Tuvar Dal /Red gram dal - 1/2 cup
Channa Dal / Chick pea - 1 tbsp
Asafoetida - pinch
Red chilies - 4-5 ( vary according to desired spiciness - a little on the extra side will do no harm)
Salt to taste
Oil for seasoning
Mustard - 1 tsp
Turmeric - 1/4 tsp
Capsicum - green pepper - 1 medium
( The capsicum can be substituted with cabbage, onion, beans)
Wash and soak the two dals for about an hour. This is an essential step.
Drain ( not totally).
Grind to a coarse paste with salt, chilies, asafoetida, turmeric.
Place this mixture in a vessel ( flatten it as much as possible)
Steam for about 5-7 minutes.
( You could steam the vegetable here along with the dal - but I did not want to do this - especially since I was using capsicum )
Take a wok
Add mustard. Allow to splutter.
Add chopped capsicum.Sauté till slightly tender ( do not overcook) After which you can add the steamed dal mixture.
If it is too dry, sprinkle a little water.
Check for salt.
Remove and serve.