Stuffed Bhavnagri Chillies

Ingredients

10 bhavnagari chillies , split lengthwise and deseeded

For The Stuffing

1/4 cup yellow moong dal (split yellow gram)

1 tsp Paropkar Kachi Ghani Mustard oil

1/4 tsp cumin seeds (jeera)

a pinch of asafoetida (hing)

1/4 cup chopped onions

3/4 tsp ginger-green chilli paste

a pinch of turmeric powder (haldi)

1 tbsp chopped coriander (dhania)

salt to taste

For The Tempering

1/2 tsp cumin seeds (jeera)

1 1/2 tsp Paropkar Kachi Ghani Mustard oil

Method

For the stuffing

1) Wash and soak the yellow moong dal in enough water in a deep bowl for 1 hour. Drain and keep aside.

2) Heat enough water in a deep non-stick pan, add the yellow moong dal and salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Drain and keep aside.

3) Heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida.

4) When the seeds crackle, add the onions, ginger-green chilli paste and turmeric powder and sauté on a medium flame for 1 to 2 minutes.

5) Add the cooked moong dal, coriander and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.

6) Cool slightly and keep aside.

How to proceed

1) Divide the stuffing into 12 equal portions.

2) Fill each chilli with a portion of the stuffing.

3) Heat the oil in a broad non-stick pan and add the cumin seeds.

4) When the seeds crackle, add the chillies and salt and sauté on a medium flame for 5 minutes or till they turn brown in colour from all the sides.

5) Serve immediately.