Ariso Recipes
Carrot and Capsicum Dal Curry
Last update date: February 24, 2012
Immerse yourself in the gourmet experience of Carrot and Capsicum Dal Curry. This dish is a delectable fusion that whispers tales of tradition and innovation, featuring Split Pigeon Pea, Carrot, orange (Dacus carota). Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.40 minutes.
South Indian
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To prepare carrot and capsicum dal curry, start by washing the arhar dal thoroughly and then add it to a pressure cooker along with chopped carrots, capsicum, tomatoes, grated ginger, turmeric powder, and salt.
2
Add enough water to cover the dal and vegetables, and then pressure cook until you hear 5 whistles. turn off the heat and allow the pressure to release naturally.
3
In a separate small pan, heat sunflower oil. add mustard seeds and cumin seeds and let them splutter. then add curry leaves, asafoetida, and sliced green chilies. cook until the curry leaves become crispy and the green chilies are softened.
4
Open the pressure cooker and place it back on the stove. add tamarind water to the dal mixture and mix well. adjust the salt if needed.
5
Pour the tempering over the dal curry and mix everything together.
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