Simple Capsicum Rice with No Extra Masala
A straightforward and flavorful capsicum rice dish that requires no additional masala, perfect for a quick and satisfying meal.
Ingredients
- 4 units Capsicum (Chopped into small-medium sized pieces)
- 2 units Onions (Medium sized, chopped small)
- 4 units Green chillies (Slit)
- 1 teaspoon Mustard seeds
- 1 teaspoon Split urad dal
- 1 teaspoon Chana dal
- 3 tablespoons Oil
- 2 units Dry red chillies
- 0.5 teaspoon Turmeric
- 1.5 teaspoons Red chilli powder
- 1 teaspoon Salt (Adjust to taste)
- 3 cups White rice, cooked (Cooled)
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Instructions
- 1Slit the green chillies or chop them into small pieces. Dice the onions into medium to small pieces.
- 2Heat a kadai (round bottom pan) and add oil. Once the oil is hot, add mustard seeds and allow them to splutter. Add green chillies, urad dal, chana dal, and dry red chillies. Sauté until the dals turn light brown.
- 3Add the diced onions to the pan and sauté until they become transparent.
- 4Add the chopped capsicum to the pan along with turmeric, red chilli powder, and salt. Sauté for 3-4 minutes with the lid open.
- 5Cover the pan with a lid and allow the capsicum to cook, checking every 5-6 minutes until it is tender.
- 6Set the cooked mixture aside and gently mix it with the cooled white rice. Ensure the rice is not hot for optimal results.
