Ingredients

• 1 cup - toor dal
• 3 tsp - channa dal
• 1 - medium size onion, chopped
• 2 - tomatoes medium size, chopped
• 1 - large capsicum
• 5 - garlic flakes
• 1 - lemon-sized tamarind ball
• 2 tsp - coriander leaves, chopped
• 4 curry leaves, chopped
• 2 tsp - sambar powder
• Salt and chilli powder as per taste
• 2 pinch - asafoetida
• 1/2 tsp - turmeric
• 3 tsp - oil
• 1 tsp - urad daal + cumin + mustard seeds

How to Make Capsicum Sambar

• Wash and boil both the dals with half of the chopped tomatoes, a little haldi, 3 garlic flakes and a pinch of asafoetida in a pressure cooker till cooked
• Take a heavy bottomed vessel and 3 tsp of oil
• When the oil is hot, add 1 crushed garlic flake, fry for one minute then add the urad daal, cumin, mustard seeds (altogether 1 tsp) and curry leaves and allow it to splutter.
• Add a pinch of asafoetida and then add chopped onion and fry for 2 minutes.
• Then add capsicum and fry
• Add tomatoes and coriander leaves and then add salt, chilli powder, a little turmeric, sambar powder and 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 dal.
• Capsicum should not get over cooked, add the mashed dal to it and boil for a while
• Then add the extracted tamarind juice, let it boil for another 4 to 5 mins