Capsicum Lemon Rice Recipe

Capsicum Lemon Rice picture

Summary

Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthy++Servings4
CuisineCourse
MethodDish
VegetarianMain Ingredient,
Interest Group

Ingredients

 Rice1 Cup (16 tbs) (Basmati Or Sona Masoori)
 Oil2 Tablespoon
 Mustard seeds1⁄2 Teaspoon
 Urad dal1⁄2 Teaspoon, split, skinned
 Chana1⁄2 Teaspoon
 Chopped cashew nuts/Chopped peanuts2 Tablespoon
 Green chilies4 , slit length wise (To Taste)
 Freshly grated ginger1 Teaspoon
 Curry leaves10
 Turmeric powder1⁄4 Teaspoon
 Asafoetida1 Pinch
 Capsicum1 , chopped
 Salt To Taste
 Chopped coriander2 Tablespoon
 Lemon juice1⁄2 (To Taste)

Nutrition Facts

Serving size

Calories 302 Calories from Fat 99

% Daily Value*

Total Fat 11 g17.5%

Saturated Fat 1.6 g8.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 106.5 mg4.4%

Total Carbohydrates 44 g14.8%

Dietary Fiber 2.3 g9.2%

Sugars 2.4 g

Protein 6 g11.6%

Vitamin A 15.5% Vitamin C 99.9%

Calcium 3.7% Iron 7%

*Based on a 2000 Calorie diet

Directions

Wash and cook rice. Spread on a plate and allow to cool down completely. Separate the grains with a fork. (You can also use leftover plain rice)
Heat oil in a pan. Add mustard. When they splutter, lower the heat and add cashew nuts/peanuts and sauté until golden.
Add chana dal and urad dal and sauté until golden. Add green chillies, ginger and curry leaves. Mix well.
Add turmeric powder and asafetida and mix well. Add chopped capsicum and sauté until tender.
Add cooked rice and salt. Mix gently. Cover and simmer for 5 minutes.
Mix gently again and switch off the flame. Allow to cool slightly.
Add chopped cilantro and lemon juice and mix well.
Serve hot.

Comments

Anonymous

chef pj says :

hmm.. sarap nyan ^^
Posted on: 14 October 2009 - 6:46pm
veg foodie profile page

veg foodie says :

This is a very refreshing recipe up there... has a lotta potential.. will save and try when i get a chance... i guess it turns out like a pulao but not sweet though, right? wish u had given a pic :(
Posted on: 1 September 2009 - 9:44am
perceptiveeye profile page

perceptiveeye says :

Whenever I cook anything using capsicum, it dominates the flavor in the recipe..I really don't like it's flavor. DO you have any idea which can help me to reduce it's flavor and enhance other ingredients flavor?
Posted on: 1 September 2009 - 1:17am
shantihhh profile page

shantihhh says :

Green chiles have a far more pungent flavour than red ripe chiles. I cook a lot of Thai cuisine. I am the Thai Food Editor on Bellaonline.com and have been to Thailand 30+ times learning of the cuisine. Thai cuisine is well known for using chiles BUT in balance of hot-sweet-salty-sour (plus bitter in Issan). If you can taste one of these flavours above the others you need to balance to a blended one flavour! When making Italian tomato sauce it is much the same-you don't want the chile or acid to dominate but blend in creating a "bright" flavour. Mario Baltali often does this-add a little sugar to a tomato sauce, then some vinegar-yes vinegar, then sugar again, and inegar again until balanced. The sauce is brighter and not acidic and not sweet either. Cooking is about taste=chemistry of sorts.
Posted on: 1 September 2009 - 1:33pm
aparna.priya profile page

aparna.priya says :

In South India, people use Basmati rice for this delicious capsicum lemon rice...it adds flavor to the recipe :)
Posted on: 30 August 2009 - 8:19pm
healthyeating profile page

healthyeating says :

Can we use any kind of urad dal (black/white) for this rice recipe?
Posted on: 30 August 2009 - 8:04pm
Sarita Bhandarkar profile page

Sarita Bhandarkar says :

For this recipe, use white split urad dal.
Posted on: 31 August 2009 - 12:36pm
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