Directions
Dal Capsicum,A South Indian main course dish, probably what most of us would classify as a side dish. Ive not made this recipe as Ive only just found it and Im posting it for the 2005 Zaar World Tour. As far as possible, Ive posted the ingredients exactly as listed in the recipe on Zaar wouldn’t accept the ingredient ‘pigeon pea split (toor dal)’ so I’ve substituted ‘split peas’. If you can find ‘pigeon pea split (toor dal)’, use those to be more faithful to the original recipe. Brown or green lentils would probably also work well. Please mention what you did and how it worked in your review. Adjust the spiciness to suit your taste preferences. What Ive set out as step four mentions a kadai. Ive left this word in as Im sure that someone will be able to enlighten us! Id simply suggest using some sort of pan (preferably non-stick) at that point. My preparation and cooking times are guesstimates and do not include the soaking time referred to in step one. The Zaar Kitchen Dictionary suggests that garlic powder or onion powder can be used asa substitute for asafetida powder.,I Tried this recipe yesterday , It tasted very bad . It was not mentioned if I had to drain the water in which I soaked the split peas . I am not sure if I had done something wrong but the end result was sticky .,This is a very nice tasting dal recipe. Use 2 cups of water to soak the dal. Grind the dal, chili, hing (asafetida powder), about 1 tsp. salt, pressure cook it for one whistle then proceed with the recipe directions. By the way, A Kadai is a not-so-shallow not-so-deep frying pan, of fairly heavy grade. Very thin ones tend to burn the veggies and masalas before they can be fully cooked. It is similar to a chinese wok.
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