Slow-Roasted Bell Pepper with Red Lentils

Bhuna Hua Simla Mirch Aur Masoor Ki Dal

Preparation info

  • Makes

    5 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Many of us, myself included, automatically reach for that onion sitting on the counter as a starting point to build a base for sauces, stews, soups, and even stir-fries. We often overlook the bell pepper (known as simla mirch because most of them come from Simla, a picturesque resort just north of Delhi, in the foothills of the Himalayas), which bestows an uncanny, slightly smoky sweetness to a dish. I love the consistency of this curry, and often serve it as a soup course with crust