Capsicum Sabji with Channa Dal over Basmati Rice

Capsicum Sabji

Ingredients

2           Large Green Bell Peppers (Capsicum) chopped

1           Medium Onion chopped

2           Large Tomatoes chopped

1/4 cup Besan (Chickpea) Flour

1/4 tsp  Cumin Seed

1/4 tsp  Black Mustard Seed

1/2 tsp  Red Chili Powder (or to taste)

1/2 tsp Tumeric Powder

1/8 tsp  Asafoetida

1/2 tsp  Sugar

1/2 tsp  Salt (or to taste)

2 Tbsp. Ghee

6           Fresh Curry Leaves

In a large heavy bottomed frying pan, heat ghee over medium-high heat.  Add Curry Leaves and fry for 30 seconds then remove leaves.  Add Cumin and Mustard seed.  As soon as seeds begin to sizzle, add Onion and Capsicum.  Stir and fry for several minutes until Onions turn golden brown.  Meanwhile sift the Besan flour into a dry frying pan and toast over medium heat for 3-5 minutes until slightly brown.  Add Red Pepper, Tumeric and Asafoetida to the flour and continue to toast for another minute.  Stir the flour mixture into the vegetables and stir to completely coat the flour.  Add Tomatoes as well as Sugar and Salt and stir well.  Add a little water if mixture seems dry.  Cook over medium heat for 10 minutes.