Capsicum Poriyal/Capsicum Usili/Kudai Milagai Paruppu Usili/Capsicum and Lentils Stir-Fry

I m back from my vacation, from Coimbatore, away from all the loved ones! But with boatloads of good memories to keep pondering over until i realise its time to move on! Well.. I should say the very thought of this blog comes only when i m alone.
At least now i have something to divert my mood swings and focus. But every time when i take a break and when i want to start writing posts again, i feel very hectic. Its like the first time i learning to write.. Everything goes blank..  But once when i do it with much pain, i feel its worth every bit.... Now coming to the post today its a simple capsicum stir fry with lentils /usili as we call it back home. Amma makes usili with beans, seeniavarakkai and vazhaipoo. I had this idea of trying usili with capsicum and it turned out well. Do try it.

Ingredients:

Capsicum-5 medium sized, julienned

Shallots-1 cup, peeled and chopped

To Grind:

Channa dal-1/2 cup, soaked in water for ½ hour

Red chillies- 4 long

Fennel seeds-1 tsp (optional)

Salt-as needed

Turmeric powder-1/2 tsp

To Temper:

Mustard seeds-1 tsp

Urad dal-1 tsp

Curry leaves-1 sprig

Sunflower oil-2 tbsp

How it Happened:

1. Wash and chop the capsicum and shallots and set aside.

2. Drain the channa dal from water and add it to a blender jar along with red chillies, salt and fennel seeds. Blitz it twice to make a coarse paste.Transfer it to a bowl, add turmeric powder, mix well and set aside.

3. Heat 1 tbsp of oil in a kadai, add mustard seeds, urad dal and curry leaves. When they splutter add the shallots and when they turn glassy, add ground dal mix and continue to stir and cook in simmer and break any lumps of dal. Once the dal is cooked transfer it to a bowl.

4. Add the remaining oil and add the cut capsicum and cook for 3-5 minutes. Now add the dal and mix well continue to cook for 2 minutes.

5. Switch off the flame, transfer it to a bowl and serve hot.

Notes:

*Fennel seeds are optional. Also you can add an inch piece of ginger while grinding the dal.

*The dal should be just given a blitz or two. It should be coarse. Only then the dal will not form lumps while roasting it in the oil.

*Shallots add taste but onions can also be used.

* Cooking capsicum alone for few minutes helps you maintain and attain the texture. When added with dal it doesn’t get cooked properly. Also maintain the crunchiness of the capsicum.

* Do not add water during any of the process like cooking capsicum or grinding dal.