This capsicum urad dal kootu is a hearty and nutritious dish that 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, while a touch of sambar powder adds a South Indian flair. Lightly spiced and wholesome, this dish pairs wonderfully with steamed rice, chapati, or as a flavorful side to a larger meal. Easy to prepare and packed with nutrients, it’s a comforting addition to any menu.
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.