Chana Dal With Bell Pepper

Recipe by eatrealfood
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak chana dal in water for a few hours prior to use.
  • Heat oil and add mustard seeds, bay leaf, cinammon, ginger and garlic pastes, and cloves.
  • Add onions and let it heat till they turn translucent.
  • Add chopped tomato and curry leaves and then the chana dal, making sure to add enough water to cover the dal as it boils.
  • Cook on medium-high heat with a closed lid for 15-20min until the chana dal softens, while continuing to replenish the water now and again as it evaporates (make sure that you add boiling and not cold water).
  • As soon as chana begins to soften, add the sliced capsicum (or diced bottlegourd, if that is your preference).
  • Stir it in well with the chana and continue to cook until both the chana and capsicum (or bottlegourd), have softened sufficiently.
  • Garnish with cilantro.
  • Serve with rice or paratha.
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