Chana Dal with Bell Pepper

Name: Chana Dal with Bell Pepper
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 250 g channa dal; 2 tbsp cooking oil; 1 large red bell pepper; 1 large tomatoes; 0.5 onion; 1 tsp turmeric; 1 tsp garam masala; 0.5 tsp chili powder; 0.5 tsp coriander powder; 0.75 tsp mustard seeds; 2 dried red chilies; 1 bay leaf; 1 cinnamon stick; 3 curry leaves; coriander; parsley; 0.25 tsp ginger paste; 0.25 tsp garlic paste

Lentils, red bell pepper and tomatoes come together in this Pakistani dal, fragrant with turmeric and garam masala and simmered on the stove. It's finished with cilantro.

50 min · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 30 min · 50 min total
Difficulty: medium

1
Soak chana dal in water for a few hours prior to use. Heat oil and add mustard seeds, bay leaf, cinammon, ginger and garlic pastes, and cloves.
2
Add onions and let it heat till they turn translucent. Add chopped tomato and curry leaves and then the chana dal, making sure to add enough water to cover the dal as it boils.
3
Cook on medium-high heat with a closed lid for 15-20min until the chana dal softens, while continuing to replenish the water now and again as it evaporates (make sure that you add boiling and not cold water).
20 min
4
As soon as chana begins to soften, add the sliced capsicum (or diced bottlegourd, if that is your preference).
5
Stir it in well with the chana and continue to cook until both the chana and capsicum (or bottlegourd), have softened sufficiently.
6
Garnish with cilantro. Serve with rice or paratha.