Capsicum Rice

Recipe Ingredients

1 cup	160g / 5.6oz	Plain rice
4		Bell Peppers
1		Lemon
1 1/2 tablespoons	22ml	Grated dry coconut
1/4 teaspoon	1.3ml	Turmeric powder
3 tablespoons	45ml	Oil
		For Seasoning:
1/2 teaspoon	2.5ml	Mustard seeds
1 teaspoon	5ml	Black gram dhal
2 teaspoons	10ml	Bengal gram dhal
2		Red chiles 2 Curry leaves
1		Cashew nuts
1		Roasted peanuts
		For masala powder:
6		Chiles
1		Cinnamon
2 teaspoons	10ml	Coriander seeds
12 teaspoons	60ml	Cumin seeds
1 1/2 teaspoons	7.5ml	Black gram dhal
1 1/2 teaspoons	7.5ml	Bengal gram dhal

Recipe Instructions

Fry the above ingredients in a tea spoon of ghee or oil until golden brown. Powder and keep.

Cook rice until 3/4 cooked. Drain water off the rice, spread and cool. Mix a teaspoon of oil or ghee to that and keep aside.

Heat oil and add seasonings one by one and fry until golden brown in color. Add diced capsicum and fry until soft. Reduce heat and add grated dry coconut. Fry until light brown; add turmeric powder, salt, and the cooked rice. Fry for a few minutes until the rice is hot. Squeeze lemon juice and powdered masala. Mix well and garnish with cut coriander leaves.

Source:
Yamuna Devi

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