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Ingredients:
6-8 cups Cooked Rice (Use Basmati or Sona Masuri)
3-4 medium Peppers/Capsicums, cut into 1 inch squares
½ tbsp Jaggery/Sugar (Optional)
2 tbsp Lime/Lemon Juice (Optional)
2-4 tbsp Roasted Peanuts
Salt to taste

For Spice Powder:
1 tsp Jeera/Cumin Seeds
1 tbsp Coriander Seeds
5-7 Dry Red Chillies (Adjust acc to taste)
1 inch Cinnamon Stick
½ tbsp Urad Dal/Split Black Lentils
½ tsp Mustard Seeds (Optional)
¼ tsp Hing (Optional)
2-3 tbsp Roasted Peanuts
Few Curry Leaves
½ tbsp Oil

For Tadka/Tempering:
1 tsp Mustard Seeds
½ tbsp Urad Dal/Split Black gram
½ tbsp Channa Dal/Split Chickpeas
A pinch of Hing/Asafoetida
Few Curry Leaves
1 tbsp Oil

Method:

Heat ½ tbsp of oil in a pan and all the ingredients (except roasted peanuts) listed for spice powder and roast them on low flame for 2-3 minutes till the lentils turn light golden and heady aroma of roasted spices fills your kitchen. Let them cool completely before you grind them to fine powder. Set aside this spice powder till needed.
Heat 1 tbsp of oil in a pan and add mustard seeds, channa dal, urad dal, hing and curry leaves. Sauté till mustard starts to pop and splutter and also the lentils turn golden brown.
Add chopped capsicums and stir fry for 1-2 minutes till its skin starts to wilt. Mix in ground spice powder, jaggery powder and salt to taste and simmer for 2-3 minutes.
Now add cooked rice, lemon juice and peanuts and gently mix them well till every grain of rice is coated with spice mixture. Cook for another 1-2 minutes till every grain of rice is heated through.
Serve this delicious bowl of Masala Capsicum Rice with chilled Yogurt/Raita, pickle and papad and enjoy.

Labels: Basmati Rice, Capsicum, Peanut, Recipes from Your Kitchen, Rice