CAK was intended for documenting  recipes cooked at home for the reference of children who stayed far away from home base . As our family circle started expanding to other states through marital connections an array of recipes belonging to different regions are also being documented in CAK . Learnt the recipe of a simple and tasty dish from a sweet angel who will be part of our family soon . As the name suggests powdered lentil and spice are used in the preparation of  Besan Capsicum Curry . It reminds me of Paruppu Usili which is also prepared using lentil – but soaked and ground – along with any selected vegetable. Here is the recipe of a yummy Rajasthani dish slightly altered to my convenience ! 



Capsicum ( Chopped finely ) – 2 cups

Sweet corn ( Steamed ) – 1/4 cup ( Optional)

Besan ( dry roast ) – 1/2 cup

Chilly Powder – 1 tbsp ( Instead I love to use my Sambar Powder ! )

Dania powder – 1 tsp

Cumin powder – 1 tsp 

Turmeric powder – 1 / 2 tsp

Asafoetida – 1/4 tsp

Salt – 1/2 tbsp 

Sesame oil – 2 tbsps

Mustard seeds – 1/4 tsp

Curry leaves – a few


1. Blend all the dry powders in a bowl .

2. Add chopped Capsicum and steamed sweet corn and mix well . 


3. Heat oil in a kadai and splutter mustard seeds and then add the curry leaves.

4. Add the vegetable and spice mixture , and stir well .

5. Stir and cook on medium flame till the capsicum softens .


6. Keep stirring till the oil comes out and the Besan mixture turns reddish in colour.



Enjoy the hot and spicy Besan Capsicum Curry with rotis or rice.

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