Capsicum Chana Dal

Capsicum Chana Dal Recipe from Pakistan - Ingredients and Steps

Region / culture: Pakistan | Preparation time: few hours | Cooking time: 20-25 minutes | Servings: 6

Introduction

Capsicum Chana Dal is a delicious and nutritious Indian dish that combines the earthy flavors of chana dal (split chickpeas) with the vibrant sweetness of red capsicum (bell pepper). This hearty and comforting dish is perfect for a satisfying meal any day of the week.

History

Chana dal has been a staple in Indian cuisine for centuries, known for its high protein and fiber content. The addition of capsicum to this traditional dish adds a unique twist, creating a flavorful and colorful dish that is sure to please your taste buds.

Ingredients

250 g of channa dal (gram dal)
2 tbsp of cooking oil
1 large red capsicum
1 large tomato
0.5 onion
1 tsp of turmeric
1 tsp of garam masala
0.5 tsp of chili powder
0.5 tsp of coriander powder
0.75 tsp of mustard seeds
2-3 dried red chilies
1 bay leaf
2 cloves
1 cinnamon stick
3-5 curry leaves
coriander (optional)
parsley (optional)
0.25 tsp of ginger paste
0.25 tsp of garlic paste
6 servings Change size or US/metric

How to prepare

Soak chana dal in water for a few hours before using.
Heat oil and add mustard seeds, bay leaf, cinnamon, ginger and garlic pastes, and cloves.
Add onions and cook until they turn translucent.
Add chopped tomato and curry leaves, then add the chana dal, ensuring it is covered with enough water as it boils.
Cook on medium-high heat with a closed lid for 15-20 minutes until the chana dal softens, while periodically adding boiling water to replenish as it evaporates.
Once the chana begins to soften, add sliced capsicum (or diced bottlegourd, if preferred).
Stir well and continue cooking until both the chana and capsicum (or bottlegourd) have sufficiently softened.
Garnish with cilantro.
Serve with rice or paratha.

Variations

Substitute red capsicum with green or yellow capsicum for a different flavor profile.
Add diced potatoes or carrots for added texture and flavor.
For a spicier version, increase the amount of chili powder or add fresh green chilies.

Cooking Tips & Tricks

Soaking the chana dal before cooking helps to soften it and reduce cooking time.

- Adding boiling water periodically while cooking ensures that the dal remains covered and cooks evenly.

- Garnishing with fresh cilantro adds a burst of freshness to the dish.

Serving Suggestions

Capsicum Chana Dal is best served hot with steamed rice or freshly made parathas. It can also be enjoyed with roti or naan bread.

Cooking Techniques

Cooking the chana dal with a closed lid helps to retain moisture and cook the dal evenly.

- Stirring occasionally while cooking ensures that the dal does not stick to the bottom of the pan.

Ingredient Substitutions

Use canned chickpeas as a substitute for chana dal if you are short on time.

- Substitute fresh tomatoes with canned diced tomatoes for convenience.

Make Ahead Tips

Capsicum Chana Dal can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Presentation Ideas

Garnish Capsicum Chana Dal with a sprinkle of fresh cilantro or parsley for a pop of color. Serve in a decorative bowl for an elegant presentation.

Pairing Recommendations

Capsicum Chana Dal pairs well with a side of cucumber raita, mango chutney, or pickled onions. Serve with a refreshing glass of lassi or masala chai.

Storage and Reheating Instructions

Store any leftover Capsicum Chana Dal in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Capsicum Chana Dal contains approximately 250 calories.

Carbohydrates

Each serving of Capsicum Chana Dal contains approximately 30 grams of carbohydrates.

Fats

Each serving of Capsicum Chana Dal contains approximately 8 grams of fats.

Proteins

Each serving of Capsicum Chana Dal contains approximately 12 grams of proteins.

Vitamins and minerals

Capsicum Chana Dal is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and potassium.

Alergens

Capsicum Chana Dal is gluten-free and vegan, making it suitable for those with gluten sensitivities or following a plant-based diet.

Summary

Capsicum Chana Dal is a nutritious and balanced dish that provides a good source of carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

Capsicum Chana Dal is a flavorful and nutritious dish that is easy to prepare and perfect for a satisfying meal. With the combination of chana dal and red capsicum, this dish is sure to become a favorite in your recipe repertoire. Enjoy the rich flavors and wholesome goodness of Capsicum Chana Dal with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was a sunny afternoon in the bustling market of Mumbai, and I was browsing through the colorful array of spices and vegetables. As I passed by a small stall, a fragrant aroma caught my attention. I glanced over and saw a kind old lady stirring a pot of steaming Capsicum Chana Dal.

Intrigued by the delicious smell wafting through the air, I couldn't resist asking the lady for the recipe. With a warm smile, she invited me to watch as she prepared the dish. As she showed me the ingredients and the cooking process, I was captivated by her skill and passion for cooking.

The lady explained that Capsicum Chana Dal was a traditional Indian dish that she had learned from her own grandmother. She shared with me the secret to making the perfect blend of flavors – the right balance of spices, the correct cooking time, and the importance of using fresh ingredients.

As I watched her cook, I could see the love and dedication she put into each step. It was a labor of love, a way of preserving the culinary heritage passed down through generations. I was inspired by her story and her commitment to keeping the tradition alive.

After she finished cooking, the lady generously gave me a taste of the Capsicum Chana Dal. The flavors exploded in my mouth – the creamy texture of the chana dal, the sweetness of the capsicum, and the aromatic blend of spices. It was a taste sensation like no other, and I knew that I had to learn how to make it myself.

I thanked the lady profusely for sharing her recipe with me and promised to carry on the tradition in my own kitchen. From that day on, Capsicum Chana Dal became a regular feature on my dining table, much to the delight of my family and friends.

Over the years, I have refined the recipe and made it my own. I have experimented with different spices, adjusted the cooking time, and added my own twist to the dish. But the essence of the recipe remains the same – a tribute to the rich culinary heritage of our ancestors.

I have shared the recipe with many people, passing on the tradition and keeping the legacy alive. Each time I cook Capsicum Chana Dal, I am transported back to that sunny afternoon in the bustling market of Mumbai, watching the kind old lady stir the pot with love and passion.

As I sit down to enjoy a steaming bowl of Capsicum Chana Dal with my family, I am grateful for the culinary journey that has brought me here. The recipe is not just a dish on the table – it is a connection to the past, a celebration of culture and tradition.

And so, I continue to cook Capsicum Chana Dal with joy and gratitude, honoring the memory of the kind old lady who first introduced me to this delectable dish. In every bite, I taste the flavors of love, tradition, and heritage – a reminder of the rich tapestry of flavors that make up our culinary legacy.