Bell Peppers and Peas with Chickpea Flour Indian Recipe

Bell Peppers And Peas With Chickpea Flour Indian Recipe

Ingredients

• recipe for : Shimla Mirch Mutter Zunka
• 1/4 cup chickpea flour or besan
• 2 teaspoons safflower or other neutral oil
• 1/2 teaspoon black mustard seeds
• 3 cloves garlic, finely chopped
• 4 cups chopped bell peppers (a combination of green, red, and yellow peppers, if possible)
• 3/4 cup fresh or frozen green peas, thawed if frozen
• 1/2 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/4 to 1/2 teaspoon cayenne
• 1/4 teaspoon fennel seeds
• 2 teaspoons ground coriander
• 2 tablespoons chopped cilantro, for garnish
• 1 teaspoon lemon juice, for garnish

Method

1. Heat the chickpea flour in a skillet over medium-low heat
2. Dry roast until the color changes slightly and it becomes fragrant, 7 to 8 minutes
3. Stir frequently to avoid burning
4. Set aside
5. Heat the oil in a large skillet over medium heat
6. When hot, add the mustard seeds and cook until they begin to pop
7. Add the garlic and cook until golden, 3 to 4 minutes.
8. Add the bell peppers and mix to coat.
9. Cover and cook for 5 minutes.
10. Add the peas and mix well
11. Cover and cook until the peppers just start to soften, about 5 minutes
12. Add the salt and turmeric, cayenne, fennel seeds and coriander
13. Mix and cook for 2 minutes
14. Sprinkle the roasted chickpea flour evenly on the peppers
15. Mix well, cover and cook for 2 minutes
16. Uncover, stir well again and cook until the peppers are tender, about 2 minutes
17. Sprinkle with some water if they start to stick to the pan.
18. Garnish with cilantro and lemon juice and serve.

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