Preparing the Base

Begin by heating a kadai on medium heat with a little bit of oil. Optimal heat level is reached when there is a shimmer of oil in the kadai; this can be tested by inserting one cumin seed in the oil, which should start sizzling.

Temper the Ingredients (Tadka)

Next, temper the spices by pouring in chana dal, mustard seeds, moong dal, and jeera.

Lentils impart a crunchy texture to the preparation.

Mustard seeds give it a sharp bite.

Finally, the jeera creates an aromatic base.

Sautéing the Onions

When the mustard seeds splutter and the lentils become golden, add in finely chopped onions. Continue cooking till they acquire a transluscent golden brown hue; this will take just one minute.

Creating Flavors

Add ginger and garlic pastes and curry leaves to the kadai. Sauté for 60 seconds. It is essential to sauté at this stage in order to get rid of the raw smell of ginger and garlic and turn the mixture into a light golden color due to the flavor of the curry leaves.

Adding the Tomatoes

Then add the finely diced tomatoes. It is important that the tomatoes be finely sliced since this will ensure that they quickly form the basis for the thickened "gravy" of the dish. It is also preferable to use ripe tomatoes, which have enough acidity and liquid content to give the sauce its gravy texture.

Steaming the Ingredients

After adding some salt to the tomatoes, cover the kadai and place it on low heat. The steam generated will soften the tomatoes to achieve the pulpy texture required in the recipe without scorching them.

Cooking the Capsicum

After the tomatoes have softened sufficiently, then add the pieces of capsicum. The addition at this point ensures that the capsicum pieces are properly cooked while retaining their vibrant colors and crunchy texture.

Seasoning and Simmering

Now, add the turmeric powder, red chilli powder, and a few drops of water. Water makes sure that the dry seasonings blend well with the vegetables without burning. Simmer for 2 more minutes, covered.

Final Flavors

As the final step, you can use some coriander powder to bring a unique flavor to your curry. Switch off the stove, and top it off with freshly chopped coriander leaves.

Food Combination: Rotis or phulkas along with this curry make a perfect combination.