Capsicum poriyal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Gemini refined soyabean oil Net 1 litre, 10 gram(s) Mustard seeds Net 4 g, 5 gram(s) Black gram dal (Urad dal), 5 gram(s) Toor Dal (Red gram), 5 serving *Cumin seed, 1 tsp Curry powder, 1 tsp Bell Pepper - Green - 1 large (164 grams), 250 gram Baked Potato (baked potatoes), 150 grams Salt, 3 tsp *Sambar Powder (spicy curry powder), 1 serving
1) Dice potato and cube green bell pepper and keep aside.
2) Take wide shallow pressure cooker bottom. Add oil, splutter mustard, add urad dal, add toor dal, cumin seed, curry leaves. Saute.
3) Add bell pepper and potato. Mix well. Add salt and sambar/rasam/poriyal powder. Mix, cover and keep over low flame till potato is soft but still retains shape.
Serving Size: makes four heaped 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JEEJA_MADHURI.
2) Take wide shallow pressure cooker bottom. Add oil, splutter mustard, add urad dal, add toor dal, cumin seed, curry leaves. Saute.
3) Add bell pepper and potato. Mix well. Add salt and sambar/rasam/poriyal powder. Mix, cover and keep over low flame till potato is soft but still retains shape.
Serving Size: makes four heaped 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JEEJA_MADHURI.
Nutritional Info Amount Per Serving
- Calories: 97.5
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,750.4 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 2.8 g
- Protein: 2.7 g
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