Carrot Capsicum Dal: Vibrant Protein-Packed Indian Lentil Stew

Carrot and Capsicum Mix Dal Recipe

This Carrot and Capsicum Mix Dal recipe is a delightful South Indian dish that combines the earthy flavors of toor dal with the vibrant taste of fresh carrots and capsicum, making it a nutritious and flavorful addition to your lunch menu. Lightly spiced and seasoned with a traditional South Indian tempering, this dal is best enjoyed with a side of steamed rice and perhaps some Beetroot Thoran for a complete, wholesome meal.

Ingredients

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Instructions

1. Cooking the Dal:
   In a pressure cooker, add the rinsed toor dal, diced carrots, diced green capsicum, chopped tomato, turmeric powder, salt, and about 2 cups of water. Close the lid and cook on medium heat for about 5 whistles or until the dal is soft and fully cooked. Allow the pressure to release naturally.

2. Preparing the Tempering (Tadka):
   In a small skillet or tadka pan, heat a tablespoon of oil over medium heat. Once hot, add the mustard seeds and let them splutter. Follow with cumin seeds and let them crackle. Add a pinch of asafoetida, curry leaves, and the green chili. Sauté briefly until the curry leaves become crisp.

3. Combining Dal and Tamarind Water:
   Open the pressure cooker, and place it back on low heat. Add the tamarind water to the cooked dal and stir well to combine. Allow it to simmer for about 5 minutes, ensuring the tamarind water is well incorporated into the dal.

4. Finishing Touches:
   Pour the prepared tempering (tadka) into the dal and mix well. Adjust salt if needed. Let the dal cook for another minute, then turn off the heat.

5. Serving:
   Serve the Carrot and Capsicum Mix Dal hot with steamed rice and a side of Beetroot Thoran for a complete South Indian meal.

Nutritional Information (Approximate per Serving)

Enjoy this nutritious and hearty Carrot and Capsicum Mix Dal Recipe as part of a balanced, delicious South Indian meal!