Capsicum Urad Dal kootu is a hearty and nutritious dish. It combines the earthy flavors of lentils with the vibrant taste of capsicum. The creamy texture of cooked urad and moong dals perfectly complements the tender, spiced capsicum. A touch of sambar powder adds a South Indian flair. This dish is lightly spiced and wholesome. It pairs wonderfully with steamed rice or chapati. It also serves as a flavorful side to a larger meal. Easy to prepare and packed with nutrients, it’s a comforting addition to any menu.
How to make Capsicum Urad Dal Kootu
This nutritious dish made by combining capsicum (bell pepper) with urad dal and moong dal. To prepare, start by washing and chopping the capsicum into small pieces. Dry roast urad dal until light brown. Then, pressure cook it with water for 5 to 6 whistles. Cook moong dal with turmeric until soft. In a kadai, heat oil and add mustard seeds and asafoetida, followed by sautéing onions and curry leaves. Then, add the capsicum, sambar powder, turmeric, and salt, cooking until the capsicum softens. Finally, mix in the mashed dals with the capsicum mixture, letting it boil briefly before serving. This dish is a perfect blend of flavors and textures, making it a wholesome addition to any meal.
Capsicum Urad Dal Kootu
Capsicum Urad Dal Kootu
5
servings10
minutes20
minutesDiscover a flavorful and nutritious combination with this Capsicum Urad Dal Kootu recipe. Perfectly spiced, creamy, and easy to make!
Ingredients
Capsicum – 1
Urad dal – 1/2 cup
Moong Dal (Payatham Paruppu) – 1/4 cup
Sambar Podi – 1 teaspoon
Turmeric Powder – 2 pinches
Oil – 2 teaspoons
Mustard – 1/2 teaspoon
Asafoetida Powder – 2 pinches
Chopped onion – 1 tablespoon
Curry leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Wash the capsicum and chop it into small pieces.
- Dry roast the urad dal until it turns light brown. Add two cups of water and pressure cook for 5 to 6 whistles. Cook the moong dal with a pinch of turmeric powder until it’s soft.
- Heat oil in a kadai; when hot, add mustard and asafoetida. Once the mustard begins to sputter, add the chopped onions and sauté briefly.
- Then, add curry leaves and capsicum pieces, frying them for a bit. Stir in sambar powder, turmeric powder, and salt. Add a splash of water and cook until the capsicum softens.
- Combine the mashed dals (both urad and moong dal) with the capsicum mixture. Stir thoroughly and let it boil for a few minutes before removing from heat.