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.