Capsicum Potato Rice

Ingredients

• 1 cup White rice
• 2 teaspoons Oil
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Chana dal
• 0.5 teaspoon Cumin seeds
• 1 sprig Curry leaves
• 2 units Potato (Small sized)
• 0.25 teaspoon Turmeric
• 1 unit Capsicum
• 1 teaspoon Ghee
• 0.5 teaspoon Lemon juice
• 3 teaspoons Coriander seeds
• 4 units Dry red chillies
• 2 teaspoons Split urad dal
• 1 tablespoon Peanuts
• 0.5 tablespoon Asafetida

Instructions

1. 1Heat oil in a Kadai over medium heat. Add mustard seeds, chana dal, and cumin seeds. Once the seeds begin to crackle, add curry leaves and chopped potatoes. Sprinkle with turmeric powder and salt. Cook until the potatoes are tender. Add finely chopped capsicum and continue to cook until the capsicum is soft.
2. 2In a separate pan, heat oil and add dried red chillies, urad dal, chana dal, coriander seeds, and peanuts. Fry until aromatic, ensuring they do not burn. Allow the mixture to cool, then grind it into a fine powder using a blender.
3. 3Add the prepared masala powder to the cooked capsicum and potatoes. Stir in asafetida and mix well. Cook for an additional 2 minutes to blend the flavors.
4. 4Add the cooked rice to the vegetable and masala mixture. Mix thoroughly to ensure the rice is well coated. Finish with lemon juice and ghee, stirring to combine. Serve hot.