Capsicum Sambar



1 cup – Toor dal
3 tsp – Chana dal
1 medium size onion (chopped small pieces)
2 – Tomatoes (medium size) chopped
1 large capsicum – cut into 8 long pieces
5 – garlic flakes
1 – lemon size tamarind (extract juice with 1 cup of water and keep aside)
(you can put the tamarind juice as per your taste)
2 tsp – chopped coriander leaves
3 to 4 curry leave chopped
2 tsp- sambar powder
salt, chilly power as per your taste
2 pinch of asafoetida and
1/ 2 tsp – haldi
3 tsp – oil
1 tsp- urad daal+ jeera + rai(altogether one spoon)


Wash and boil both the dals with half of the chopped tomatoes, little haldi, 3 garlic flakes and a pinch of asafoetida in a pressure cooker for about 4 to 5 whistles.(dals should be cooked )

Take a heavy bottomed vessel and add 3 tsp of oil.

When the oil is hot, add 1 crushed garlic flake, fry for one minute then add the urad daal, jeera, rai (altogether 1 tsp)& curry leaves and allow it to splutter.
Add a pinch of asafoetida and then add chopped onion & fry 2 minutes and then add capsicum and fry for a little while, add tomatoes & coriander leaves and then add salt, chilly powder, little haldi, sambar powder fry for a little while, then add 2 cups of water let it boil for a while.
Meanwhile take out the dal from the cooker and mash the daal. And now check the capsicum whether it is cooked or not, if it is cooked (make sure that capsicum should not get over cooked )add the mashed dal to it and boil for a while (if it is very thick you can add some water) then add the extracted tamarind juice, let it boil for another 4 to 5 minutes.

You may also like

Leave a Comment