Carrot and Capsicum Mix Dal Recipe
Description:
Carrot and Capsicum Mix Dal is a vibrant and wholesome dish that combines the goodness of moong dal with fresh vegetables, making it an ideal choice for a nutritious and flavorful everyday meal. With the addition of tomatoes, this dal has a pleasant tang that complements the mild spiciness of green chilies. Itβs a great way to enjoy the health benefits of both legumes and vegetables in one comforting bowl of dal.
Cuisine: South Indian
Course: Lunch
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar Dal (Toor Dal) | 1 cup |
| Carrot | 1, chopped |
| Capsicum (Green) | 1, chopped |
| Tomato | 1, chopped |
| Ginger | 1 inch, chopped |
| Turmeric Powder | 1/2 teaspoon |
| Tamarind Water | 1 cup |
| Salt | To taste |
| Mustard Seeds | 1 teaspoon |
| Cumin Seeds | 1 teaspoon |
| Asafoetida | For taste |
| Curry Leaves | A few |
| Green Chilly | 1, chopped |
Nutritional Information (Per Serving)
- Calories: 180 kcal
- Protein: 9 g
- Carbohydrates: 30 g
- Fat: 5 g
- Fiber: 6 g
- Sodium: 250 mg
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Instructions
-
Prepare the Dal:
Begin by rinsing the arhar dal (Toor Dal) thoroughly under cold water. Place the dal in a pressure cooker along with the chopped carrot, capsicum, and tomato. Add turmeric powder, salt, and about 2 cups of water. Close the lid and cook the mixture for 5 whistles on medium heat. -
Let the Pressure Release:
Once the dal has cooked for 5 whistles, turn off the heat and let the pressure release naturally. This will ensure that the dal becomes soft and perfectly cooked. -
Prepare the Tempering:
While the dal is cooking, prepare the tempering. Heat oil in a small pan over medium heat. Add the mustard seeds and cumin seeds. Let them crackle and pop for a few seconds. Next, add curry leaves and asafoetida. Allow the curry leaves to sizzle and release their aroma. -
Cook the Green Chili and Tomato:
Add the chopped green chili and tomato to the tempering. Stir the mixture and cook until the tomatoes soften, about 5 minutes. This will enhance the flavor of the tempering and allow the tomatoes to blend into the dish. -
Combine the Tempering and Dal:
Open the pressure cooker and place it back on the stove. Add the prepared tamarind water to the dal, stirring well to combine all the ingredients. Adjust the salt if needed and mix the tempering into the dal. Let it simmer for an additional minute to allow all the flavors to meld together. -
Final Touch:
Turn off the heat and your Carrot and Capsicum Mix Dal is ready! The dal should have a smooth, slightly tangy, and flavorful taste, with the spices and vegetables adding depth to the dish.
Serving Suggestions:
Serve this Carrot and Capsicum Mix Dal with hot steamed rice and a side of Beetroot Thoran (a Kerala-style stir-fried beetroot dish) for a wholesome and satisfying lunch.
This Carrot and Capsicum Mix Dal is a perfect high-protein vegetarian dish, loaded with nutrients, and offers a great combination of vegetables, making it a healthy addition to your weekly meal rotation. Itβs easy to prepare, full of flavor, and sure to be loved by all ages!
