Lunch Box Series : LBS#32

There are times when you feel you have missed so many years of enjoying something! This is what happened when I chanced on eating Bell Pepper or capsicum recently. I never liked Capsicum from childhood. Even when I was baking pizzas and fried Rice every other day and this bell pepper would be a common item in the refrigerator, I never could get myself eat this. I top the pizzas and once done, gently remove them off. I would even try to strip off any cheese that might be lingering on it.

This continued for many years. I never missed it and never thought that there might be a day when I will finally think its delicious! I guess fate always has something else in store for you! What else do I assume. One fine morning, when I was getting things ready for the lunch and I found I didn't have any vegetable for fry. All that was left was a lone Capsicum that was left out from a pizza party! How so depressing right! Poor soul, I took pity on it and decided to make a subzi for the rotis that I planned to take for lunch! I had made something else for hubby dear's lunch box, so I knew that I will be the only privilege person to carry that lone bell pepper fry!

Well come lunch and I was dreading what's to happen for the lunch. Of course, I had a dal along it and could always camouflage the taste.But who was I kidding! One bite and I was hooked. The dal was forgotten and the rotis were fast disappearing with the Capsicum Fry! Wow that was a sheer chemistry to say least. The sad part was, since it was so uninteresting a lunch, I never bothered to capture it. So I cursing for being such an idiot and finally had to prepare it again. I must say the capsicum fry in the first attempt were more greener and lovely than these. Still I couldn't pass off.

And the dal! that's another story. Necessity brings in lot of innovation rather discovery for me. I believe this dal with tamarind is something my folks back home prepare regularly. It was a lean day for the fridge, and it was shiny its empty racks when I opened it in the morning. So this dal is a rescue when you find, you don't have tomatoes on hand!

I am not even going to find excuses for not posting for my favorite series, blame it on lack of innovative or new combinations for lunch box!

Today's Lunch Box had

Toor Dal with Tamarind
Capsicum Fry

Toor Dal with Tamarind

Ingredients Needed

To be pressure cooked

Tur Dal - 100 gms
Turmeric a pinch
Tamarind - marble size
Coriander leaves few
Garlic - 2 pods
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt to taste

Mustard seeds + Urud dal - 1/2 tsp
Dried Red Chillies whole - 6 long ones
Onions - 1 small
Curry leaves
Garlic pods - 4
Cumin seeds - 1/2 tsp
Oil - 1 tsp

Method to prepare:

Pressure cook all ingredients under to be pressured cooked, with enough water except seasoning ones and salt.

Once the pressure is off, with a pappu guthi mix everything well.

Heat a pan with Oil and sputter with mustard, urud, cumin seeds. Once they splutter add curry leaves Onions, red chillies and crushed garlic. Sauté well. It can even be little brown.

Tamper this seasoning to the dal and again cook on high flame with salt.

Dal is ready to be served.

Capsicum Fry with Groundnut powder!

Ingredients Needed

Capsicum - 1 no
Onions - 1 medium
Red chili powder - 3/4 tsp
Coriander powder - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Ground nut powder - 1 tsp
Oil - 1 tsp


Mustard Seeds + Urad dal - 1/2 tsp
Curry leaves few

Method to prepare:

Chop capsicum into small pieces. Heat a pan with oil, add the seasoning items. Then sauté the onions till they are little brown.

Add the chopped capsicum and salt along with turmeric powder. Cover with lid, so that capsicum becomes soft with the stream. Simmer for 10 mins. Stir in between so that it doesn't get burnt.

Then add the chili powder, coriander powder. Mix well. Now you can either cover it or cook uncovered for another 5 mins, for the capsicum to absorb the spices.

When you find that capsicum is soft, you can sprinkle the ground nut powder and switch off. You need not cook it with ground nut powder. This takes about 15 mins to get done.

Well needless to say, I simply enjoyed my lunch box and well I have made this combo again, just to capture the beauty!

After finally discovering the wonderful taste of bell pepper, I am eager to try out another version, stuffed Capsicum! This is also part of the Recipe Marathon!

Sending the Capsicum Fry to Pooja, who is hosting Jhiva for Ingredients along with her Vegetable of the Week event. This edition celebrates the 2nd successful year of JFI, an event started by dear Indira.

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