Capsicum Kadalai Paruppu Kootu
South Indian stew with green bell pepper, bengal gram and ground coconut
Ingredients
- 1 large green capsicum cut into small cubes
- ¼ cup kadalai paruppu / chana dal
- Pinch of turmeric powder
- 1 tsp oil
- Salt to taste
To grind
- ⅓ cup grated coconut
- 1-2 dry red chillies
- ½ tsp cumin seeds / jeera
To temper
- 1 tsp oil
- 1 tsp mustard seeds
- 1 dry red chilly
- Few curry leaves
Instructions
- Wash the dal well and add turmeric powder and water just enough to immerse it. Pressure cook for 2 whistles or until its soft.
- Grind the coconut, red chillies and jeera to a smooth and thick paste by adding little water.
- In a kadai, add 1 tsp oil and add the capsicum. Fry the capsicum for 2 minutes, then add ¼ cup water and cook till its soft.
- Add the ground paste and bring to to boil. Boil for 2-3 minutes, then add the cooked dal, salt, little water and mix well.
- Simmer for 3-4 minutes. In a pan, heat oil and add mustard seeds. When it crackles, add red chilly and curry leaves. Pour over the kootu.
Notes
- You can also cook the paruppu / dal in open pan. Soak for atleast 1 hour and add enough water. Once it ¾th done, add the capsicum.
- The paruppu / dal should not be mushy, it should retain shape and cooked just soft.