10 December 2012,00:49 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds are brown.
  • Add the onions and tomatoes. Cook till onions are translucent.
  • Add turmeric powder, tamarind paste, sāmbhar powder and 1 cup of water. Adjust seasoning with salt, cook covered over low heat for about 5 minutes.
  • Stir in the cooked dhal with 1 cup of warm water. Mix till well blended. Stir in the coriander leaves.
  • When the mixture comes to a boil, add bell peppers. Cover and cook over low heat about 3-5 minutes. Make sure not to overcook the bell peppers.


  • 150 grams coarsely chopped green bell peppers
  • 1 teaspoon turmeric powder
  • 60 grams finely chopped onions
  • 120 grams coarsely chopped tomato
  • 90 grams toor dhal, washed, soaked, drained and cooked to creamy consistency
  • ½ teaspoon tamarind paste
  • 1 tablespoon Sāmbhar powder
  • Salt, to taste
  • 30 grams chopped coriander leaves


  • ½ teaspoon fenugreek seeds
  • 1 teaspoon black mustard seeds
  • 2 tablespoon Cooking oil
  • ¼ teaspoon asafetida powder
  • 1 dried red chili
  • 1 teaspoon urad dhal

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