Toor dal with Capsicum

Ingredients

• Toor dal (cooked and mashed) - 1/4 cup
  
• Capsicum (cut into medium sized chunks) - (10-15)
• Curry leaves - 10
• One tomato cut very small
  
• Mustard seeds (Rai) - 1 tsp
• 1 inch cinnamon (dalchini)
  
• Fenugreek seeds (Methi ke daane) - (4-5)
• Cumin seeds (Jeera) - 1 tsp
• Asafetida (Hing) - 1 pinch
• Turmeric powder (Haldi) - 1/2 tsp
• Cumin (Jeera powder) - 1/2 tsp
• Coriander (dhania) powder - 1 tsp
• Red chilli powder - to taste
• Salt - to taste
• Amchur (dry mango powder) - to taste
• 1 - 2 tbsp oil

Procedure:

1. Heat oil in a kadai (wok)
2. Add mustard seeds. After they stop spluttering, add dalchini, hing, jeera, and methi seeds. Saute for 10 seconds on a medium flame.
   
3. Add Kadi patta (curry leaves)
4. Add the dal and around 1 cup water (if the dal is very thick)
5. Add Haldi
   
6. Add the capsicum and cook on medium flame for 10 minutes
7. Add salt, red chilli powder, jeera powder, dhania powder, amchur powder and mix.
   
8. Add tomatoes and cook for another 2-3 minutes.
   

Goes well with both rotis and rice.