I should actually name this recipe as bell pepper thogayal or bell pepper dip. Well, whats in the name? All that matters is the taste.
I was reading a book by Kristin Cavallari where she mentions about clean eating. She has few good recipes and the one with red bell pepper and cashews caught my eye! I modified her bell pepper dip to suit my south Indian taste palate and this recipe was born. No-brainer, it is as simple as kadalai paruppu thogayal with hint of cashews in it.
Red Bell pepper : 2 (medium sized, chopped into small pieces)
Kadal parupu (Bengal gram): 2 tbsp
Cashews: 1 tbsp/ fistfull
Red chillies: 1 or 2
Hing: a pinch
Salt: to taste
Tamarind: pea size ball
Oil: 3 tsps
- Heat 1 tsp of oil and roast bengal gram until it turns slightly golden brown.
- Add red chilies and cashews and roast for 1-2 mins.
- Make sure not to over roast/burn dal.
- Keep it aside to cool.
- Meanwhile heat remaining oil and saute bell pepper.
- Add hing and cook for couple minutes until bell pepper gets soft/cooked.
- Add tamarind just before removing pepper from heat.
- Once cooked pepper reaches room temperature, grind it with the dal/cashew mixture.
- Serve the thogayal/chutney with idly, dosa or spread it on a toast and enjoy!
While we liked the cashews in the thogayal, the husband said that he would prefer little bit of tadka(tempering with spices) in it.
For seasoning – Heat one tsp of oil and add 1/2 tsp of mustard seeds and a pinch of hing. When mustard starts to splutter, add 1/2 tsp of gram dal (for crunchiness) and curry leaves. Fry for few secs and then add it to the chutney.
Share & Enjoy! -