Made using bell peppers and toor dhal, this bell pepper pachadi is a Chettinad dish that is commonly served with rice. Sure to get your taste buds going.
Saute onions 
Add bell peppers, tomatoes, sambar powder and salt 
Add tamarind extract and boil 
Add cooked dhal and mix 
Add curry leaves and cook 
Bell Pepper Pachadi
Made using bell peppers and toor dhal, this pachadi is a Chettinad dish that is commonly served with rice.
Servings: 6
Ingredients
- 1 bell pepper (chopped)
- 1 cup onion (chopped)
- 1 tomato (chopped)
- 1 tbsp sambar powder
- ¼ tsp turmeric powder
- 10 curry leaves
- 1 small marble sized tamarind (soaked in ¼ cup water)
- ½ cup toor dhal
- 3 tsp oil
- 1-1½ cup water
- salt to taste
For tempering:
- 1 tsp oil
- 1 tsp mustard seeds
- 2 red chilies
- ⅛ tsp asafoetida (also known as hing or perungayam)
Instructions
- Wash toor dhal and add it to a pressure cooker. Be careful not to overcook the dhal.
- Add water, turmeric powder, and oil to the pressure cooker. Cook for 1 whistle and set aside.
- Add oil to a pan. Once hot, add onions and saute for 1 minute.
- Next, add bell peppers and tomatoes. Saute for 1 minute.
- Then, add sambar powder, salt and tamarind extract. Cook for 5 minutes.
- Add cooked dhal and mix. Adjust consistency by adding water, if needed.
- Add curry leaves and boil for 3-4 minutes.
- In a small pan, add oil for tempering. Add mustard seeds, red chilies and asafoetida.
- Once the mustard seeds crackle, remove from heat and pour over pachadi.
- Serve hot with rice.
