Ingredients

• 250 g - medium-sized capsicum
• For the filling:
• 200 g - moong dhuli dal
• 1 tsp - salt or to taste
• 2 cups - water
• 1/2 tsp - turmeric powder
• 1/4 tsp - cumin seed powder
• 1 tbsp - ghee or oil
• 12 - almonds (blanched and sliced)
• 2 tbsp - oil
• coriander leaves (chopped)

How to Make Stuffed Capsicum

• To make the filling: Boil the dal with salt and turmeric till it is cooked and no water is left.
• Heat oil, add cumin seed and chilli powder.
• Temper the dal. Add chopped coriander.
• Cut capsicum lengthwise. Scoop out all the seeds.
• Pack the capsicum halves with the dal mixture.
• Arrange the stuffed capsicums, with 2-3 tbsp oil, in a non-stick pan.
• Cover and cook at medium temperature till the capsicums are cooked.
• Garnish with chopped coriander leaves and flaked almonds.