Monday, 1 August 2011

Channa dal with capsicum and mushroom

Channa dal with capsicum and mushroom( serves 4)
Channa Dal with Capsicum

Channa Dal with Capsicum

Channa dal (kadalaparuppu) - 1 cup ( approx 100gms)
Ghee- ½ tsp
Turmeric powder- ½ tsp
Salt - to taste
Cloves -3-4
Bay leaf -2

For tadka

Oil -1.5 tbsp
Jeera - 1 teaspoon
Onion    (finely chopped)- 1 big
Tomato (finely chopped)- 1 medium       
Capsicum (finely chopped)    - 2-3
Mushrooms-optional (finely chopped)- 10-12           
Ginger- garlic paste- 1 tsp
Dhaniya powder -2tsp
Chilli powder - to taste
Garam masala (Everest) -one pinch
Coriander leaves (finely chopped)    - for garnish

Pressure cook Channa dal (kadalaparuppu), Ghee, Turmeric powder, Salt, Cloves and Bay leaf with 1 and ½ cups water for one whistle and then keep it on low for eight minutes.                       

Set aside and prepare the  tadka by heating the oil  crackle jeera, add  onion and fry till soft and add tomatoes and cook till soft . Now add the ginger garlic paste, Dhaniya powder and chilli powder. Cook for 1-2 minutes and then add the capsicum and mushroom and lightly sauté for 3-4 minutes till soft. Add the garam masala and add this mixture to the cooked dal and let it boil once till it all blends.   

Note: Please note that the picture of the dal does not have mushrooms as I am allergic to it.

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