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:

1. Cook rice and keep aside.
2. Wet grind tomatoes, ginger paste, cumin, red chillies, cilantro, salt and keep aside.
3. Take a wok, heat ghee.
4. Splutter mustard, cumin seeds, channa dal, bay leaves and cinnamon.
5. Add curry leaves, then bell peppers.
6. Saute until the green bell peppers become soft.
7. Now add the ground masala to the green peppers and saute until flavour rises.
8. Turn off heat and add cooked rice.
9. Mix and serve hot with carrot salad or any raita.

Recipe courtesy of PadmaPriya