Capsicum Sambar is one of the many variations of the Sambar Recipe.
It is also a flavorful and colorful Sambar.
Pigeon Pea Lentil (Tur Dal) – ½ cup
Oil – 1 tbsp
Mustard (Rai) – ¾ tsp
Black Gram Lentil (Urad Dal) – 1 tsp
Onion – 1 (finely chopped)
Green Chill – 2 (chopped into 2)
Curry Leaves – 1 strand
Asafoetida (Hing) – ¼ tsp
Tomato Chopped – 1
Cut pieces of Capsicum (Red, Green, Yellow) – 1 cup
Tamarind (Imli) – Goose Berry Size
Sambar Powder – 1 tbsp
Chilli Powder – ¾ tsp
Roasted Cumin Seed (Jeera) Powder– ½ tsp
Turmeric (Haldi) Powder- ¼ tsp
Salt to taste
Cilantro (Dhania Leaves) – 1 tbsp (chopped)
Pressure cook the Tur Dal with 1 ½ cup of water and Haldi for 4 to 5 whistle till the Dal becomes soft. Mash it a little with a ladle.
Soak tamarind in a cup of water and squeeze the extract.
Heat the Oil in a pan. Add Rai, Urad Dal, Curry Leaves, Onion, Green Chilli and Hing one by one.
Add the Capsicum and sauté for 3 to 4 minutes. Add Imli water, Salt, Haldi Powder, Jeera Powder, Sambar Powder and Chilli Powder. Mix well. Allow it to boil. Cover the pan with a lid and simmer for 5 to 6 minutes. Stir in between.
Add the cooked Dal and enough water as per the required consistency and mix well.
When it starts boiling again, cover and simmer for 5 to 6 minutes in medium flame. Stir in between.
Add cilantro and mix.
Done! Transfer to a serving bowl.