Cut the top off the chili peppers and stuff with the reduced leftover dal. Heat oil in a pan and sauté the stuffed peppers till light brown. Drain and keep aside.
Temper the same oil with cumin seeds and asafoetida. Saute for a few seconds. Add the onion and curry leaves. Stir fry till the onions turn light brown in colour.
Now add ginger-garlic paste and turmeric powder. Continue to sauté till it is well fried.
Pour in tomato puree and the rest of the dry spices.
Mix everything well & sauté till oil separates.
Add 1 cup water & bring to a boil. Add fried & stuffed chili peppers. Cover with a lid & simmer on a medium flame for 3-4 minutes till done.
Garnish with coriander leaves & serve as a side dish with pulao, plain steamed rice, jeera rice, naan, tandoori roti or just plain chapatti.
