Spicy Masoor Daal and Vegetable Stuffed Bell Peppers

Preheat oven to 375°F (190°C).

Rinse the masoor daal thoroughly. In a small saucepan, combine the daal with 1 cup of water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the daal is cooked but still slightly firm. Drain any excess water.

While the daal is cooking, prepare the bell peppers. Cut off the tops and remove the seeds and membranes. Set aside.

Heat oil in a large skillet over medium heat. Add chopped onion and sauté until golden brown, about 5 minutes.

Add ginger-garlic paste and sauté for another minute until fragrant.

Add chopped carrots and green beans, and sauté for 3-4 minutes.

Stir in the peas, cooked masoor daal, turmeric powder, red chili powder, coriander powder, garam masala, amchur (if using), and salt. Mix well and cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.

Remove the skillet from heat and stir in the chopped cilantro.

Stuff the bell peppers with the daal and vegetable mixture.

Place the stuffed bell peppers in a baking dish. Add about 1/4 cup of water to the bottom of the dish to prevent burning.

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the bell peppers are tender.

Let the stuffed bell peppers cool slightly before serving. Serve hot with a dollop of plain yogurt.