Carrot and Capsicum Mix Dal Recipe
Dal is an essential and versatile part of most Indian meals, with a wide array of variations. The humble toor dal (also known as arhar dal) is the base of many recipes, often pressure-cooked and then combined with tempered spices. To make this dal more nutritious and vibrant, we’ve added colorful vegetables like carrots, bell peppers (capsicum), and tomatoes. This extra infusion of vegetables enhances both the texture and flavor of the dish, making it a hearty and comforting meal.
This Carrot and Capsicum Mix Dal recipe is a nourishing, Ayurvedic-inspired dish that excludes onions and garlic. The mix of dal and vegetables provides a wholesome balance of protein and vitamins. When served with steamed rice or poriyal (a South Indian vegetable dish), this dal makes for a complete, satisfying lunch.
Cuisine: South Indian
Course: Lunch
Diet: High-Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Carrot (Gajjar), cut into medium pieces | 1 (medium-sized) |
| Red, Yellow, and Green Bell Peppers (Capsicum), cut into medium pieces | 1 (of each color) |
| Tomato, chopped | 1 |
| Ginger, chopped | 1 inch |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Tamarind Water | 1 cup |
| Salt | To taste |
| For Tempering: | |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Curry leaves | 1 sprig |
| Tomato, chopped | 1 |
| Green Chilli, chopped | 1 |
Preparation Time
- 10 minutes
Cooking Time
- 30 minutes
Instructions
-
Pressure Cook the Dal:
- In a pressure cooker, add the toor dal, carrot, capsicum, tomatoes, turmeric powder, salt, and water. Pressure cook for about 5 whistles, or until the dal is soft and the vegetables are tender.
- After cooking, set the pressure cooker aside and allow the pressure to release naturally.
-
Prepare the Tempering:
- In a small skillet, heat a little oil. Add mustard seeds and cumin seeds, allowing them to splutter for a few seconds.
- Add curry leaves and a pinch of asafoetida (hing), sautéing until the ingredients crackle and release their aromas.
- Add the chopped tomatoes and green chilli, sautéing until the tomatoes soften and blend into the tempering.
-
Combine the Tempering with Dal:
- While the tempering is sautéing, return the pressure-cooked dal to heat and allow it to come to a gentle boil.
- Stir in the tamarind water and mix well. Adjust the salt according to your taste preferences.
- Once the tempering is ready, pour it into the boiling dal, stirring thoroughly to incorporate all the flavors.
-
Serving:
- Serve the Carrot and Capsicum Mix Dal hot, paired with poriyal, steamed rice, or plain phulka (Indian flatbread) for a wholesome and fulfilling meal.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 150-200 kcal (approx.) |
| Protein | 8-10g |
| Carbohydrates | 30g |
| Fiber | 6g |
| Fat | 3-4g |
| Sodium | Depends on salt added |
This Carrot and Capsicum Mix Dal is packed with plant-based protein, fiber, and essential vitamins, making it an excellent choice for a healthy, high-protein vegetarian meal. The tamarind adds a subtle tanginess that enhances the overall flavor profile, while the combination of vegetables provides both a texture and color contrast that makes the dish as pleasing to the eye as it is to the palate.
Try this Ayurvedic-inspired dal recipe today, and enjoy a nutritious and comforting South Indian meal!
