Capsicum Rice

Capsicum Rice is a simple dish which is apt for a weeknight dinner or for lunch boxes.

The curry powder used in the dish gives it a distinct flavor. The crunchy cashews adds more texture to the dish.

Preparation Time: 10 minutes 

Cook Time: 10 minutes 

Serves: 3-4

Ingredients:

Rice: 1 1/2 cups

Turmeric: 1/2 teaspoon 

Capsicum/Green pepper: 1 large cut in half and sliced

Cashews: 1/4 cup

Red chili powder: 1/2 teaspoon 

Curry powder: 2 teaspoons 

Coconut powder: 2 teaspoons

Cilantro/coriander leaves: 1/3 cup chopped (7-8 sprigs)

Salt to taste 

For Tempering:

Urad dal: 1 teaspoon 

Mustard seeds: 1/2 teaspoon 

Jeera: 1/2 teaspoon 

Fennel seeds: 1/2 teaspoon 

Dry red chilies: 2 broken into pieces 

Method:

Cook rice with 3 cups of water and keep aside.

Heat 2 tablespoons of oil and 1 tablespoon of ghee in a wok and add ingredients listed under for tempering. Fry for 2 minutes until the seeds splatter.

Add green pepper and turmeric, cook on high heat for 3 minutes until the pepper is crisp but fully cooked. 

Add cashews and fry for 1 minute. Add all the spices, mix well.

Add rice and mix well. Add cilantro mix well and turn off the stove.

Serve hot with raita.