Capsicum Rice

Course : Indian
Serves: 1
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1 cup Plain rice
4 medium Bell Peppers
1 medium Lemon
1 1/2 tablespoons Grated dry coconut
1/4 teaspoon Turmeric powder
3 tablespoons Oil
---For Seasoning:
1/2 teaspoon Mustard seeds
1 teaspoon Black gram dhal
2 teaspoons Bengal gram dhal
2 medium Red chiles 2 Curry leaves
1 Cup cashew nuts
1 Cup Roasted peanuts
---For masala powder:
6 medium chiles
1 piece Cinnamon
2 teaspoons coriander seeds
12 teaspoons cumin seeds
1 1/2 teaspoons black gram dhal
1 1/2 teaspoons Bengal gram dhal

Preparation / Directions:

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.

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