Capsicum Rice is a quick rice dish where the crunch of the bell peppers meets aromatic spices. This recipe of Capsicum Rice is perfect if you're looking for a light or satisfying meal. The dish includes basmati or regular rice tossed with capsicum (bell peppers) and a fragrant blend of spices. You can enhance the flavour by adding ginger, garlic, cumin, and mustard seeds. Add green chillies for a subtle hint of spice. To make this Capsicum Rice recipe, begin by cooking the rice and allowing them to cool. Now prepare the tempering: heat oil, add spices and curry leaves, saut till fragrant, add chopped capsicum, and cook till tender yet crispy. Now, combine the prepared rice with the seasoned capsicum mixture in a large mixing bowl. Then, gently mix everything so the grains are well coated with all those spicy flavours. Garnish with roasted peanuts or cashews on top; there, you will have a sweet, crunchy deliciousness added. Capsicum Rice may be served as it is or accompanied by a raita or a light salad to make up for a full meal. It's an easy, very versatile recipe, perfect for leftover rice, and allows for diversification in terms of vegetables or proteins.

• 3 cup rice
• 2-3 capsicum
• Salt
• 1 tsp chana dal
• Coriander
• 1 tsp urad dal
• 1 tsp mustard seeds
• 1 onion
• 1 tsp red chilli powder
• 2-3 green chilli
• Hing
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 2 tbsp cooking oil

• Start by washing and finely chopping 2-3 medium-sized capsicums. Use fresh, crunchy capsicums for the best texture and flavour.
• You can use any colour of the bell pepper: red, yellow, green, or a mix of them for an attractive and fragrant dish. After chopping the capsicum, put them aside.
• Add two tablespoons of oil to a pan and heat over medium. It is best if vegetable or sunflower oil is used so that flavours are not imbalanced.
• Once the oil is hot, add one Tsp of mustard seeds. Let the mustard seeds splutter in the hot oil.
• Now add 1 Tsp urad dal, or black gram lentils, and 1 Tsp of chana dal, or split chickpeas.
• Saut the dals until brown, adding a textured crunch and nutty flavour. Continue to stir them so that they don't burn.
• When the dals are browned, add a pinch of asafoetida or hing.
• Add one finely chopped onion and 2-3 chopped green chillies to the pan.
• The onions should be saut ed until they turn light, which will take about 2-3 minutes. Green chillies provide a lightness of heat to the plate.
• Add chopped capsicum (bell peppers) to the pan. Mix them well into everything.
• Add the capsicum and cook it for 5 to 7 minutes on medium heat. It should be almost soft but retain a bit of crunch.
• Add in the spices to make your capsicum rice aromatic and rich.
• Add 1/2 Tsp turmeric powder, one Tsp red chilli powder, and one Tsp garam masala.
• Add salt to taste and mix everything well so that capsicum and onions get enough coating with the spices.
• Now, cook for 2-3 more minutes, as that will allow the spices to dissolve in the vegetables.
• Now, add the cooked rice to the pan. Ideally, leftover rice will be best as it is firmer than freshly cooked rice, and it will not become mushy when mixed up with the vegetable-spice mixture.
• The rice in the pan should be tossed softly so the rice grains will be well covered with the spicy capsicum mixture.
• Mix all the rice with the capsicum and spices well. Proceed to cook for another 2-3 minutes so that the flavours get well incorporated.
• The rice should absorb the spices and get infused with the sweetness of capsicum. And once done, it is served garnished with fresh coriander leaves.
• Your recipe of capsicum rice is ready to be served! It goes perfectly well with yogurt, raita, or any Indian curry.
• So, here's a dish that's both healthy and satisfying, with the crunch of capsicum and aromatic spices complemented by fluffy grains of rice.