Capsicum, potato and chana dal

Four large capsicums
One large potato
100 grams chana dal soaked overnight
One large onion minced
One large tomato minced
Three large green chillies
Half a teaspoon ginger and garlic paste
One teaspoon cumin seeds
Half teaspoon turmeric powder
Half teaspoon freshly and coarsely ground pepper corns
Salt to taste

In a pot heat oil and add the cumin. When golden brown add the chilies and let them sauté for half a minute followed by the onions and tomatoes and ginger garlic paste. Stir this for a while and then add salt. Remember salt beings down the temperature and prevents the powdered masalas from burning. Now add the turmeric and pepper powder and stir the mixture for a minute.

To this mixture add the channa dal which has been soaked overnight and drained along with the potatoes which are cut into juliennes ( long strips) and a cup of water. Cook this mixture till the water has been absorbed. Now add the capsicum also cut into juliennes and simply fold ( stir) the ingredients for ten seconds. Cover with a lid and turn off the gas. Serve within ten minutes of cooking. You want the capsicum to be crisp and crunchy when served. The dish has spice, crunch, the unique taste of Chaman dal and the comfort of potatoes. It makes for a great vegetarian comfort dish.