Capsicum Ginger Dal - Comfort Food Series
Capsicum ginger dal is full of taste, the slight spiciness of the capsicum, the sharpness of ginger and the earthiness of the moong dal! A perfect comfort food option!
Course Main Course, Main Dish
Cuisine Indian
- 1 cup moong dal
- 2 - 2 1/2 cups water depending on how thick you want your dal
- 2 capsicum medium sized (finely chopped)
- 2 " inchs ginger finely chopped
- 1/2 tsp chilli flakes
- 1 tsp oil
- 1 tsp mustard seeds
- handful curry leaves
- to taste salt
Wash the moong dal well till you the water running clean. Soak for about 30 minutes or so.
Add water, capsicum and ginger to the dal and keep for boiling in an open pan
Once it starts to boil, reduce the flame and cook till tender. This will take about 8-10 mins. You can use pressure cooker but I feel moong dal always becomes mush when you boil it in the pressure cooker but if you are confident, please go ahead and do it.
At this point, add the salt and the chilli flakes.
In a small pan, heat oil add mustard seeds and let them splutter, add curry leaves and fry for half a minute. Add this to the dal and boil further for 2 mins.
Serve hot with steamed rice or roti.
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