Capsicum Besan Sabji (Bell Pepper and Chickpea Flour Stir-Fry)

Servings 4

Difficulty Medium

Ingredients

2 tablespoons chickpea flour (2/3 ounce ; 18 g)
1 1/2 teaspoons red chile powder
1 teaspoon ground cumin
2 teaspoons ground coriander
2 tablespoons vegetable oil or ghee
1 teaspoon black mustard seeds
3/4 cup finely chopped yellow onion , from 1 small onion
2 medium green bell peppers , seeded and cut into 1-inch squares
1 teaspoon Diamond Crystal kosher salt , plus more to taste; for table salt, use half as much by volume

1

In a small bowl, combine chickpea flour, red chile, cumin, and coriander. Place chickpea flour mixture in a medium nonstick skillet; cook over medium heat, stirring occasionally, until fragrant but not browned, about 1 minute. Transfer to a small bowl.
2

Return pan to medium heat and add oil or ghee until shimmering. Add the mustard seeds and cook, stirring often, until they sputter, about 30 seconds. Add the onion; cook until slightly soft but not browned, about 1 minute. Add the bell peppers and salt and stir until fragrant and the mixture is coated with the ghee or oil, about 1 minute. Reduce heat to low; cook, stirring occasionally, until bell peppers are crisp tender and release their liquid, about 5 minutes.
3

Add the spiced flour mix and stir vigorously to blend the flour with the oil and juices in the pan until the bell peppers are evenly coated in seasoning, about 1 minute. Stop stirring and allow the dish to cook for 1 minute longer. Season to taste with salt. Serve hot with rotis and dal tadka .
4

Medium nonstick skillet