Slow Roasted Bell Pepper with Red Lentils (Bhuna Hua Simla Mirch Aur Masoor Dal) Recipe


I don't think I can ever get bored of eating dal. Probably because it is so easy to make and doesn't need much planning or thought especially on a busy weeknight. And also because an egg omelette and a simple tomato dal were the first few recipes I tried under my mother's watchful eye. She is a terrific cook and all I wanted to do is cook like her. Though my first dal didn't turn out to be a spectacular one with the tempering almost burnt, I still fondly remember the night and its memories. Today's recipe (adapted from my favorite book - 660 Curries by Raghavan Iyer) - Slow Roasted Bell Pepper with Red Lentils is a combination of flavors I never cooked before - bell pepper with red lentils. Finger licking good!


Slow Roasted Bell Pepper with Red Lentils


Slow Roasted Bell Pepper with Red Lentils | Bhuna Hua Simla Mirch Aur Masoor Dal


Prep Time: 5 mins
Cook Time: 25 to 30 mins
Serves 3-4

Ingredients:

1 cup split masoor dal (skinned split brown lentils)
2 tbsp canola or vegetable oil
1 large green bell pepper, stemmed, seeded and chopped
1 fresh green thai or serrano chilli, stems removed and thinly sliced
1 medium tomato, chopped
1 tsp cumin seeds
1/2 ginger garlic paste (or use finely chopped fresh ginger & garlic)
salt to taste
1/2 tsp ground turmeric
1/2 tsp red chilli powder or paprika
1/4 cup finely chopped fresh cilantro leaves

Preparation:

Place lentils in a sauce pan. Fill halfway with water and rinse thoroughly. The water will become cloudy. Drain this water and repeat 3 to 4 times until the water remains relatively clear. Drain. Now add 3 cups of water, bring to a boil, uncovered, over medium heat. Skim off and discard any foam that forms on the surface. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the lentils are tender, 10-15 minutes. You can also pressure cook the dal with 2 cups of water for 3 whistles. Let it release its pressure naturally and lightly mash.

Slow Roasted Bell Pepper with Red Lentils

While the lentils are cooking, heat oil in a skillet. Add cumin seeds. Once they start to sizzle, add ginger-garlic paste, bell pepper and green chilli. Cook uncovered until the bell pepper initially releases its water and then start to brown, in about 10 minutes.

Stir in tomato pieces, salt, turmeric and chilli powder, and scrape the bottom of the skillet to deglaze it, releasing the browned bits. Pour in 1 cup of water and cook, uncovered, stirring occasionally, until the veggie mixture becomes soft and mushy, in about 8 to 10 mins.


Slow Roasted Bell Pepper with Red Lentils

Once the lentils are tender, add to the bell pepper mixture. Raise the heat to medium and continue to simmer the dal, stirring until the flavors mingle and the sauce thickens slightly, in 5 to 8 minutes.

Stir in the cilantro and serve with rice, roti or bread.

Slow Roasted Bell Pepper with Red Lentils



Sending this recipe as an entry to My Legume Love Affair # 99, this month guest hosted by Nupur and event being managed by Lisa.

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Slow Roasted Bell Pepper with Red Lentils




until next recipe,






1 comment :

  1. Im a complete sucker for dal, I can never have too many recipes for it. Capsicum in dal?! Thats a first for me. Totally making this tomorrow!

    ReplyDelete

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