If you’ve never made your own masala and want a tasty introduction to Indian cooking, check out this recipe for capsicum (bell peppers) and rice. This is a spicy flavorful Indian staple – the chef lovingly describes the flavors as “adding gunpowder to rice.” (You can find all these ingredients at any Indian grocery). I love this dish, and I bet you will too. Have fun!
1 tsp black mustard seeds
1 tsp black gram daal
2 bell peppers, thinly sliced
3 cups cooked rice
1tbsp coriander seeds
1 tsp cumin seeds
3-4 dry red chillies
10-12 fresh curry leaves
2 ½ tbsp ghee/oil
3 tbsp roasted peanuts
1 tbsp ground masala powder
1 bunch coriander (cilantro) leaves
Cook the rice, add one teaspoon of ghee and mix. Set aside.
Add the chiles, mustard seeds, cumin seeds, coriander seeds, glack gram daal to a pan and cook under a medium flame for one minute. Add in the peanuts and stir.
When the mustard seeds start to crackle, add the curry leaves.
Pour the mix into food processor and mix until it’s a coarse powder, then stir in the ground masala powder
Heat 1 ½ tsp of ghee and cook the bell peppers in a pan, being careful not to overcook.
Add a pinch of salt, then pour in the mixture from the food processor. Cook for 1 minute.
Add the rice into the pan and mix.
Add the coriander leaves and serve.
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