Mung dhal and pepper curry

This is one of the quick comfort foods I make. Goes great with flat breads and steamy rice with a dollop of ghee, yum! You may substitute the peppers with chayote squash (seeme badnekai) or potatoes. It tastes spicy with the peppers though. It is a great source of fiber and protein, give it a shot.

What you need: Serves 4
1 cup moong dal/hesar bele / split mung beans
1 cup colored pepper julienne / capsicum
1/2 cup tomatoes finely chopped
2 tsp fresh/dry coconut
½ tsp grated fresh ginger
1/2 tsp red chili powder
1/4 tsp dhanya/coriander powder
pinch of turmeric
pinch of sugar
Salt to taste
2 tsp oil
A sprig of curry leaves
¼ tsp mustard seeds
Pinch of hing/asafoetida

Soak the dhal in ample water for 15 minutes. Cook it until soft. Set aside.

In a saucepan, add oil and heat it on medium-high. When it shimmers, add the curry leaves and mustard. When the splattering subsides, add in the grated ginger and colored peppers. 

Roast for a minute, add in the tomatoes and cook until soft. 

Add all the powders and let it boil for a few minutes. 

Toss in the dhal and cook covered on low heat for about 5-7 minutes until the curry starts to bubble and give out a sweet aroma of roasted peppers and beans. Sprinkle a little hing and serve hot with rice or chapathis. Enjoy!