Ingredients with Measurements:
- 2 large capsicums, sliced into thin strips
- 1 onion, finely chopped
- 2 green chillies, slit lengthwise
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp urad dal
- 1/2 tsp chana dal
- 1/4 tsp turmeric powder
- Salt to taste
- 2 tbsp oil
- A handful of fresh curry leaves
- 1 tbsp grated coconut (optional)
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan and add mustard seeds. When they start to splutter, add cumin seeds, urad dal, and chana dal. Fry until the dals turn golden brown.
2. Add chopped onions, green chillies, and curry leaves. Saute until onions turn translucent.
3. Add sliced capsicums, turmeric powder, and salt. Mix well.
4. Cover the pan and cook on low heat for 10-12 minutes or until the capsicums are cooked through. Stir occasionally to prevent burning.
5. If using grated coconut, add it now and mix well. Turn off the heat.
20-25 minutes
Temperature: Low heat
Serving size: 4
Nutritional information:
- Calories: 70
- Fat: 5g
- Carbohydrates: 6g
- Protein: 1g
- Fiber: 2g
Substitutions for ingredients:
- Capsicums can be replaced with bell peppers or any other vegetable of your choice.
- Green chillies can be substituted with red chilli powder or paprika.
Variations:
- Add grated carrots or chopped beans for a colorful and nutritious twist.
- For a tangy flavor, add a dash of lemon juice or tamarind paste.
- You can also add roasted peanuts or cashews for a crunchy texture.
Tips and tricks:
- Make sure to slice the capsicums thinly for even cooking.
- Do not overcook the capsicums as they will turn mushy.
- Adjust the amount of green chillies according to your spice level preference.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a pan on low heat until heated through.
Presentation ideas:
- Serve hot with steamed rice or roti.
Garnishes:
- Garnish with fresh coriander leaves or chopped spring onions.
Pairings:
- This dish pairs well with any dal or sambar.
Suggested side dishes:
- Serve with a side of raita or cucumber salad.
Troubleshooting advice:
- If the capsicums are not cooked through, add a splash of water and continue cooking until tender.
Food safety advice:
- Make sure to wash the capsicums thoroughly before slicing.
Food history:
- Poriyal is a traditional South Indian dish made with vegetables and spices.
Flavor profiles:
- This dish is mildly spiced and has a sweet and slightly bitter flavor from the capsicums.
Serving suggestions:
- Serve as a side dish or as a main course with rice or roti.
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Region: Indian