Capsicum Barada(Capsicum & Chena Besan Dry Curry)

Ingredients

Chena Besan (Lental flour) 2 cups
Water 2 cups
Onion 1 big diced into 1 inch pieces
Capsicum 1 big diced into 1 inch cubes
Red chili powder to taste
Salt to taste
Coriander 1 cup finely chopped
Oil 4-5 table spoons
Jeera seeds ½ a teaspoon
Mustard seeds ½ a teaspoon
Curry leaves 5-6
Hing 1 pinch

1. Heat a wide pan, non stick preferably, add oil, as the oil get hot add Cumin seeds, mustard seeds and curry leaves, let the mustard seeds crackle, then add chopped onion and diced capsicum, fry them about 2-3 min .
2. Now to the above pan add measured water, salt and red chili powder. Let it boil.
3. Once you see the water is boiling, sprinkle Chena basan flour ,cover the pan with a lid and should not stir at all ,till almost all the liquid is gone.
4. Wait till almost all the liquid is gone from the pan, you should see only very little liquid at the bottom of the pan, now you can stir. After you stir, the brada will look like small balls much like chena besan crumbles.
5. Then put the lid again and let it steam for 5 min or till the raw chena besan flavor is gone.
6. Finally finish the dish with finely chopped coriander (cilantro) for garnish and most of all great cilantro flavor