### TranslatedIngredients: 3 Red Bell pepper (Capsicum) - cut into small cubes,1 teaspoon Chana dal (Bengal Gram Dal),1 teaspoon Mustard seeds,1 sprig Curry leaves,3 tablespoons Fresh coconut - grated,Asafoetida (hing) - a pinch,1 tablespoon Ginger - grated,2 Green Chillies,2 teaspoons Sunflower Oil,Salt - to taste ### PrepTimeInMins: 5 ### CookTimeInMins: 15 ### TotalTimeInMins: 20 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Red Capsicum Poriyal (Red Bell Peppers Stir Fry with Ginger Spiced Coconut), wash, deseed the red bell peppers and chop them into small cubes and keep aside.Heat oil in a wok, add the mustard seeds and let it splutter. Add the chana dal, asafoetida, curry leaves and let it splutter.To this add the cubed red bell peppers, season with salt and cook until they are crunchy yet cooked to 3/4th.Make a coarse mix of the grated coconut, ginger, green chillies using a mixer grinder without adding any water.Add this ginger spiced coconut mix to the cooked red peppers, mix well and switch off the heat.Serve the Red Capsicum Poriyal (Red Bell Peppers Stir Fry with Ginger Spiced Coconut), along with Phulka, Dal Palak and Kachumber Salad for a nutritious weekday lunch.