ½ tsp

DIRECTIONS:
Step 1 Heat sufficient water in a steamer. Drain and put pigeon peas into a grinder jar.  Step 2 Chop red chilli and add along with salt and very little water and grind into a smooth thick batter. Transfer the batter onto the greased thali and spread evenly. Step 3 Place the thali in the steamer, cover and steam for 10-15 minutes. Remove from heat and coul down to room temperature. Cut capsicum into small pieces.  Step 4 Heat oil in a non-stick pan, add asafoetida and mustard seeds and let the seeds splutter. Add curry leaves and mix. Add capsicum pieces and salt, mix well and saute for 1-2 minutes.  Step 5 Crumble steamed pigeon pea mixture coarsely and add to the pan.  Step 6 Mix, cover and cook for 3-4 minutes.  Step 7 Serve hot garnished with pepper strips.
Recipe Category:
Dals Kadhis And Pulses
Recipe Title:

Dal Capsicum Sabzi(easy To Prepare)

Recipe Views:
2950
Recipe Type:
Veg
Recipe Kcal:
125

Energy
(kcal)

7

Protein
(g)

24

Carbohydrate
(g)

3

Fat
(g)

Khyati's
Health-O-Meter Says:

Split pigeon peas or Tuvar Dal is a common Indian dal belonging to the Legumaeceae family. This is high in folic acid, has complex dietary fibers that will help clear bowel moments. Red and green capsicum are rich in anti-oxidants and vitamins.

INGREDIENTS:

  • Split pigeon peas (Tuvar dal) soaked for 2 hours and drained - 30 g
  • Green capsicum - 1 medium
  • Red bell pepper strips - for garnishing
  • Dried red chilli - 1
  • Curry leaves - 5 or 6
  • Mustard seeds - ½ tsp
  • Asafoetida - a pinch
  • Salt - to taste
  • Oil - ½ tsp

DIRECTIONS:
Step 1 Heat sufficient water in a steamer. Drain and put pigeon peas into a grinder jar.  Step 2 Chop red chilli and add along with salt and very little water and grind into a smooth thick batter. Transfer the batter onto the greased thali and spread evenly. Step 3 Place the thali in the steamer, cover and steam for 10-15 minutes. Remove from heat and coul down to room temperature. Cut capsicum into small pieces.  Step 4 Heat oil in a non-stick pan, add asafoetida and mustard seeds and let the seeds splutter. Add curry leaves and mix. Add capsicum pieces and salt, mix well and saute for 1-2 minutes.  Step 5 Crumble steamed pigeon pea mixture coarsely and add to the pan.  Step 6 Mix, cover and cook for 3-4 minutes.  Step 7 Serve hot garnished with pepper strips.
Recipe Title: Dal Capsicum Sabzi(easy To Prepare)
Recipe Category: Dals Kadhis And Pulses
Recipe Views: 2950
Recipe Type: Veg
Recipe Kcal:

Energy 125 (kcal), Protein 7 (g), Carbohydrate 24 (g), fat 3 (g).





Khyati's
Health-O-Meter Says:

Split pigeon peas or Tuvar Dal is a common Indian dal belonging to the Legumaeceae family. This is high in folic acid, has complex dietary fibers that will help clear bowel moments. Red and green capsicum are rich in anti-oxidants and vitamins.

INGREDIENTS:

  • Split pigeon peas (Tuvar dal) soaked for 2 hours and drained - 30 g
  • Green capsicum - 1 medium
  • Red bell pepper strips - for garnishing
  • Dried red chilli - 1
  • Curry leaves - 5 or 6
  • Mustard seeds - ½ tsp
  • Asafoetida - a pinch
  • Salt - to taste
  • Oil - ½ tsp

DIRECTIONS:
Step 1 Heat sufficient water in a steamer. Drain and put pigeon peas into a grinder jar.  Step 2 Chop red chilli and add along with salt and very little water and grind into a smooth thick batter. Transfer the batter onto the greased thali and spread evenly. Step 3 Place the thali in the steamer, cover and steam for 10-15 minutes. Remove from heat and coul down to room temperature. Cut capsicum into small pieces.  Step 4 Heat oil in a non-stick pan, add asafoetida and mustard seeds and let the seeds splutter. Add curry leaves and mix. Add capsicum pieces and salt, mix well and saute for 1-2 minutes.  Step 5 Crumble steamed pigeon pea mixture coarsely and add to the pan.  Step 6 Mix, cover and cook for 3-4 minutes.  Step 7 Serve hot garnished with pepper strips.

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Dal Capsicum Sabzi(easy To Prepare) - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2950
COMMENTS 0

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