Bell Pepper Curry
Submitted by Anjie
A quick South Indian-style bell pepper curry with mustard seeds, cumin, turmeric, peanuts, and chickpea flour for a nutty golden crust. Ready in 15 minutes. Serve with dal and rice.
YIELD
1 servingsPREP
5 minCOOK
10 minREADY
15 minFifteen minutes. That’s all you need for this punchy South Indian dry curry.
Diced green bell peppers hit a hot pan with sputtering mustard seeds, toasted cumin, peanuts, and a pinch of asafoetida.
Turmeric and chili powder bring the color and heat, and a generous handful of chickpea flour (besan) gets stirred in at the end to coat everything in a nutty, golden crust.
It’s a classic sabzi-style side that belongs next to a bowl of hot dal and steamed rice.
Pro Tips
- Wait for the mustard seeds to pop before adding anything else. That sputtering sound means they’ve released their sharp, peppery flavor into the oil.
- Don’t skip the asafoetida. Just a pinch adds a savory, onion-like depth that rounds out the whole dish. It’s a staple in South Indian tempering for good reason.
- Stir the chickpea flour constantly once it hits the pan. It goes from raw to golden quickly, and burnt besan turns bitter fast.
Ingredients
Directions
Heat oil in a pan. Add mustard seeds when the oil is smoking.
Wait for the seeds to sputter.
Add cumin seeds, (optional) dals, peanuts, asafoetida.
Drop the peppers in. Add turmeric, chilli powder and salt.
Sauté until the peppers are slightly tender. Add the chickpea flour and mix well.
Sauté until the flour makes a nice golden brown crust.
Serve hot with dal and rice.
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