Capsicum with Chickpeas

Ingredients:

Green Bell Pepper / Capsicum 2
Chickpeas Cooked 1 Cup
Amchur Powder 1/4 tsp
Coriander Powder 1 Tbsp
Red Chilli Flakes 1/4 tsp
Salt to Taste

Talimpu: 

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove stems, discards seeds and chop capsicum into small chunks.
Crush the boiled chickpeas and keep aside.
Grind whole red Chile coarsely for red chili flakes.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bell pepper.
Cook covered for a minute and uncover and fry for a minute.
Stir in chickpeas and fry for a minute to evaporate any excess moisture from chickpeas.
Now add coriander powder, amchur powder, red chilli flakes and salt.
Fry for a minute or two and remove from heat.
Serve capsicum with chickpeas over plain steamed rice and dollop of ghee.

Notes: Make sure capsicum is cooked well.

Suggestions: Pressure cook soaked chickpeas in enough water for 3 whistles and strain the chickpeas for the above recipe.
Variations: You can also add diced onion to the above curry if you wish.