Capsicum Rice

Ingredients

·         2 medium green capsicums, seeded and sliced

·         3 cups cooked rice

·         2 tbsps split Bengal gram (chana dal)

·         7-8 dried red chillies

·         2-3 tbsps fennel seeds

·         ¼ cup coriander seeds

·         2 tsps cumin seeds

·         2 tbsps oil

·         1 tsp mustard seeds

·         2 tsps split skinless black gram (dhuli urad dal)

·         1 sprig of curry leaves

·         2 medium onions, sliced

·         Salt to taste

·         ¼ tsp turmeric powder

·         ½ tsp red chilli powder

·         2 tbsps scraped fresh coconut

·         2 tbsps tamarind water

·         2 tbsps chopped fresh coriander leaves

Method

1.      Heat a shallow non-stick pan, add split Bengal gram, red chillies, fennel seeds, coriander seeds and cumin seeds, mix and dry roast till fragrant.

2.      Take the pan off the heat and allow to cool. Transfer into a blender jar and grind to coarse powder.

3.      Heat oil in a deep non-stick pan, add mustard seeds and once they begin to splutter, add split black gram and curry leaves and mix well. Add onions, mix and sauté till golden brown.

4.      Add capsicums and mix well. Cook for 2 minutes.

5.      Add salt, turmeric powder, red chilli powder, 1½ tbsps of the prepared spice mix and mix well.

6.      Add coconut and ¼ cup water and mix well.  Add cooked rice and mix well.

7.      Add tamarind water and coriander leaves and mix well. Cook for 2-3 minutes or till the rice is heated thoroughly.

8.      Transfer into a serving plate and serve hot.