कॅप्सिकम राइस | Capsicum Rice | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

This Capsicum Rice makes for a quick and easy lunch meal for everyone.

CAPSICUM RICE

Ingredients

2 medium capsicums, seeded and sliced
3 cups cooked rice
2 tbsps split Bengal gram (chana dal)
7-8 dried red chillies, stemmed
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

Method

1. Heat a pan. Dry roast chana dal, dried red chillies, fennel seeds, coriander seeds and cumin seeds till fragrant.
2. Take the pan off the heat and allow to cool.
3. Transfer in a blender jar and grind to coarse powder.
4. Heat oil in a pan. Add mustard seeds and once they begin to splutter, add urad dal, curry leaves and mix well.
5. Add onions and sauté till golden brown.
6. Add capsicum and mix well. Cook for 2 minutes.
7. Add salt, turmeric powder, red chilli powder, 1½ tbsps of the prepared spice mix and mix well.
8. Add coconut, ¼ cup water and mix well.
9. Add cooked rice and mix well.
10. Add tamarind water, coriander and mix well. Cook for 2-3 minutes or till the rice is heated thoroughly.
11. Transfer in a serving plate and serve hot.

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