Capsicum Usili / Capsicum & dal curry

Ingredients

• Chenna dal ½cup

• Toor dal ½ cup

• Dry red chilli 5 to 6

• Green chilli 2

• Asafoetida a pinch

• Curry leaves one sprig

• Capsicum 2 big chopped into small pieces

• Coconut oil 1 tbspn

• Mustard 1 tspn

• Salt as per taste.

Method

• Soak the Chenna dal and Toor dal for half an hour.

• Wash and remove water completely.

• Grind it coarsely along with dry red chilli and green chilli with a pinch of Asafoetida without water.

• Make it into tiny balls.

• Grease a Idly plate and steam them for about 10 to 15 min.

• You will know its done when the color changed slightly.

• Allow it to cool down bit. Doesn't need to drop to room temperature. It should be warm enough for you to break it with your hands into grains.

• Heat oil in a wok and add mustard to it.

• Once it splutters add curry leaves and a pinch of Asafoetida.

• Next, include the the chopped capsicum, Salt as per your taste and fry until it cooks.

• Now, add the cooked and ground dal to the capsicum and mix well.

• Cover and cook for 5 minutes.

• Serve hot with Sambar rice.

Notes

• This can also be prepared using French beans, cluster beans and Banana Blossom.

• Brahmins usually prepare this with Beans and Banana Blossom.