Green Capsicum commonly known as Shimla Mirchi is one of the easily available variety of capsicum in Indian vegetable market. Bright color of capsicum signifies the best nutrients along with vitamin A and C. Green capsicum has fresh raw flavour as it is the least mature type of capsicum among the orange and red. Red Capsicum is fully matured or you can say ripened form of green capsicum. Orange/yellow capsicum comes in between green and red capsicums. Two powerful antioxidents carotenoids and beta-carotene work together to neutralize free radicals, which can travel through the body causing huge amounts of damage to cells. When this gorgeous green capsicum gets mixed with mild flavoured chana dal/split chickpeas, the result is luscious.
A hot bowl of steamed white rice, along with chaaru and this capsicum chana dal curry makes a simple, comfort and filling meal. This curry is going to participate in MLLA – Twelfth Helping hosted by Apu ofAnnarasa, event by Susan of The Well-Seasoned Cook, JFI-Chilli hosted by Vysh’s Cardamom, JFI is by Indira of Mahanandi and also to AFAM – Bell Peppers hosted by Priya of Priya’s Easy And Tasty Recipes. AFAM event by Mashewari of Beyond The Usual.
Capsicum Chana Dal Curry
- 1 Capsicum, deseeded and chopped into 2” pieces
- 1/2 cup Chana dal, washed and soaked for 1/2 hour
- 1 Onion, peeled and sliced
- 1 Green chilli, slit length-wise, deseeded
- 1 tbsp Red chilli powder
- 1/4 tbsp Turmeric powder
- 2-3 tbsp dry Coconut powder
- 2-3 springs fresh Coriander leaves, chopped
- Pressure cook chana dal with a drop of oil until it is tender (it should not become mushy) and set aside.
- Heat oil in a heavy bottom cooking vessel/kadai. To this add sliced onions and cook till they are transuculent.
- Now add chopped capsicum, green chilli, red chilli powder, turmeric powder and salt.
- When capsicum pieces turn soft add pressure cooked chana dal and mix well.
- Now add dry coconut powder with little water and cook till the raw smell of coconut go away.
- Garnish with chopped coriander leaves and serve hot with hot rice and chaaru.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.