Tri Color Capsicum Rice

          I always have a stock of capsicums in my refrigerator, love its flavor, adding a small piece of it to any dish makes it more flavorful. We can also make so many dishes with capsicum alone, starting from sambars to curries and pilafs. Today's dish is a rice preparation, you can make this with just the green capsicum alone, but since I also had a red and yellow one , I added a little of each one of them, making it very colorful..

Need To Have

• Basmati Rice - 1 cup
• Red Capsicum - 1/2 chopped or sliced
• Green Capsicum - 1/2 chopped or sliced
• Yellow Capsicum - 1/2 chopped or sliced
• Tomato - 1 chopped
• Mustard Seeds - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Urad Or Black Gram Dal - 1 teaspoon
• Curry Leaves - 10

Roast And Powder

• Coriander Seeds - 1 tablespoon
• Chana Dal - 1 tablepoon
• Peanuts - 2 tablespoons
• Dried Red Chillies - 2
• Cinnamon - 1" piece

Method
          Wash and soak the basmati rice for 1/2 an hour, drain and cook it with 2 cups of water, salt and a teaspoon of oil, cool it. Roast everything together except for the peanuts ( roast separately, and remove the skin), make a coarse powder with everything.

          Heat some oil, add the mustard, cumin seeds and the urad dal, once it starts spluttering add all the capsicums, saute for about 4 or 5 minutes. Then add the tomatoes and saute till the tomatoes break down and the peppers are cooked, do this on reduced heat.

          Once the peppers are cooked, add the powder, mix it for a minute or two, add the curry leaves. Finally add the cooked rice, mix everything well on reduced heat, remove and serve warm with any raitha or even plain curds.

Note
If needed, cover and cook the capsicum ( if it becomes too dry).
The grains should be separate in the cooked rice, not mushy and sticky.
You can also add some cooked chickpeas along with cooked capsicums, makes it more tasty.