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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the toor dal (or split peas) and chana dal in two cups of water for half an hour. Wash, halve, deseed and finely chop the capsicums. Wash and pat dry the curry leaves. | 2. Remove the stems from the whole red chillies. Grind the soaked dals (or dal and split peas) along with the whole red chillies, asafoetida and add a little salt. | 3. In a pan heat two tablespoons of oil, add the chopped capsicum and sauté until the capsicum has softened. Set aside. | 4. In a kadai heat the remaining four tablespoons of oil, add the mustard seeds and curry leaves. | 5. Once they begin to crackle, add the ground dals (or dal and split peas) and stir. Cook until the liquid has evaporated and the dals (or dal and split peas) have turned golden brown. | 6. Add the sautéed capsicum, mix well and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asafoetida powder	1	pinch		-	-	-	-
bengal dal	2	tablespoons		-	-	-	-
red capsicum	2 -3			-	-	-	-
curry leaf	4 -5			-	-	-	-
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
oil	6	tablespoons		672.768	0.0	0.215	76.4006
pea	1/2	cup	split	20.58	3.6995	1.3719999999999999	0.098
red chilies	3 -4			-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.