Lentil stuffed peppers

Blogger and food lover, Sandy Kumar, has been kind enough to share this delicious family recipe with us. 

  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 green chilli, finely chopped
  • 1 tbsp finely chopped ginger
  • 2 garlic cloves, finely chopped
  • 1 medium onion, finely chopped
  • 1 tsp Kashmiri chilli powder
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • pinch garam masala
  • pinch asafoetida
  • 1 x 400g tin brown lentils or 200g dried brown lentils cooked until soft
  • 1 tsp cumin seeds
  • handful fresh coriander, chopped
  • 4 peppers, mixed colours, halved lengthways
  • paneer for crumbling (optional)
  • salt
  1. Heat the ghee in a large sauté pan over a medium heat, add the cumin seeds, green chilli, ginger and garlic and sauté until browned. Add the onion and cook until golden-brown. Then add the chilli powder, coriander, turmeric, garam masala, asafoetida and season to taste with salt. Add a splash of water and mix well till the spices cook. Now add the cooked lentils and mix well. At this stage of if the mixture looks wet then keep cooking to dry it out. If it looks dry already then you can mix well and turn off heat. Add the fresh coriander leaves and stir through.
  2. Steam the halved peppers for around 5 minutes, until they change colour. Allow to cool slightly before stuffing the peppers with the lentil mixture.
  3. Just before serving, heat some oil or ghee in a frying pan and fry the stuffed peppers until browned on the bottoms and sides. Top with crumbled paneer if using and serve straight away.
  4. Serve with warm flatbreads or have on its own as part of a special Sunday brunch.