Carrot and Capsicum Mix Dal Recipe
A Hearty, Flavorful South Indian Delight
This Carrot and Capsicum Mix Dal brings together the earthy flavors of toor dal (split pigeon peas) and a vibrant medley of fresh vegetables like carrots and bell peppers, all tempered with aromatic spices. Perfectly balanced with the tang of tamarind and the warmth of curry leaves, this dish offers a high-protein vegetarian meal that’s both comforting and nutritious. Whether paired with steamed rice, poriyal, or simple phulkas, this dal is a delightful addition to your lunch table, making it a satisfying and wholesome option for any day of the week.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Carrot (Gajjar) | 1, cut into medium pieces |
| Red, Yellow, and Green Bell Peppers (Capsicum) | 1, cut into medium pieces |
| Tomato | 2, chopped |
| Ginger | 1-inch piece, chopped |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Tamarind Water | 1 cup |
| Salt | To taste |
| Mustard seeds | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Curry leaves | 1 sprig |
| Green Chilli | 1, chopped |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: South Indian
Course: Lunch
Diet: High Protein Vegetarian
Instructions
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Pressure Cook the Dal:
Start by pressure cooking the toor dal, carrot, bell peppers, tomatoes, turmeric powder, salt, and water together. Set the heat to medium and cook for about 5 whistles, then switch off the heat. Allow the pressure to release naturally, which will give the dal time to soften and absorb all the flavors from the vegetables. -
-
Prepare the Tempering:
In a small skillet or frying pan, heat a tablespoon of oil over medium heat. Add the mustard seeds and cumin seeds. Let them splutter for a few seconds to release their aromatic oils. -
Add Aromatics:
Once the seeds start crackling, add the curry leaves and a pinch of asafoetida (hing). Sauté for a few moments until the curry leaves are crisp and fragrant. Then, toss in the chopped tomatoes and green chili. Cook for 2–3 minutes until the tomatoes soften and blend into the mixture. -
Combine with Dal:
At this point, return the cooked dal to the heat. Stir it gently to combine the vegetables and dal mixture. Add the tamarind water to the dal and mix well. Let it simmer for 5–10 minutes to allow the tamarind to infuse the dal with its tangy flavor. -
Final Touches:
Taste the dal and adjust the salt to your preference. Once the tempering (the mustard-cumin mixture) is well-cooked and aromatic, add it to the simmering dal. Stir everything together, ensuring the flavors are well combined. -
Serve:
Serve the Carrot and Capsicum Mix Dal hot with a side of poriyal, steamed rice, or just plain phulkas. This dal makes a complete meal, rich in protein and bursting with flavor, perfect for a satisfying lunch.
Tips for the Perfect Carrot and Capsicum Mix Dal:
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Tamarind Water: If you don’t have tamarind water, you can use fresh tamarind pulp. Soak a small piece of tamarind in warm water for 10 minutes, then squeeze out the juice.
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Adjusting Spices: You can modify the level of spice in this dish by adjusting the amount of green chili used in the tempering. For a milder flavor, reduce or omit the green chili.
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For a Creamier Dal: If you prefer a creamier consistency, you can mash the dal a little before adding the tempering, or even blend a portion of it with a hand blender.
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Add Other Vegetables: This recipe is quite versatile. Feel free to add other vegetables like peas, beans, or even spinach for added nutrition.
This Carrot and Capsicum Mix Dal is a fantastic addition to your repertoire of South Indian dishes. With its rich blend of flavors and textures, it makes a great high-protein meal that’s nourishing and satisfying. Try it today and bring a taste of southern India to your dining table!
