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
2 tsp peanuts
1/4 tsp turmeric
1 tbsp coconut
Salt to taste
2 tbsp lemon juice
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.