Ingredients :
Channa Dal – 2 tbsp, Coriander / Dania seeds – 2 tbsp, Curry leaves – 10 -15, Black pepper – 1/2 tsp, Cumin seeds – 2 tsp, mustard – 1/2 tsp, Onion – 1, Bell Pepper / Capsicum ( Any color ) – 1, Turmeric Powder – 1/4 tsp, Asafoetida / Hing – a pinch, Cooked Rice – 2 cups, Mint leaves, Salt – to taste, Oil.
Procedure :
- Dry roast and powder Channa dal, Coriander seeds, 10 curry leaves, pepper, cumin 1 tsp.
- In pan, heat oil. Add mustard, curry leaves & cumin.
- Add chopped onion, chopped capsicum, turmeric powder, asafoetida and fry for 2/3 min
- Add grounded powder and 2 cups of cooked rice. Mix well.
- Add Mint leaves.
- Serve hot with Cucumber Onion Raitha.
Health Benefits :
MY favorite suggestion :
For kids,roasted Cashew Nuts can be added. Fresh Coriander Leaves can be added instead of Mint Leaves.
Hope you enjoyed reading the post. Share your health recipes too with us.
Finally, doctors in my country (the United States) are admitting what many in the world knew all along – food is medicine. Spices are medicine. And both can be so enjoyable.
Thanks Alana …. 🙂
Ah capsicum? I’m allergic to it. I’ll try the same recipes with some fried brinjals though.
🙂
Lovely recipe…tempted to try it out over the weekend! And, yes, I do agree capsicum has a tremendous nutritive value…I cook it almost twice every week 🙂
Go ahead and let me know …. 🙂
Capsicum is one of my most favorite veggies and I eat it every day, usually in a salad, but I also make capsicum rice, specially with the yellow, red and green combo. Just love it!
🙂 🙂 🙂
I love capsicum so this is perfect for me:-) Will follow you other days too, I really liked this recipe, and will try it out:-)
Thanks Eli …. 🙂
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I tried commenting thrice yesterday, but couldn’t get through! Love capsicum and use it every day in salads or as a cooked subzi. Especially love the colorful ones – we get yellow, red, orange and green. And the rice, just love it!
🙂