Capsicum Curry

I apologize for going kaput again without any prior notice though the culprit this time is my laptop. :) The display screen has given up and the problem still needs fixing. And for the same reason, I haven't been able to check many posts of  the A- Z blogging marathon yet. I am borrowing my husband's system for the time being and hopefully am going to complete this month's blogging marathon without a hitch.
And here is a simple yet flavorful capsicum curry to kickstart the event.

Ingredients:
1 capsicum - de-seeded and chopped (about 1 cup)
1 tomato - roughly chopped
2 Tbsp peanut - dalia powder
Salt to taste
For tadka:
1 Tbsp oil, 1 tsp each - chanadal, urad dal/skinned black gram, mustard seeds and cumin seeds

Method:
* Heat oil in a kadai / pan and add chana dal, urad dal, cumin seeds and mustard seeds.
* When dals start turning reddish, add tomato and fry for a minute or so.
* Next add the chopped capsicum and salt. Mix well, cover and cook until capsicum softens.
* Now add peanut- roasted chickpea powder, mix and cook for a couple of minutes more.
* Turn off the stove and serve warm with rice / rotis.

This is going to be my contribution to "Cooking with Capsicum". Check what other marathoners are cooking at BM #34.

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