Red Lentils with Capsicum & Cucumbers

Masoori Dal with Cucumber & Green Peppers

This dish of lentils came about because I needed to use up half an English cucumber and half a green pepper or capsicum.  Red lentils and most other lentils taste very good with vegetable. This is a great way to boost the consumption of vegetables in our daily diets.

Ingredients:

1 cup red lentils, washed and drained

2 cups water

salt to taste

¼ tsp. turmeric

1 seedless English cucumber (skin on), cubed

½ green pepper, seeded and sliced

2 medium onions, diced

6 cloves garlic, minced

2 Tbsp. vegetable oil

¼ tsp. nigella (kalonji) seeds

Salt to taste

1 tsp. ghee 

3 green chillies, slit

Direction

1. Cook lentils in water, salt and turmeric. Set aside.
2. Heat oil & fry nigella seeds until they snap, crackle & pop.
3. Add onions & garlic & sauté until translucent.
4. Add cucumbers & green pepper, stir & simmer until cucumbers soften.
5. Pour lentils over cucumbers and bring to a boil.
6. Adjust salt to taste, garnish with ghee & green chilies.
7. Remove from heat and serve with hot Basmati rice or chapatis.