Soak dal in water for 30 minutes, as soaking helps in easy cooking of the dal.
Rinse the dal well. Pour 1.5 cups of water, then add 1/4 tsp of jeera and 1 pinch of methi seeds. Pressure cook dal for 4 to 5 whistles.
By the meantime soak tamarind in 1/2 cup of hot water for 20 minutes. Extract the tamarind juice and discard the pulp. Keep by side.
Chop the onion, tomatoes, and capsicum into cubes
Then, measure and keep the ingredients 'To Temper'.
Heat 2 tbsp of oil in a pan and add the mustard seeds. Once it starts to splutter, add the urad dal, jeera, methi seeds and give a quick stir.
Now, add the curry leaves, onion and saute till translucent.
Add the tomatoes and saute till mushy.
Now, add the capsicum and saute for 2 minutes in low flame, till the raw smell of the capsicum leaves.
Pour the dal water (used for cooking dal). Once it starts to boil, add the turmeric powder, sambar powder, and required salt.
Cook covered for about 3 to 4 minutes until the capsicum turns soft but not mushy.
Mash the dal and add now. Mix well and let it boil for 2 minutes.
Pour the tamarind juice and give a final boil for 2 minutes. Mix everything and switch off the flame.
Finally, garnish with coriander leaves.Serve this Capsicum Sambar Recipe with rice and Potato Curry.
Tips for Kudamilagai Sambar
1. For easy cooking of dal, soak it in water for 30 minutes. Equal quantity toor dal and moong dal can also be used.2. Onion can be replaced with shallots/small onion (10 nos) which adds more taste to the Kudamilagi Sambar.3. I used green colored capsicum alone. For a colourful sambar, you can use red and yellow coloured capsicums too.4. Use ghee or sesame oil for tempering which lends an excellent aroma to the Capsicum Sambar Recipe.5. Use curry leaves and hing generously in seasoning for more aroma.6. Sambar powder can be replaced with 2 tsp of chilli and coriander powder.7. Always add tamarind juice only after the capsicum is cooked. It can be replaced with 2 tsp of readymade tamarind paste too.8. The shelf life of this sambar is 3 days under refrigeration. Also, it tastes better the next day.