Having any leftover dal / lentil curry? Then go ahead and dish out this wonderfully delicious stuffed chili pepper in tomato gravy. Sure to say was delighted with the outcome. It can be relished as a side dish with plain steamed rice, jeera rice, pulao, plain biryani, naan, kulcha, tandoori roti or just plain chapatti. You may also try with dosa, appam, uttapam or idiyappam for a fusion. So get going and check out the step by step pictorial recipe to prepare it.
- 5-6 chili peppers
- leftover cooked dal (lentil curry), simmered till dry
- 2-3 tbsp. oil
- 1 tsp. cumin seeds
- pinch of asafoetida
- 1 onion, chopped
- 1 sprig curry leaves
- 1 tsp. ginger-garlic paste
- 2 tomatoes, pureed
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1/2 tsp. roasted cumin powder
- 1 tsp. roasted coriander powder
- coriander leaves to garnish
Cut the top off the chili peppers and stuff with the reduced leftover dal. Heat oil in a pan and sauté the stuffed peppers till light brown. Drain and keep aside.
Temper the same oil with cumin seeds and asafoetida. Saute for a few seconds. Add the onion and curry leaves. Stir fry till the onions turn light brown in colour.
Now add the ginger-garlic paste and turmeric powder. Continue to saute till it is well fried. Pour in the tomato puree and the rest of the dry spices.
Mix everything well and saute till the oil separates. Add 1 cup water and bring it to a boil. Drop in the fried and stuffed chili peppers.
Cover with a lid and simmer on a medium flame for 3-4 minutes till done. Garnish with coriander leaves and serve as a side dish with pulao, plain steamed rice, jeera rice, naan, tandoori roti or just plain chapatti.
Cut the top off the chili peppers & stuff with the reduced leftover dal.
Heat oil & sauté stuffed peppers till light brown. Drain & keep aside.
Temper the same oil with cumin seeds & asafoetida. Add onion & curry leaves.
Stir fry till onions turn light brown in colour.
Now add ginger-garlic paste
and turmeric powder. Continue to sauté till it is well fried.
Pour in tomato puree
and the rest of the dry spices.
Mix everything well & sauté till oil separates.
Add 1 cup water & bring to a boil.
Add fried & stuffed chili peppers. Cover with a lid & simmer on a
medium flame for 3-4 minutes till done.
Garnish with coriander leaves & serve as a side dish with pulao, plain steamed
rice, jeera rice, naan, tandoori roti or just plain chapatti.
This is a great way to use any leftover dal. Such Parathas are not only healthy and wholesome, but they are very quick to make too. You can have them by just smearing some butter on the top or with any pickle, chutney, raita or yoghurt.
Anyway you relish them, they simply tastes awesome and satisfying for the fact that you were able to finish the dal in a great innovative way. So check out the step by step pictorial recipe to prepare it.
- 1 & 1/4 cup atta (whole wheat flour)
- 2 cups leftover cooked dal (lentil)
- salt to taste
- oil to shallow fry the parathas
- yoghurt, butter or pickles to serve
Simmer the dal in a non-stick pan on a low flame till it is reduced and turns into a lump. Keep aside to cool.
Knead a dough with the atta, salt to taste and required quantity of water. Keep aside for 15-20 minutes.
Divide the atta dough and the dal dough into 4 equal portions each. Roll out each portion of the atta dough in the shape of a poori. Place the dal dough in the centre and seal all the edges.
Now sprinkle some flour over it and press it gently with your forefingers so that the stuffing inside is evenly spread.
Roll out into a bigger circle. Make similar stuffed parathas with the remaining atta and dal dough.
Heat a tawa and shallow fry the stuffed parathas one at a time on both sides by drizzling some oil over it and around the edges.
Fry till light golden brown. Fry the remaining parathas too in the similar way and serve them hot with yoghurt, pickles or butter.
Simmer dal till it is reduced & ....
...turns into a lump.
Keep aside to cool.
Divide atta dough & the dal dough into 4 equal portions.
Roll out each portion of the atta dough into a small poori. Place a portion
of the dal dough in the centre.
Bring all edges together.
And close it.
Dust some flour over it & press with your forefingers to evenly spread the
stuffing inside.
Roll out into a bigger circle.
Shallow fry on both sides by drizzling some oil.
Serve them hot with yoghurt, pickles or butter.
This is a great way to use any leftover dal. Such Parathas are not only healthy and wholesome, but they are very quick to make too. You can have them by just smearing some butter on the top or with any pickle, chutney, raita or yoghurt. Anyway you relish them, they simply tastes awesome and satisfying for the fact that you were able to finish the dal in a great innovative way.
- 1 cup Atta (whole wheat flour)
- 1 cup leftover dal
- 1-2 tbsp. coriander leaves, chopped
- 1/2 tsp. red chili flakes
- oil to shallow fry
- Raita to serve (opt)
Knead a tight dough with the atta, dal, chili flakes and coriander leaves. Leave aside for 15-20 minutes.
Knead the dough again for a minute and divide into equal portions. Roll out each portion into a circle just like chapatti.
Heat a tawa / griddle and shallow fry the parathas one at a time to light golden colour on both sides by adding some oil. Serve them hot with some raita.
Tips - You can also add finely chopped onion and ginger while kneading. I omitted as my dal already had them.
