Cut the top off the chilli peppers and stuff with the reduced leftover dal. Heat oil in a pan and saute the stuffed peppers till light brown. Drain and keep aside.
Temper the same oil with cumin seeds & asafoetida. Saute for a few seconds. Add the onion & curry leaves. Stir fry till the onions turn light brown in colour. Now add the ginger-garlic paste and turmeric powder. Continue to saute till it is well fried.
Pour in the tomato puree and the rest of the dry spices. Mix everything well and saute till the oil separates.
Add 1 cup water and bring it to a boil. Drop in the fried and stuffed chilli peppers. Cover with a lid and 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.
