Thanks for this delicious recipe. I was having friends round for lunch, I couldn’t find large peppers so used three medium peppers instead which meant less calories as the lentil mixture filled all three. I will definitely be making these again. Do you know if they freeze well? If they do I will make a large batch of them for an easy meal on busy days.
This has an exotic nutty flavour and is spicy but not hot. Easy to prepare and can be eaten hot or cold.
Ingredients
• 2 Capsicum Large( 200 gms each)(Calories 100 gms)
• 2 tsp oil (Vegetable or olive oil)(80calories)
• Lentils 50 gms (180 calories)
• Cinnamon sticks 2-3
• 3 large onions( 50 gms chopped/ 150calories) Cloves 4-5
• Ginger 2 inch piece (1 tsp ginger paste)
• Bay Leaf 2
• Garlic pods 4-5 (1 tsp garlic paste)
• Black cardamoms 2
• Fresh Coriander chopped
• Turmeric powder 1 tsp
• Chilli powder 1 tsp (or more to taste)
Method
Soak the moong dal in water for 3-4 hours, (or green lentils, pre-soaked also available).
Squeeze to remove all excess water. Dry with a towel and crush coarsely either by hand or in a mixer.
Add finely chopped green chillies, chopped coriander, salt, lime juice 1tsp, cumin powder, and coriander powder, finely chopped or grated ginger.
Add 1 tsp of oil into a pan. When oil is hot add the dhal mixture and fry on low heat for 8- 10 minutes.
Chop the capsicum into two halves. Deseed and fill the capsicum with the fried moong dhal.
Spray oil onto a flat pan.
Arrange capsicum on the pan with the open side facing up.
Cover and cook for 20 minutes.
Once almost done, open and cook.
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