Capsicum Bhath

(Spicy and Sour Coloured Bell Pepper Rice)

Click here to view the original post

Prep Time: 10 mins
Cooking Time: 10 mins (If using leftover rice) to 30 mins
Serves: 4-5

Ingredients:
2 cups Rice or 6-8 cups Cooked Rice (Preferably Basmati or Sona Masuri)
3 medium Capsicums/Bell Peppers (I used red, yellow and green), cut into bite sized pieces
1 large Red Onion, cut into bite sized pieces
1-2 Green Chillies, slit (Optional)
1 small lime sized Tamarind Pulp, soaked in ¼ cups of warm water and juice extracted
1-2 tbsp Jaggery (Adjust acc to taste)
2-3 tbsp Vangi Bhath Masala Powder (Adjust acc to taste)
¼ tsp Turmeric Powder
Few Cashews, roasted in little ghee
Salt to taste

For Tadka/Tempering:
1 tsp Mustard Seeds
½ tsp Jeera/Cumin Seeds
1 tbsp Urad Dal/Split Black Grams
1 tbsp Channa Dal/Split Chickpeas
2 Dry Red Chillies, halved
2 springs of Fresh Curry Leaves
¼ tsp Hing/Asafoetida
2 tbsp Oil/Ghee or combination of both (You can use more if needed)
 
Method:
Cook rice in enough water and let it cool completely. Then take this cooked rice and add tbsp of oil to it. Mix well making sure that every grain is separate. Keep it aside till needed.
Heat oil in a pan and add mustard seeds to it. When it starts to pop and splutter, add jeera, channa dal, urad dal, halved dry red chillies, hing and curry leaves. Sauté till the lentils turn golden brown. Add slit green chillies, if using, and onion pieces to it and sauté till it turns translucent, about 2 mins.
Mix in bell peppers, turmeric and stir well. Keep stirring continuously till every piece of pepper is coated well with tadka and the skin starts to wilt, about 3-4 mins. Make sure that you don’t over cook the peppers and it should retain its crunchiness.
Next add tamarind water, jaggery, vangi bhath powder, and salt to taste and mix well. Cover and cook at medium heat for 2-3 more minutes, stirring in between. When the capsicums are cooked partially, add cooked rice and roasted cashews and mix well. Cook for 2 more minutes till every grain of rice is heated through and the spice mixture is coated well.
Serve this delicious Capsicum Bhath with cool Raita and Papads and enjoy.