Bell Pepper Rice

A quick dish with leftover rice!

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Serves 4 people.

Ingredients:

• 1 cup cooked rice

• 2 bell peppers

• 1 onion

• 1 tbsp channa daal (bengal gram)

• 1 tbsp urad daal (split black gram) + 1/2 tsp for tempering

• 1 tbsp coriander seeds

• 1/2 inch cinnamon stick

• 1 tsp jeera (cumin seeds)

• 3 -4 dried red chili

• 1 tbsp ghee

• 1/2 tsp mustard seeds

• 1 sprig curry leaves

• pinch of hing (asafatida)

• 1/4 tsp turmeric

• 1 1/2 tbsp grated fresh or dry coconut

• salt to taste

Method:

1. Cooked rice should be cool and grains separated.

2. Slice bell peppers and onion thinly.

3. Dry roast the daals, coriander seeds, jeera, cinnamon stick, and red chili together until golden brown. Cool and powder the spices.

4. Heat ghee in pan and fry urad daal and mustard seeds. Add chopped curry leaves and hing when mustard seeds splutter.

5. Add sliced vegetables and turmeric and mix well. Cook covered for few minutes until veggies soften.

6. Add spiced powder and coconut, and mix well.

7. Sauté on high heat for 2 minutes making sure the mixture does not burn.

8. Add cooked rice and salt. Sauté on medium heat for few minutes.

9. Serves best hot or cold on the same day.