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Jan 24, 2008

Masoor Dal (Red Lentils) with Multi-colored Peppers

The peppers are excellent sources of vitamin C and vitamin A. They also contain vitamin B6 and folic acid. Bell peppers are low in calories, have no fat and are sodium-free and cholesterol-free.

Apart from a high level of proteins, lentils also contain dietary fiber, vitamin B1, and minerals.


  • 1 cup Masoor Dal
  • 1 Green Bell Pepper
  • 1 Red bell pepper
  • 1 Orange bell pepper
  • 1 Yellow bell pepper
  • 2 Tomatoes
  • 2 or 3 Green Chilies or according to taste
  • A pinch of Turmeric
  • A pinch of Asafetida
  • Salt to taste
  • Some Coriander leaves for garnishing

For Seasoning:

  • ½ tsp Mustard Seeds
  • ½ tsp Cumin Seeds


Wash the Masoor Dal well and then pressure-cook until cooked. It can also be cooked on a stovetop with plenty of water, after soaking the dal for at least 30 minutes.

Cut all the peppers and the tomatoes into medium pieces. In a separate pan or bowl heat little oil and then add the mustard and the cumin seeds. When the mustard seeds begin to splutter, add the peppers and tomatoes along with the asafetida, turmeric and cook them by adding some water.

When they become little soft add the cooked dal and salt. Let it cook on the medium flame for some time. The dal shouldn’t be too thick or too thin. Finally add Cilantro just before switching the flame off. Serve hot with rice or chapathis.


Anonymous said... [Reply]

looks deliciously colourful. gotta try this. Is this an andhra curry?

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Thanks for dropping by! Your comments and suggestions are most welcome. Hope to see you again! -Uma

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