Capsicum Masala Rice

Ingredients (Serves 2 – 3)

1. Basmati rice / sona masuri  – 3 – 3.5 cups, cooked

2. Green capsicum / bell pepper – 1/2 large, halved and thinly sliced

    Red capsicum – 1/2 large, halved and thinly sliced

3. Turmeric powder – 2 pinches

    Masala powder – 1.5 – 2 tbsp (Recipe below)

4. Ghee – 1 – 1.5 tbsp

5. Mustards – 1/2 tsp

    Dry red chilies – 2

6. Peanuts / cashews – 10 – 15

   Urad dal – 2 tsp

   Chana dal – 2 tsp

   Curry leaves – 1 sprig

7. Lime / lemon juice – 2 tsp or to taste (You can use tamarind juice instead)

8. Salt – To taste

Masala powder – To roast and grind

9. Oil – 1 tsp

10. Urad dal – 1 tsp

     Chana dal – 2 tsp

     Dry red chilies – 3

     Curry leaves – 5

11. Desiccated coconut – 2 tsp

      Coriander seeds – 1/2 tsp

      Cumin seeds – 2 pinches

      Poppy seeds – 1/4 tsp

      Cinnamon stick – 1 small

      Clove – 1

      Hing / asafoetida – 2 pinches

Method

1. For  the masala powder –  Heat 1 tsp oil in a small pan at medium heat. Fry urad dal, chana dal, dry red chilies and curry leaves until urad and chana dal turns golden brown. Drain on to a paper towel. Next add desiccated coconut to the same pan and fry for a minute. Bring down the heat and add in the coriander seeds, cumin seeds, poppy seeds, cinnamon stick, clove and hing. Fry for 1  minute, stirring continuously. Take care not to burn the spices. Remove from flame and set aside to cool. Once cooled, grind to a powder.

2. Heat 1.5 tbsp ghee in a wide non-stick pan. Splutter mustard seeds and fry dry red chilies. Add in the peanuts/ cashews, urad dal, chana dal and curry leaves. Fry until they turn golden. Add in the sliced capsicum pieces. Saute for 3 – 5 minutes. Add the turmeric powder and ground masala powder. Mix everything well and cook for a minute. Add in the cooked rice and mix everything well. Check for salt. Cook for a few minutes until everything is heated through. Finally add in the lemon / lime juice. Mix well. Garnish with 1 – 2 tbsp fresh grated coconut. Serve with yoghurt/ raita, pickle and pappad/ chips or with any gravy.

Tip

You can use small eggplants(brinjal) or ivy gourd instead of capsicum.