- 1 cup masoor dal, washed
- 2 tablespoons vegetable oil
- 1 large green bell pepper, stemmed, seeded and finely chopped
- 2 - 4 fresh, green chilies, stems removed and thinly sliced
- 1 medium tomato, cored and cut into 1/2 inch pieces
- salt, to taste
- 1/2 teaspoon turmeric
- handful cilantro leaves, chopped
Put washed dal along with 3 cups water in medium saucepan and bring to a boil, uncovered, over medium heat. Skim off and discard any foam that forms on the surface. Reduce heat to medium-low, cover pan, and simmer, stirring occasionally, until the dal is tender.
While dal is cooking, heat oil in medium skillet over medium heat and add bell pepper and chilies and fry until bell pepper begins to brown , about 10 - 12 minutes. Stir in the tomato, salt and turmeric and scrape the bottom of skillet to deglaze it. Pour in 2 cups water and cook, uncovered, stirring occasionally, until the tomato is softened and turnes slightly pulpy, 5 - 8 minutes.
Once the dal is tender, poor the bell pepper sauce into the pan. Raise the heat to medium and continue to simmer the dal, uncovered, stirring occasionally until the flavors mingle and the sauce thickens slightly, 5 - 8 minutes.
Stir in cilantro and serve!
I followed the previous tried recipe for Bhel Puri I found here but instead of peanuts I used cashews and walnuts, I added cucumber, grated carrots, and a few other things that I forgot because I didn't write it down, grrrr... but the point is, this stuff is awesome simple or "supreme!"
~"Having been poor is no shame, but being ashamed of it, is!" - Benjamin Franklin~