Capsicum rice is similar to vangi bhath (brinjal rice), is very easy to prepare and is a perfect lunch box food. I had bookmarked this recipe years ago and have forgotten the source, but have been making it frequently ever since. I made it for my mom when she visited us and she liked it a lot and wanted me to make it for others when we went on vacation to India. So this summer, when you see those capsicums rolling in farmer’s market or in your garden you know what to do.

Ingredients – For masala
2 tsp urad dal
2 tsp channa dal
2 tsp cumin
2 tsp coriander seeds
6 red chillies
Cinnamon

Ingredients – For rice
1.5 cups uncooked basmati rice
3 capsicums (4 cups chopped)
1 tbsp oil
1/4 tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
3 red chillies
Curry leaves
2 tsp peanuts
Few cashews
1/4 tsp turmeric
1 tbsp coconut
Salt to taste
2 tbsp lemon juice

Method
Cook the basmati rice in the ratio of 1:2 for rice:water and allow to cool. Only when it cools, the grains stay separate.

Let us prepare the masala. Dry roast all the ingredients under masala. Allow to cool.

Take in a blender and grind coarsely. Keep aside.

Heat oil and add mustard seeds. When they pop, add the rest of the seasoning ingredients. (Urad dal, channa dal, red chillies, curry leaves, peanuts and cashews)

When the dals turn golden brown, add the capsicum and turmeric powder.

Capsicums are done. They cook pretty fast and it took around 8-10 minutes for me.

Now add the coconut and salt. Mix well.

Add the cooked rice. Mix gently.

Add lemon juice.

Add the ground masala. I used around 5 tsp of the masala.

Mix well and turn the stove off. Garnish with coriander leaves.

Easy capsicum rice ready to be served for a light lunch or dinner. We had it with onion-tomato raita.

Enjoy!

Linking to Anamika’s Healthy Lunchbox event started by Smitha.