Capsicum Rice
Capsicum rice is a delicious and colorful dish made with a blend of spices and sautéed capsicum. It's a perfect lunchbox recipe and a great way to use leftover rice. Ingredients: Capsicum, Rice, Salt, Chana dal, Coriander, Urad dal, Mustard seeds, Onion, Red chilli powder, Green chilli, Hing, Turmeric powder, Garam masala, Cooking oil
30min
Cook Time
4
Servings
Recipe
210 kCal
Recipe
1
Wash and finely chop 2-3 medium-sized capsicums. Set aside.
2
Heat 2 tablespoons of oil in a pan over medium heat. Add 1 teaspoon mustard seeds and let them splutter.
3
Add 1 teaspoon urad dal, 1 teaspoon chana dal, and a pinch of asafoetida (hing). Sauté until the dals turn golden brown.
4
Add 1 finely chopped onion and 2-3 chopped green chilies. Sauté until the onions turn translucent.
5
Add the chopped capsicum and cook for 5-7 minutes until they are soft but still retain their crunch.
6
Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala, and salt to taste. Mix well and cook for 2-3 minutes.
7
Add 3 cups of cooked rice (preferably leftover) to the pan and mix gently, ensuring the rice is well coated with the spices and capsicum mixture.
8
Cook for another 2-3 minutes, then garnish with chopped coriander leaves and serve hot.
Nutrition
210
kCal
4 g
Protein
7 g
Fat
33 g
Carbs
2 Capsicums
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Coriander
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1 tsp of Mustard Seeds
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All the tools you would need
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1 tsp of Red Chilli Powder
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½ tsp of Turmeric Powder
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1 tsp of Garam Masala
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2 tbsp of Cooking Oil
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