Capsicum rice recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Cooked rice - 1 cup
  2. Thinly sliced capsicum - 1/2 cup
  3. Turmeric powder - 1 teaspoon (tsp.)
  4. Chili powder - 1/4 teaspoon (tsp.)
  5. Spit bengal gram - 1 teaspoon (tsp.)
  6. Split black gram - 1 teaspoon (tsp.)
  7. Peanut - 1 tablespoon (tbsp.)
  8. Mustard seed - 1 teaspoon (tsp.)
  9. Curry leaf - 8
  10. Coriander leaf - a handful
  11. Asafoetida powder - 1/4 teaspoon (tsp.)
  12. Lemon - 1/2
  13. Oil - 2 tablespoon (tbsp.)
  14. Salt - as needed

PREPARATION:

  1. Heat oil in a pan. add mustard seeds once they stop splattering add bengal gram, black gram and sauté them until they turn brown.
  2. Now add the peanut and sauté them.
  3. Now add curry leaves, coriander leaves and sauté them. Now add asafoetida powder and sauté for 30 seconds.
  4. Now add the capsicum, turmeric powder, chili powder and sauté for 3 minutes.
  5. Now add the cooked rice, salt as needed. Mix well and cook until the rice is well coated with masala.
  6. Now remove from heat (stove). Squeeze the lemon juice. Mix well and serve hot.

NOTES:




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