RED BELL PEPPER DHAL

RED BELL PEPPER DHAL
I made this dhal just to use up one lonely red bell pepper, which had been lying in the fridge for more than week but this dhal tasted so good that I made the same dhal the very next week. These days I keep alternating between sambar and red bell pepper dhal. I have not added onions or tomatoes here. They can also be added along with the peppers.

INGREDIENTS:
1. Moong dhal or masoor dhal or toor dhal, ½ to 1 cup.
2. Re bell pepper, 1.
3. Green chilies, 2.
4. Garlic, 3 cloves.
5. Mustard seeds, 1 teaspoon.
6. Cumin seeds, 1 teaspoon.
7. Asafetida, 1 pinch.
8. Salt as per taste.
9. Vadakam ½ teaspoon, (optional).
10. Turmeric powder, ½ teaspoon.

PREPARATION:
Wash the dhal well. Dice the pepper into small pieces and slit the green chilies into 2. Crush the garlic coarsely. Take a pressure cooker or a pressure pan and put the washed dhal, chilies, crushed garlic, turmeric powder, salt as per taste along with 1-1/2 cups of water. Pressure cook for about 10-15 minutes for up to 3 whistles. Transfer the cooked dhal to a vessel when the pressure is released. Meanwhile heat a small pan with some oil. When the oil is hot enough, add the mustard seeds. When the mustard seeds start to splutter, add the cumin seeds, and vadakam, and let them fry for 30 seconds. Then add the diced peppers and sauté them for a few minutes until they turn soft. Add the cooked dhal along with a pinch of asafetida, mix everything well, and let it simmer for a few minutes until the desired consistency is reached. Garnish with curry leaves and cilantro and serve hot with idlis, dosas, rotis, or rice.