Masoor Dal Tadka & Stuffed Capsicum

Steps

1. Pressure cook potatoes for upto 4 whistles
2. Once it is cooled down, peel off the skin.
3. Mash the potatoes and keep them aside
4. Heat 1/2 tbsp oil in a non-stick pan
5. Add chopped onions & ginger+garlic pieces
6. Saute for a minute and then add finely chopped tomato
7. Keep on sauteing for 2 minutes. Once the onions & tomatoes become translucent, add the mashed potatoes
8. Later add the dry masala powders one by one .Mix everything well
9. Adjust salt and finally add frozen peas
   Let the potato filling cook for 5 minutes in low flame and then remove the filling from pan

Baking

1. Remove the stem and dessed capsicum.
2. Use a knife and mildly turn it around inside the capsicum
3. This will help to remove seeds quickle and you will get a hollow capsicum. Apply oil outside the capsicum and fill each capsicum with potato mixture.
4. Preheat your oven at 180c / Gas Mark 5
5. I used a baking tray to speed the baking process. Grease the tray with little oil
6. Place the capsicum in horizontal position and keep turning the sides until they are completely charred and shrinked in size
7. For each side to get baked it took around 4-5 minutes
8. During this process, ensure the filling doesnt come out
9. Keep an eye on the whole process since depending on the oven and temperatures, time might vary
10. Once the sides are charred, sprinkle cheese on capsicum, place them in vertical position, turned on “Grill/Broil” mode
11. Bake for two minutes until the cheese melts completely
12. Serve this stuffed capsicum hot along with Roti or Rice
    

    

Steps

1. Pressure cook masoordal with a pinch of turmeric for upto 4 whistles
2. Chop the vegetables finely
3. Heat a tsp of oil in a non-stick pan, add the chopped veggies and saute for 2 minutes
4. Add turmeric, chilli powder and coriander powder. Continue sauteing for another 3-4 minutes
5. Later add 1/4 cup of water, salt and let them get cooked
6. Once the vegetables are cooked, add pressure cooked daal, adjust salt, let the whole mixture boil for upto 10 minutes in a low flame
7. Before serving, add tadka(tempering) to daal
8. Heat ghee in tadka pan
   Add mustard seeds,jeera seeds & onion seeds. Let them splutter
9. Later add red chillies, curry leaves,hing
10. Sprinkle this tadka on top of daal before
11. I served this daal with rice, stuffed capsicum & lemon pickle