Capsicum Red Lentil Stir fry | Capsicum Masoor dal curry

Capsicum Red lentil stir fry recipe – How to make Masoor dal Capsicum curry recipe

When you are looking for something quickly made side dish, here is the capsicum stir fry that can be made in minutes. This capsicum stir fry is made with red lentils and coconut and great served with rice.

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Capsicum Red lentil stir fry recipe

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Capsicum Masoor dal curry recipe - It is a delicious and easy to make side dish for lunch or dinner. This stir fry is prepared using masoor dal, capsicum and coconut.

Course: Side Dish

Cuisine: Indian

Author: Nandini

Ingredients

• 11/2 cups Chopped Capsicum / 3 medium size Capsicum
• 3 tsp Desiccated coconut
• 5 tsp Red lentils / Masoor dal
• 1/4 tsp Turmeric
• 3 Garlic crushed
• 1/2 tsp Red chilli powder
• Salt to taste

Tempering

• 1/2 tsp Mustard seeds
• 1/2 tsp Urad dal
• 1/2 tsp Bengal gram
• 1 sprig Curry leaves
• 1 Red Chilli
• 4 tsp Oil

Instructions

1. Wash and drain the red lentil and set aside.
   

2. Heat oil in a pan splutter mustard seeds, urad dal and chana dal.
   

3. Add green chili and curry leaves, crushed garlic and fry them. Now add red lentils and saute for few minutes. Then add chopped capsicum, turmeric and saute for 3 minutes.
   

4. Sprinkle fistful of water and cover with a lid. Stir occasionally and sprinkle some more water if needed.
   

5. Once lentils are cooked add salt and cover it again and cook until the capsicum turns soft.
   

6. Remove the lid and if there is any moisture, saute until the moisture dries up.
   

   
   

7. Now add Red chili powder, desiccated coconut and stir well and turn off the flame. Serve hot with rice!

Capsium Red lentil Curry step by step recipe

1. Wash and drain the red lentil and set aside.
2. Heat oil in a pan splutter mustard seeds, urad dal and chana dal.
3. Add green chili and curry leaves, crushed garlic and fry them.
4. Now add red lentils and saute for few minutes. 
5. Then add chopped capsicum, turmeric and saute for 3 minutes.
6. Sprinkle fistful of water and cover with a lid. Stir occasionally and sprinkle some more water if needed.
7. Once lentils are cooked add salt and cover it again and cook until the capsicum turns soft.
8. Remove the lid and if there is any moisture, saute until the moisture dries up.
9. Now add Red chili powder, desiccated coconut and stir well and turn off the flame. Serve hot with rice!