Moong Stuffed Capsicum

Ingredients list for Moong Stuffed Capsicum

• 1 cup Skinless Split Green Gram soaked
• 1 large Green Capsicum
• 1 large Red capsicum
• 1 Yellow capsicum
• 1 1/2 tablespoons Oil
• 2 medium Onions roughly chopped
• 3 Green chillies
• 1 inch piece Ginger
• 1 teaspoon Cumin powder roasted
• 1/2 teaspoon Garam masala powder
• 1 1/2 tablespoons Red chilli powder
• 1/2 teaspoon Chaat masala
• to taste Salt
• 1/2 cup Cheese grated

Method

1. Preheat oven at 180° C. Cut a thin slice off the top of each capsicum and reserve them.
   Remove seeds and pith of each capsicum and put ½ tsp oil in each of them.
2. Heat sufficient water in a deep non stick pan, add salt and moong dal and cook till just done taking care that the dal does not get mashed.
   Drain extra water and set aside.
3. Chop onions, green chillies and ginger in a chopper.
   Heat 1 tbsp oil in a non stick pan, add onion-green chillies-ginger and saute for 2 minutes.
4. Add dal, roasted cumin powder, garam masala powder, red chilli powder, chaat masala and salt and mix well.
   Put some of this dal mixture into each capsicum and over that put some cheese, followed by dal mixture and cheese.
5. Apply a little oil on the outside of each capsicum and place them on a baking tray, cover them with the reserved capsicum slices.
   Place the tray in the preheated oven and bake for ½ hour.
6. Serve hot.

Nutrition Info