Stuffed Capsicum with Lentil filling(Kandunta in a Capsicum)..FF-TT # 3

This week's entry is sent to me by Savitha ,who took active participation and also had sent interesting entries for my last Family Food Friday series.She always surprises me by sending step-by-step pictures which easily helps anyone in understanding the process .Thanks a lot Savitha for taking extra time and clicking those pictures.If you would like to see the earlier entries for the series please check here.

She has picked a traditional home style snack which is quite unique and not so easily available outside.When she had sent me a list of snacks which she was planning to make for the series I had chosen the most traditional and unique ones hoping that it might interest myself and my readers to learn something new.Most of the south Indians prepare steamed dal dumplings and use it in sambar,rasam and yogurt stew.This recipe is some what similar to that with a twist,the same filling is used to stuff a capsicum to make a unique and yummy snack.

Ingredients:
3/4 cup Toor dal
1/4 cup Chana dal
1/4 cup Moong dal (yellow )
3-4 Capsicums,pick smaller ones
1/4 cup grated fresh Coconut
2-3 tbsp Coriander, finely chopped
10-12 Green chillies(increase them if you like it more hot)
juice of 1 lemon(2 tbsp)
a fat pinch of Hing
1/4 tsp Baking soda
3 tbsp Oil
Salt to taste

Method:

• Soak all the dals overnight in regular water.
• Grind green chillies chillies with salt,soaked dals into batter in a mixie in whipper mode and ensure it doesn’t become smooth paste ( it needs to be a little coarse). Also add as little water as possible.

• Add hing, soda,grated coconut, lemon juice, chopped coriander and mix well with the mixture.
• Heat oil in a small kadai and add it to the mixture and mix the ingredients well.
• Slit the capsicum into nice cup shapes (as shown in picture), de seed it and smear it well with a little oil/salt mixture. Smearing just inside portion should be enough.

• Add the mixture into the capsicum (don’t fill to the brim), place it on a oil-greased vessel and steam it in a pressure cooker without any weight for 15-20min.
• Take out the cooked capsicum with lentil stuffing and sprinkle salt, red chilli powder and lemon juice (to taste).

Serve it hot.

Serving suggestions:

• You can cut the stuffed capsicum into 4-5 pieces and top with finely chopped onions,grated carrots and chopped coriander.

Notes:

• You can use these stuffed capsicums in coconut based gravies or tomato based gravies,it makes a nice side dish for rotis.