Cooking Dal

• Cook channa dhal and thurdal in pressure cooker separately till soft. Soak the raw rice in water. 
• Meanwhile grind the grinding ingredients in a mixer to a nice paste along with soaked raw rice. 

Grinding Process

Tempering process

• Cut the capsicum into medium bite size piece. Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add broken chilli, uriddal and curry leaves and fry till the dal turns golden brown color.

Cooking Capsicum

• Add the chopped capsicum along with turmeric powder and salt and sprinkle little water to cook the capsicum. Do not add more water, as we need capsicum to retain its crispness. 
• When the capsicum is cooked, add cooked channa dal. Then add mashed thurdal and ground coconut paste and mix well
• Add half cup of water and mix well. Boil the stew in medium flame for 5 minutes and then remove from flame

Serving Time!

• Serve the yummy capsicum kootu with hot steaming rice