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We hope you got benefit from reading it, now let’s go back to sig's stuffed sweet pepper in a creamy dhal sauce recipe. To cook sig's stuffed sweet pepper in a creamy dhal sauce you only need 21 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to make Sig's Stuffed Sweet Pepper in a Creamy Dhal Sauce:
- Take stuffed sweet peppers
- You need 12 small fresh sweet peppers
- Provide 1 medium read onion , chopped finely
- Take 1/2 lime, juice only
- Prepare 1 tbsp light soy sauce
- Take 50 grams toasted almonds, crushed
- You need 50 grams crushed nuts of choice . I use cashew or pistachio
- Use 2 tbsp sweetened coconut shreds
- You need 2 tbsp heated curry powder( heat for a couple of minutes until you can smell the aroma )
- You need 1/4 tsp fenugreek
- Provide 1/2 tsp chili powder
- Use 1 tbsp warm water
- Use 3 tbsp olive oil, 2 for browning the stuffed peppers, 1 for making sauce
- Prepare sauce
- Take 1 small can of brown puy lentils, drained and rinsed
- Prepare 1 small jar of asian type mushrooms in oil of preference
- Prepare 15 curry leafs
- Use 1 green chilli chopped
- Get 300 ml coconut milk
- Get 3/4 tsp ground turmeric
- Prepare 1/4 tsp garam masala
Instructions to make Sig's Stuffed Sweet Pepper in a Creamy Dhal Sauce:
- First wash the peppers , make a cut into one side, remove seeds ,do not break the pepper apart
- Heat the curry powder, then mix with all the other ingredients in to a blender for the stuffing except the olive oil . Make a rough paste
- Stuff the sweet peppers with the paste
- Heat oil and and brown the peppers on sides, try avoid stuffing coming out. Remove from the pan and set aside
- Add the same chopped chilly and curry leaves to pan. Fry for a few minutes in one teaspoon of olive oil, add lentils simmer for a few minutes and then add turmeric and garam masala simmer for one more minute , do not let burn
- Add the drained mushrooms
- Add the creamed coconut and milk or the coconut milk if the sauce gets to thick add a little more milk or water
- Add the pepper and simmer until of soft but still in shape.
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