You are here

Capsicum Lemon Rice

Sarita.Bhandarkar's picture
Ingredients
  Rice 1 Cup (16 tbs) (Basmati Or Sona Masoori)
  Oil 2 Tablespoon
  Mustard seeds 1⁄2 Teaspoon
  Urad dal 1⁄2 Teaspoon, split, skinned
  Chana 1⁄2 Teaspoon
  Chopped cashew nuts/Chopped peanuts 2 Tablespoon
  Green chilies 4 , slit length wise (To Taste)
  Freshly grated ginger 1 Teaspoon
  Curry leaves 10
  Turmeric powder 1⁄4 Teaspoon
  Asafoetida 1 Pinch
  Capsicum 1 , chopped
  Salt To Taste
  Chopped coriander 2 Tablespoon
  Lemon juice 1⁄2 (To Taste)
Directions

Wash and cook rice. Spread on a plate and allow to cool down completely. Separate the grains with a fork. (You can also use leftover plain rice)
Heat oil in a pan. Add mustard. When they splutter, lower the heat and add cashew nuts/peanuts and sauté until golden.
Add chana dal and urad dal and sauté until golden. Add green chillies, ginger and curry leaves. Mix well.
Add turmeric powder and asafetida and mix well. Add chopped capsicum and sauté until tender.
Add cooked rice and salt. Mix gently. Cover and simmer for 5 minutes.
Mix gently again and switch off the flame. Allow to cool slightly.
Add chopped cilantro and lemon juice and mix well.
Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Savory
Method: 
Stir Fried
Ingredient: 
Rice, Vegetable
Restriction: 
Vegan, Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.58
Average: 4.6 (5 votes)

7 Comments

healthyeating's picture
Can we use any kind of urad dal (black/white) for this rice recipe?
Sarita.Bhandarkar's picture
For this recipe, use white split urad dal.
aparna.priya's picture
In South India, people use Basmati rice for this delicious capsicum lemon rice...it adds flavor to the recipe :)
perceptiveeye's picture
Whenever I cook anything using capsicum, it dominates the flavor in the recipe..I really don't like it's flavor. DO you have any idea which can help me to reduce it's flavor and enhance other ingredients flavor?
shantihhh's picture
Green chiles have a far more pungent flavour than red ripe chiles. I cook a lot of Thai cuisine. I am the Thai Food Editor on Bellaonline.com and have been to Thailand 30+ times learning of the cuisine. Thai cuisine is well known for using chiles BUT in balance of hot-sweet-salty-sour (plus bitter in Issan). If you can taste one of these flavours above the others you need to balance to a blended one flavour! When making Italian tomato sauce it is much the same-you don't want the chile or acid to dominate but blend in creating a "bright" flavour. Mario Baltali often does this-add a little sugar to a tomato sauce, then some vinegar-yes vinegar, then sugar again, and inegar again until balanced. The sauce is brighter and not acidic and not sweet either. Cooking is about taste=chemistry of sorts.
veg.foodie's picture
This is a very refreshing recipe up there... has a lotta potential.. will save and try when i get a chance... i guess it turns out like a pulao but not sweet though, right? wish u had given a pic :(
chef pj's picture
hmm.. sarap nyan ^^