Capsicum rice - A Simple Aromatic lunch recipe

The below measurement makes 3-4 servings.

1. Green capsicum - 150 gms
2. Rice - 300 gms
3. Grated coconut - 3 table spoon
4. Mustard seeds - 2 tea spoon
5. Curry leaves - 2 sprigs
6. Hing - 2 tsp
7. Oil - 2 table spoon

For the masala powder
1. Coriander seeds - 1 tablespoon + 1/2 teaspoon
2. Channa dhal/Gram dhal - 1 table spoon
3. Red chillies - 5-6 Nos
4. Urad dhal - 1/2 tsp
5. Oil - 1 tsp


Method.

1. Chop the capsicum finely.

2. Cook the rice and once the cooker cools down, take the rice off and allow it to cool completely in a wide vessel.

3. In a pan, add the oil and add all the ingredients for the powder.

You will get a good aroma of the coriander seeds and the lentils will start browning. Take it off the flame , when the coriander seeds are golden brown and lentils are golden brown. grind it into a coarse powder, once it cools down.

4. Add oil to a big wok and once hot add the mustard seeds. Once they splutter add the curry leaves and hing.

5. Add the capsicum and add the salt to make it cook faster.

6. Allow it to cook for around 15 minutes or until the capsicum is completely cooked. 

7. Add 2 table spoons of the ground masala and mix well, until the capsicum pieces are well coated with the masala powder.

8. Add the cooled rice, salt required for rice, rest of the masala powder and the  grated coconut.

9. Mix well. 

Aromatic Capsicum rice is ready.