Capsicum (green bell pepper) rice

This is one of those recipes I reach for when I am pushed for time. It is quick and flavourful and doesn't need anything fancy as a side. You can have with just plain yogurt, papad or potato crisps and little bit of lime pickle. The only preparation you really need is to cook and cool the rice ahead of time. But even that is acceptable as you don't have to keep an eye on it all the time.  It is in fact a great way of using up left over rice. I prefer to keep the cooked rice in the fridge for an hour at least before making such dishes. The cold tends to draw out the moisture from the rice, so it doesn't stick together and you don't have to be delicate when mixing it.

The spice blend can be made ahead and stored in an air tight container for long time.

Spice blend
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal (split black gram)
5-6 dried whole red chillies
2 tbsp coriander seeds
1 tsp cumin seeds
3-4 cloves
1 inch cinnamon stick
12-15 curry leaves

Dry roast all of these individually and then powder them in a spice blender or a coffee grinder. 

To make the rice

2 green capsicum (bell pepper), diced into 1cm pieces

2 tsp fresh ginger, chopped finely

3 cups cooked rice

2 green chillies, chopped

1 medium onion, sliced

5-6 curry leaves

1 tsp cumin seeds

1 tsp mustard seeds

1 tbsp tamarind extract (optional)

2-3 tsp lemon juice

handful of coriander leaves, chopped

11/2 tbsp oil

1/4 tsp turmeric powder

2 tbsp of the spice blend

2 tbsp fresh grated coconut (optional)

Salt to taste

• Heat the oil in a large pan. Add the cumin and mustard seeds when the oil is hot and allow them to splutter.
• Next add the onion, ginger, green chillies, turmeric and curry leaves and sauté till the onion has cooked and softened.
• Add the capsicum pieces and fry over high heat for 2-3 minutes. Add a little salt, turn the gas to medium and cover and cook till the capsicum has cooked. Don't add any water. This may take between 7-10 minutes. Stir a few times in between so it cooks evenly.
• Next, add the spice blend and sauté for 2-3 minutes. Sprinkle a little water to prevent the spices from burning. Also add the the tamarind extract at this stage if you are using it.
• Add the rice to the above and mix it all together till every grain of rice is coated well. Check and adjust the salt as required.
• Toss in the coriander leaves and grated coconut (if using). Finish off with the lemon juice. You may need more of this if no tamarind was added at the earlier stage.
• Cover and continue to cook for 4-5 minutes on a low flame to allow all the flavours to combine and the rice the is heated through.

Serves 4