Bell Pepper Curry
Yield
1 servingsPrep
5 minCook
10 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3-4 | each |
green bell peppers
diced |
|
| 3-4 | tablespoons |
chickpea (garbanzo) flour
|
* |
| 1-2 | tablespoons |
peanut oil
|
|
| 1 | pinch |
turmeric
|
*
|
| 1-2 | teaspoons |
chili powder
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | tablespoon |
cumin seeds
|
|
| ½ | teaspoon |
mustard seeds
|
|
| 1 | x |
peanuts
chana dal, urad dal, optional |
*
|
| 1pinch |
asafetida
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
green bell peppers
diced |
|
||
|
chickpea (garbanzo) flour
|
* | ||
|
peanut oil
|
|
||
| 1 | pinch |
turmeric
|
*
|
|
chili powder
|
|
||
| 1 | x |
salt
to taste |
*
|
| 15 | ml |
cumin seeds
|
|
| 2.5 | ml |
mustard seeds
|
|
| 1 | x |
peanuts
chana dal, urad dal, optional |
*
|
|
asafetida
|
*
|
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.
