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

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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 | Bhuna Hua Simla Mirch Aur Masoor Dal

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Adapted from 660 Curries by Raghavan Iyer

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.

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.

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.

Below are few of the popular Dal/Soup Recipes

Harrenhal Vegetable Stew [Game Of Thrones Special]

Quick Lemon Dal

[Soup in a Jar] Vegan Carrot Potato Soup

Moong Dal Shorba (Yellow Mung Dal Soup)

Lauki Chana Dal | Bottle Gourd Cooked in Lentils

Whole Green Gram and Potato Curry with Koli Masala

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

Did you like this recipe? Are you craving for more? Keep in touch on Facebook, Twitter, Pinterest and Instagram for updates on books I read, artwork, future blog posts and much more. You can also Subscribe to Cooking With Siri feed for automatic notifications and if you are looking for some inspiration, check out Cooking With Siri Recipe Index which has more than 500 recipes, neatly categorized. Happy Cooking!

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