 Ingredients: (to serve 4 persons)
Capsicum (Small Sized) - ½ kg
Toor Dal - 1 cup
Channa Dal - 1 cup
Oil - 100 ml.
Mustard Seeds - 1 ½ tsp.
Red Chillies - 12 nos.
Asafoetida - A small piece
Salt to taste.
Procedure
Clean the capsicums, remove the stalks and de-seed them well so that a hollow is formed inside. Mix both the dals together and soak them in sufficient water for about one hour. Later add chillies, asafoetida and salt to the soaked dals and coarsely grind them all together to a thick mixture. Drop the cleaned capsicums in boiling water and cook for about seven minutes. Let the capsicums cool. Next stuff the capsicums with the dal mixture. Take care while stuffing, so that they do not get broken. Take a broad flat-bottomed kadai and heat some oil in that. Splutter the mustard seeds in the oil and add the stuffed capsicum one by one. Cover the pan and let the ingredients get cooked in a slow flame. Sprinkle some water whenever necessary and keep moving the capsicums slowly, so that they do not turn black at the bottom. Keep cooking them for about 20-25 minutes. Serve it hot with rice and ghee.
Variation: Instead of the dal mixture, pressure cook 300 gms. of potatoes, remove the skin and smash them well. Add salt and chilli powder and this mixture can also be stuffed inside the
capsicums to give a different taste.
Sujatha Pradeep
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