### TranslatedIngredients: 1 cup arhar dal, 1 carrot - cut, 1 capsicum (green) - cut, 1 tomato - chopped, 1 inch ginger - chopped, 1/2 tsp turmeric powder, 1 cup tamarind water, salt - According to taste, 1 teaspoon mustard, 1 teaspoon cumin seeds, asafetida - a pinch, 1 sprig curry leaves, 1 tomato - chop, 1 green chili - cut ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To make Carrot Capsicum Pulses Recipe, first of all add a pressure cooker toor dal, vegetables, tomatoes, turmeric powder, salt, water and close the cooker. Cook till 5 cities come. After coming to city 5, turn off the gas and let the pressure drain automatically. Now heat the oil in a small pan. Add mustard seeds, cumin seeds and let it splutter. After the cumin seeds crackle, add curry leaves, asafoetida and let the curry leaves crackle. Now add green chilies, tomatoes and cook till the tomatoes become soft. Open the cooker and put it on the gas again. Add tamarind water to the pressure cooker and mix well, add salt, tempering and pulse. Allow to cook for 1 minute and turn off the gas. Serve Carrot Capsicum Dal Recipe with Rice and Beetroot Thoran for dinner.