Рецепт Broccoli – Capsicum Pappu (Dal)

by Uma

We love a variety of dal dishes. I think all Andhrites are

very fond of dal dishes. Every day we make sure we have any dal item or sambar

item to eat with rice.

As my kids also enjoy the taste of these dal dishes, I add

different kinds of vegetables to this to make it healthier. I sometimes sneak

in the vegetables like Broccoli and Celery into these dal dishes and the kids

don’t even realize it and eat happily.

Here is one such dish where I added both broccoli and green

bell pepper which made the pappu so tasty and healthy too. I prepared this dish

during Ugadi and totally forgot to post it. As I was looking at 'to be posted

recipes', I found this and thought of posting today.

Here is the recipe:

Ingredients:

• 1 cup Pigeon Peas (Kandi Pappu, Toor Dal)
• ½ cup Broccoli Florets
• ½ cup Capsicum/Green Bell Pepper, chopped
• 1 Tomato, chopped
• ½ tsp Red Chili Powder or 2 Green Chilies
• A half of Lemon (Optional)
• A pinch of Turmeric Powder
• Salt as needed
• For Seasoning/Tempering:
• 1 tsp Oil
• ½ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• A pinch of Asafetida (Inguva, Hing)
• Few Cilantro leaves

Preparation:

Check dal for impurities and wash well.

Combine dal and

vegetables (broccoli, bell pepper and tomato) in a bowl, add a pinch of

turmeric, cover and pressure cook until done (for 3 or 4 whistles).

Heat oil in a pan and add mustard seeds. When they pop, add

cumin seeds and sauté well.

Then add the cooked dal and mix well. Add salt and asafetida

and mix well again.

Keep the dal on low flame until small bubbles appear on top.

Stir well and turn off the flame.

Squeeze in a half lemon, if desired. This is purely

optional.

Transfer the cooked dal to a serving bowl and garnish with

finely chopped cilantro.

This delicious dal goes well with rice as well as chapathis.

Yummy.