Capsicum Rice

Directions

• Cook the rice until it’s soft but not mushy. Spread it out on a plate or flat dish and sprinkle one or two teaspoons of oil over it to keep the grains separate.
• Soak kondai kadalai (chickpeas) for 8 to 10 hours, then pressure cook them with a little salt for four to five whistles. Drain any excess water and set aside.
• Finely chop the onion and cut the tomato into small pieces and the capsicum lengthwise.
• If you don’t have Rice Mix Powder on hand, you can make your own. Simply fry one teaspoon each of Bengal gram dal, urad dal, coriander seeds, two red chillies, a small piece of cinnamon stick, and a clove in a teaspoon of oil. Cool this mixture and grind it into a powder.
• Heat oil in a kadai and add mustard seeds. Once they pop, add Bengal gram dal, urad dal, and a red chilli, frying until the dals turn light brown.
• Add curry leaves and chopped onion, frying until the onion turns transparent.
• Next, add the tomato pieces with a pinch of salt and fry until they mash well.
• Stir in red chilli powder, turmeric powder, and additional salt to taste. Mix well.
• Add the capsicum pieces, fry for a few seconds, then sprinkle a handful of water and cover with a lid. Allow to cook for a few moments.
• Stir in the cooked kondai kadalai, mixing well.
• Add the cooked rice and combine thoroughly.
• Finally, sprinkle in the Rice Mix Powder, mix gently, and remove from heat. This flavorful dish is now ready to be served.