Capsicum (Green Bell Pepper) Masala Rice

How to make Capsicum (Bell Pepper) Masala Rice

            There are days when I am left wondering what I could make for the lunch-box, with the ingredients on hand. This is an easy variety rice, that will please your family for sure. The freshly ground masala adds a zest to the sweet & aromatic peppers; while the roasted Peanuts & Lentils/Dals add a delightful crunch to this  flavorful rice.

         

                

Ingredients:

Rice - 1 cup

Finely chopped Green Bell Pepper/Capsicum - 2 or 3 no:s

Dry Coconut flakes/Coprai Thuruval - 1.5 Tbsp

Turmeric powder - 1/4 Tsp
Salt to taste
Lemon juice - 1 Tbsp

Oil - 3 Tbsp
Roasted Peanuts - 3 Tbsp

For tempering:

Mustard seeds - 1 Tsp

Urad dal - 2 Tsp

Channa dal - 1 Tsp

Red Chillies - 2 no:s

Curry leaves - a few

For the Masala powder:

Dry Red Chillies - 3 no:s

Cinnamon - 1 inch 

Dhania/Whole Coriander seeds - 2 Tbsp

Jeera/Cumin seeds - 2 Tsp

Urad dal - 2 Tsp 

Channa dal - 2 Tsp

Fry the above ingredients in 1 Tsp oil & grind into a fine powder & set aside.

• Cook the rice with a little less than the usual amount of water, so it doesn't get  overcooked. Cool it by spreading it on a plate & Mix 1 Tsp of oil/ghee to the rice gently & fluff it up, so they don't stick together.
• Heat a pan with oil & add the seasoning ingredients one by one & fry them until golden in color. Let cool & grind into a fine powder.
• Drop the chopped bell pepper in the oil & saute until done. Add salt, turmeric powder, Dry coconut flakes/Coprai thuruval followed by the freshly ground masala powder.
• Stir, add the cooled rice & toss gently so the rice is well coated with the masala mixture.
• Check seasoning. Turn off the heat & add the lemon juice & chopped coriander leaves.

      Sending this flavorful rice over to Chef Mireille's event called  'Taste of the Tropics - Cilantro/Culantro/Coriander'