Ingredients:
• 2 – Green bell peppers, medium sized, cut into small pieces
• 1 tsp – Mustard
• 1 tsp – Cumin seeds
• 1 tsp – Channa dal
• 1 or 2 – Bay Leaves
• 2 – Cinnamon sticks
• 1 tsp – Ghee
• 2 cups – Basmati Rice, washed and soaked for 15 minutes
• To Grind:
• 2 – Tomatoes, medium-sized
• 1 tsp – Ginger paste
• 2 tsp – Cumin seeds
• 6 – Red Chillies
• 2 tsp – Salt
• Handful – Cilantro, washed and chopped
Method:
- Cook rice and keep aside.
- Wet grind tomatoes, ginger paste, cumin, red chillies, cilantro, salt and keep aside.
- Take a wok, heat ghee.
- Splutter mustard, cumin seeds, channa dal, bay leaves and cinnamon.
- Add curry leaves, then bell peppers.
- Saute until the green bell peppers become soft.
- Now add the ground masala to the green peppers and saute until flavour rises.
- Turn off heat and add cooked rice.
- Mix and serve hot with carrot salad or any raita.
Recipe courtesy of PadmaPriya