Simple chunky dal preparation with inclusion of one or more veggie, tempered with coconut gratings is termed as Poricha Kuzhambu , a very common dish made with green gram in many Tamilian homes. This is often served with plain rice topped with ghee but also taste good with roti or chapati. You can use a wide variety of veggies for this dish, my pick here is Green Capsicum.
Bell pepper Kuzhambu / Green Bell pepper Curry / Moong dal Kuzhambu / Capsicum Kuzhambu / Split green gram Kuzhambu
|½ cup||Split green gram|
|1 no||Onion ( finely chopped)|
|2 nos||Green chili (slit open )|
|2 nos||Green capsicum|
|¼ tsp||Cumin seeds|
|1 no||Dry red chili|
|1 tsp||Kootu podi /sambar podi|
|1 tbsp||Fresh grated coconut|
|5 nos||Curry leaves|
|1 tsp||Salt (or to taste)|
|¼ tsp||Turmeric powder|
Soak split green gram / pachai paruppu for 30 minutes, this is not a must but I usually prefer to soak for sometime before cooking. You can either pressure cook this with little salt and turmeric with 1 cup water upto 2 whistles or directly cook it over the stove in the pan which could take more than 25 minutes on low medium flame. For this recipe, I've pressure cooked the dal and kept aside.
Now heat oil in a pan, splutter mustard, cumin seeds, curry leaves and dry red chili. Sprinkle asafoetida, add chopped onions and green chili. Fry them till translucent, add the chopped capsicum and fry along till the raw smell goes away. This usually takes about 6 minutes over low flame. Now add the cooked dal along with salt, Sambar/kootu podi and 1/2 cup water. Let it simmer until it reaches a thick dal gravy. Garnish with fresh grated coconut and switch off. Serve with plain rice topped with ghee.
Sambar podi or kootu podi is not a must but adds little spicy touch to the dish.
Yield: Serves 3 adults approx.