My love for dals is no secret for the blog readers, I love them. They add such a comfort factor to the meal and when not in a mood to cook too much a dal rice or dal roti meal is one of the most comforting things ever. I grew up eating a variety of dals which we couldn’t remember the names of, we would always refer to dals with color and sizes so the channa would be big yellow walla, the toor dal would be sambhar walli dal, moong dal would be small yellow dal, urad would be white and the whole urad would be black dal. You get the gist. Inspite of making so many dals, one thing that mom never did was experimenting with the things that go into the dals, the tadka was more or less the same. As I grew up I started experimenting with dals more and more, I love adding a little flavour here and there to the dal which gives the dal a complete facelift.
Also what I have realized over time is that with dal, the simplest flavours work the best, flavours which blend well together but still don’t overpower the taste of the basic dal and the other stuff added to it. This capsicum ginger dal does exactly the same. Every spoonful is full of taste, the slight spiciness of the capsicum, the sharpness of ginger and the earthiness of the moongdal. I can safely claim that offlate this is one of the best dals I have tasted
Recipe – Capsicum Ginger Dal