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PrintKUDAMILAGAI PACHADI
Serves :
4
Preparation Time :
Cooking Time :
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 mustard seeds splutter and the dhal turns golden.
- Add the onions and tomatoes and fry till the onions are soft. Add all the remaining ingredients and stir for a few minutes with a cup of water.
- Cover and cook over medium heat, till the bell peppers are tender.
INGREDIENTS
- 350 grams chopped green bell peppers
- 150 grams chopped tomatoes
- 30 grams moong dhal, rinsed, soaked, drained and cooked
- 2 tablespoon tamarind juice
- ¼ teaspoon turmeric powder
- 50 grams finely chopped onions
- ½ teaspoon cumin powder
- Red chili powder, to taste
- Salt, to taste
Tempering
- 1 teaspoon black mustard seeds
- 2 tablespoon Cooking oil
- 1 dried red chili
- Few curry leaves
- 1 teaspoon urad dhal
- ¼ teaspoon asafetida powder
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dhal
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