Capsicum -1 (Its a big sized one, I got approximately 11/2 cups of chopped capsicum pieces)
Channa dhal -1/4cup
Red chilly-6 (adjust to your taste)
Hing - 1/8 teaspoon
Turmeric powder -1/8 teaspoon
Mustard seeds -1 teaspoon
Urad dhal -11/2 teaspoons
Few curry leaves
MethodWash and soak the dhal for an hour along with dried red chillies.
Drain the water and grind the dhal,red chillies along with enough salt and a generous pinch of hing to a coarse paste.
Heat oil in a non-stick kadai, make the tempering with mustard seeds,urad dhal and curry leaves. Then add the chopped veggie with little salt, and cook for a couple of minutes.
Now take the capsicum from the kadai, keep it aside and add little more oil. Add the ground dhal paste and fry it on low heat till it gets cooked.(Sprinkle little oil once in a while and keep stirring..it won't take more than 5-6 minutes, non-stick kadai makes the job easy! :) )
Finally add the capsicum, mix everything well, cook for 2-3 minutes and put off the flame.
You can use thoor dal / split moong dal instead of channa dhal, or you can combine the dhals as well.
Take care and don't overcook the capsicum.
Instead of frying the raw dhal paste in oil, you can steam/microwave the same and use it for a more healthier option. Personally We prefer the usili in this way! ;)
I have noted down this recipe long back from a blog, unfortunately don't remember the site and could not link back to the original recipe.