Tomato Capsicum Dal/ Lentils

          Dal/ Lentils is the main source of protein in a vegetarian diet, but eating the same old dal or sambar every single day can become a little boring. Adding a different vegetable or slightly tweaking the spices added can result in very different flavors, this Tomato Capsicum Dal is one such attempt. The capsicum, fenugreek, coconut and jaggery added makes this dal taste different from the usual and it goes well both with rice and rotis, give it a try, you might like it..

Need To Have

• Tuvar Dal/ Split Pigeon Peas - 1/4 cup
• Tomatoes - 2 medium, chopped
• Capsicum - 1, chopped
• Turmeric Powder - 1/4 teaspoon
• Red Chilly Powder - 1/2 teaspoon
• Coriander Powder - 2 teaspoons
• Grated Coconut - 1 tablespoon
• Jaggery - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Urad Dal/ Black Gram - 1 teaspoon
• Mustard Seeds - 1/4 teaspoon
• Fenugreek Seeds - 1/4 teaspoon
• Chopped Coriander - 1 tablespoon

Method

          Pressure cook the tuvar dal with water and turmeric powder, mash slightly and keep. Heat some oil, add the urad dal, mustard seeds, when it starts popping, add the fenugreek seeds and the asafoetida. Just as the fenugreek seeds start changing color, add the chopped capsicum pieces and saute for about 2 minutes. Then add the chopped tomatoes and mix for a minute.

          Add the chilly and coriander powders, coconut and jaggery, mix for another minute till the tomatoes turn mushy. Now add the cooked dal and about 2 cups of water, bring it to a boil and simmer for about 5 minutes. Finally, add the chopped coriander and switch off.

Note
You can also use a mixture of tuvar dal and chana dal/ split chickpeas.
Make small batches of coriander powder, it loses its flavor very fast.