Carrot and Capsicum Mix Dal Recipe

Carrot and Capsicum Mix Dal Recipe is a basic ingredient for most the Indian meals. Dal can come in various forms, the most basic dal recipes is just with toor dal that is pressure cooked and then mixed with some tempered spices. In order to elevate the nutrient content we have decided to add some extra vegetables into this dal. The chunks of tomatoes will also add in an extra flavor and texture to the dish. This dal will form a delicious comforting dish that when served along with some poriyal and hot steamed rice will make a wholehearted meal. We have also made the dal with no onion and no garlic option and keeping it Ayurvedic. Course : Lunch Ingridients : 1 cup Arhar dal (Split Toor Dal) 1 Carrot (Gajjar) , cut into medium 1 Red Yellow and Green Bell Peppers (Capsicum) , cut into medium 1 Tomato , chopped 1 inch Ginger , chopped 1/2 teaspoon Turmeric powder (Haldi) 1 cup Tamarind Water Salt , to taste To temper 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Cumin seeds (Jeera) 1 pinch Asafoetida (hing) 1 sprig Curry leaves 1 Tomato , chopped 1 Green Chilli , chopped  Instructions To begin making the Carrot and Capsicum Mix Dal Recipe, pressure cook the toor dal, vegetables, tomatoes with turmeric powder, salt and water to about 5 whistle.Switch off the heat once that is done, keep it aside to let the pressure release naturally.Heat a small skillet with oil, add mustard seeds, cumin seeds and allow it splutter for few seconds.Later add curry leaves, hing and saute till they crackle. You can add chopped tomatoes and green chilli as well and saute till the tomatoes soften.In the meanwhile, keep the pressure cook back on the heat and allow the dal to boil, add tamarind water and mix well.Check for salt and once the tempering is sautéed well you can add it into the dal and mix.Serve the Carrot and Capsicum Mix Dal Recipe, along with poriyal steamed rice or just plain phulka to complete your meal.