Capsicum rice

Ing.- dried red chilies 3-4       capsicum 1-2    onion 1 big cut fine       cinnamon 1” piece        

 coriander seeds 2 tbsp       green chilies chopped 1 tsp

Cumin ½ tsp       blackgram/ udad dal 1 ½ tsp      tuvar/arhar  dal 1 ½ tsp      mustard seeds 1 tsp

Black gram 1 tsp      arhar/tuvar dal 1 tso    roasted cashew nuts & peanuts 2 tbsp

Grated coconut 1 ½ tbsp      turmeric pdr ¾ tsp      cooked rice 3-4 cups         lime juice 1 ½ tsp

Salt to taste       coriander leaves 1 tbsp

Method- dry roast over low flame -red chilies, cinnamon, 2 tbsp coriander seeds, ½ tsp cumin, 1 ½ tsp each of black gram & tuvar dal. Cool & powder coarsely, keep aside.

In a wok, heat oil, crackle 1 tsp mustard seeds. Then add black gram & tuvar dals 1 tsp each, roast them till golden, add the nuts,s tir fry. Add capsicum & onions, salt &  green chilies. Sprinkle a little water & cook covered for 5 minutes. Stir well. Add coconut & sauté till golden borwn. Add turmeric pdr, stir well. Stir in cooked rice, add the powdered masala , salt to taste, ½ coriander leaves, mix well. Sauté for a few minutes. Serve hot garnished with coriander leaves, along with cucumber/tomato/ boondi raita.