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chickpea-bell-pepper-pachadi
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Chickpea Bell Pepper Pachadi

My mom used to make this dish a lot when I was a child, and it's always been my favorite ever since! This healthy Chettinad side dish has plenty of protein and a great crunch, making it the perfect pair to rice and roti.
Course: Curry, Side Dish
Cuisine: Indian
Servings: 6

Ingredients

  • 1 bell pepper (any color of your choice. I used red) (chopped)
  • ½ cup onion (chopped)
  • 1 tomato (chopped)
  • 1 cup chickpeas
  • ⅓ cup toor dhal
  • 4 green chilies (cut in half lengthwise) (adjust to taste)
  • 1 tbsp sambar powder
  • 1 small marble sized tamarind (soaked in ⅓ cup water)
  • 6-10 curry leaves
  • 1 tbsp cilantro (chopped)
  • 4 cups water
  • ¼ tsp turmeric powder
  • ½ tsp methi seeds
  • 2 tbsp oil (for pachadi)
  • 1 tsp oil (for cooking toor dhal)
  • salt to taste

For tempering:

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • ½ tsp urad dhal
  • 1 red chili (split in half)
  • ¼ tsp asafoetida (also known as hing or perungayam)

Instructions

  • Add chickpeas to a mixing bowl. Wash and soak in 2½ cups of water. Let the chickpeas soak for 6-8 hours.
  • Add toor dhal to a pressure cooker and wash thoroughly. Add 1 cup water, turmeric powder, and 1 tsp oil to the cooker. Pressure cook for 3-4 whistles. The toor dhal should be al dente. Set aside.
  • Next, add salt, as desired, and pressure cook the soaked chickpeas. Cook for 4-6 whistles. The chickpeas should be soft. Drain the excess water and set aside.
  • Add 2 tbsp oil to a pan. Once hot, add methi seeds.
  • Once methi seeds become darker in color, add curry leaves, chopped onions and green chilies. Saute for 30 seconds.
  • Then, add chopped bell peppers and tomatoes. Saute for 30 seconds.
  • Add sambar powder and mix well. Cook for 3-4 minutes.
  • Add the cooked chickpeas and ½ cup of water, if needed. Cook for 5 minutes.
  • Next, add tamarind extract and cook on medium flame for 5 minutes. Check for salt and spice and adjust as needed.
  • In a separate pan, add 1 tbsp of oil.
  • Once hot, add mustard seeds, urad dhal, red chilies and asafoetida. Once the mustard seeds start to crackle, remove the tempering from the flame.
  • Pour tempering over pachadi and garnish with cilantro.
  • Serve hot with rice or roti.