Tri-Color Bell Pepper Sambar

1 and 1/2 Cups Toor Dal
1/4 Tsp Turmeric Powder
1/2 Tsp Salt
4 and 1/2 Cups Water

Wash and cook toor dal with turmeric powder, salt and water for 5 whistles. Allow it to cool and mash the toor dal.

Tamarind, Small Lime Size
1 Cup Water

Add tamarind and water, let it to boil for 5 minutes. Allow it to cool and make tamarind water.

1 Tbsp Oil
1/2 Tsp Mustard Seeds

1/8 Tsp Asafoetida
1/4 Tsp Fenugreek Seeds

1/2 Cup Pearl Onions, Chopped into Lengthwise Pieces (7 Pearl Onions)
2 Green Chilies, Chopped into 2 Lengthwise Pieces
1 Sprig Curry Leaves

1 Red Bell Pepper, Chopped
1 Orange Bell Pepper, Chopped
1 Yellow Bell Pepper, Chopped

1/2 Cup Tomato, Chopped (1 Roma Tomato)

2 and 1/2 Tsp Sambar Powder
1 and 3/4 Tsp Salt

2 Cup Water

Heat oil in a pan, add mustard seeds, when it starts to splutter, add asafoetida, fenugreek seeds, fry for few seconds.

Add onion, green chilies, curry leaves, fry till the color of the onion changes.

Add bell peppers and fry for 2 minutes.

Add tomato and fry for 2 minutes.

Add sambar powder, salt and mix well.

Add tamarind water, 1 cup water and allow it to boil, simmer to medium and cook for 10 minutes.

Add cooked toor dal, 1 more cup of water, increase the heat to high, allow it to boil and reduce the heat to medium and cook for 10 more minutes in medium flame.

Cilantro Leaves, To Garnish

Switch off the stove and garnish with cilantro leaves.

Serves: 7
Taste Note: Tastes Good. Not Great though... Need more sambar powder and salt.