Heat oil in the pressure cooker and add mustard seeds.
Add slit green chillies and curry leaves when mustard seeds stop popping.
When chillies start turning white, add channa/urad dal and sautee till golden brown.
Add asafoetida, chopped onion, and capsicum.
Sautee till onion turns translucent.
Add the corn dalia,, water, and salt, and give it a good stir.
Cover the pressure cooker and cook for 4 whistles.
Serve hot with tomato or coriander chutney.
Recipe courtesy: foodiliciousnan
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.