Capsicum/Bell peppers Masala Rice

Ingredients:

1 Cup raw rice
2 medim sized bell peppers/capsicum (de-seeded and cubed into 1" inch pieces. You may use any colored bell peppers, i used red and green)
1/2 medium onion chopped
1/2 tsp cumin seeds
Salt to taste
2 tbsp butter/ghee/oil

To make into coarse pwd:
4 dry red chillies (adjust)
1 tbsp urad dal
1/2 tsp mustard seeds
1 tsp cumin seeds
1 tbsp coriander seeds
3 tbsp peanuts
8 curry leaves

Process:

• Wash the rice and cook it.
• Heat a pan and dry roast peanuts and keep them aside.
• In the same pan add the red chillies, urad dal, cumin seeds, mustard seeds, coriander seeds and dry roast them on medium till the urad dal changes color and that is when we add the curry leaves and fry for 1-2 mins and switch off the flame.
• Cool them completely and grind them into a coarse mixture along with the peanuts.
• Heat butter/ghee or oil in a pan and add the cumin seeds.
• After cumin seeds splutter add the chopped onions and fry till they change color. (do not add too much onions, as we do not want the onions flavor to over power the flavor of the capsicum)
• Next add the cubed bell peppers, salt and fry them for 3-4 mins (do not wait till they turn very soft. we want little crunchiness to the capsicum pieces)
• Add the masala pwd and mix well and cook for a minute.
• Then add the cooked rice, mix well.
• Adjust salt, and let it sit on medium for 1-2 mins.
• Switch off flame and serve hot with chips on the side.

Happy Tummy :-)