Capsicum Rice

I am back from a nice relaxing vacation and I am happy to post a new recipe. Capsicum or Bell Pepper is one of my favorite vegetables. The different colored peppers have such distinct flavors that I include them quite often in my recipes. Capsicum rice is a simple yet delicious meal and it takes no time at all to prepare. I hope you will enjoy this recipe.



Ingredients

Spice Ingredients
Chana dal/Bengal Gram - 3 Tbsp
Urid dal/Black Gram - 3 Tbsp
Coriander seeds - 3 tbsp
Red chilies – 5 or 6
Cinnamon - ¼ stick
Cloves – 3 or 4

Main Ingredients
Red pepper -1 cup finely chopped
Green pepper -1 cup finely chopped
Onions – 1 medium finely chopped
Basmati Rice -1 cup
Lemon juice - 2 Tbsp
Coconut - 2 Tbsp
Mustard seeds – 1 Tsp
Cumin seeds – 1 Tsp
Turmeric powder – ¼ Tsp
Oil – 2 Tsp

Seasoning - Optional
Cashews – For seasoning
Coriander leaves or Cilantro – For seasoning

Directions

• Heat 1 tsp of oil in a saucepan and add all the spice ingredients and fry until the dal is golden brown. Remove from heat and grind into a fine powder and keep aside.
• Cook basmati rice with 2 cups of water and spread of a plate to cool.
• Heat the rest of the oil in the same saucepan and add the mustard and cumin seeds.
• Once the seeds splutter, add the onions and sauté them until translucent.
• Then add the green and red pepper and salt and sauté until cooked.
• Now add the freshly ground spice mixture and turmeric powder and sauté of a minute.
• Add the coconut and lemon juice and heat for a minute
• Mix well with the rice and garnish with roasted cashews and cilantro
• Serve hot with chips or yogurt.

Servings: 4

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate