|
Ingredients
|
Quantity
|
|
Plain rice
|
1 cup
|
|
Bell pepper
|
4
|
|
Lemon
|
1
|
|
Grated dry coconut
|
1 ½ tbsp
|
|
Turmeric powder
|
¼ tsp
|
|
Oil
|
3 tbsp
|
|
For
seasoning:
|
|
|
Mustard seeds
|
½ tsp
|
|
Black gram dal
|
1 tsp
|
|
Bengal gram dal
|
2 tsp
|
|
Red chillies
|
2
|
|
Curry leaves
|
2
|
|
Cashew nut
|
1
|
|
Roasted peanuts
|
1
|
|
For
masala powder:
|
|
|
Chillies
|
6
|
|
Cinnamon
|
1 piece
|
|
Coriander seeds
|
2 tsp
|
|
Cumin seeds
|
½ tsp
|
|
Black gram dal
|
1 ½ tsp
|
|
Bengal gram dal
|
1 ½ tsp
|
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.
