Red Capsicum Rice

Ingredients

Red Capsicum	250 gms
Frozen /fresh  Peas	1/4 cup
Urid dhal	1 tsp
Channa dhal	1 tsp
Mustard seeds	½ tsp
Turmeric powder	¼ tspn
Vangibath powder	2 tbspn
Curry Leaves	1-2 sprigs
Cashews (broken)	A few
Salt	As per taste
Oil	2 tbpsn
Asafoetida/Hing	¼ tspn

Method

1. Wash and cut capsicum into long, thin pieces and keep aside.
2. Cook rice and spread it on a plate and let it cool.
3. Heat oil in a pan and add mustard seeds, channa dhal, urid dhal, turmeric and cashews. Fry until they are golden brown and add curry leaves and hing. Next, add capsicum and peas. If you’re using frozen peas you don’t need to boil them. If you’re using raw peas, make sure you boil them before adding them.
4. Fry until the capsicum becomes soft. Now add salt and mix well and finally add vangibath powder. Fry for a further 2 minutes. 
• If you don’t have vangibath powder, you can make it before hand and keep it in an air tight container.
• All you need is 2 tbspn channa dhal, 2 tbspn urid dhal, 1 tbspn coriander seeds, 2 one-inch cinnamon sticks, 2 cloves, 5-6 red chillies and 3 tbspn dry coconut.
• Dry roast all the above except coconut using ½ tspn of oil. When it is cool, powder them along with coconut and store it.
5. Add rice to the capsicum and mix it well. Garnish it with chopped coriander leaves and serve with raita of your choice. 

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