Capsicum masala rice is an extremely fun dish to eat. Like most rice dishes, it is filling and a great source of energy, but this rice dish also has a real kick to it. The capsicum content of the chilies makes this dish spicy and the masala grants it an amazing flavor. It is a great meal to eat on a hot summer day; it will help you sweat and cool off on hot days.
Health Benefits
Capsicum offers a tremendous amount of health benefits. Consuming capsicum can help alleviate stomach pains and increase digestive issues. It can treat headaches, improve your olfactory senses, reduce the risk of cardiovascular diseases, and even treat menopausal issues.
Ingredients
cup little millet/samai: 1
large green capsicum – thinly sliced: 2
large onion – thinly sliced: 1
tsp salt: 1/2
tsp turmeric powder: 1/8
pinch of asafoetida: 1
tbsp roasted peanuts: 3
tsp spice powder : 6
curry leaves: 10
tbsp sesame oil: 2
tsp mustard seeds: 1/2
tsp urad dal : 1/2
tsp chana dal: 1/2
red chillies: 2
beydagi red chillies: 2
tsp jeera: 1
methi/fenugreek seeds: 8
tbsp grated coconut: 2
tsp coriander seeds: 5
tsp chana dal: 2
tsp sesame seeds: 1
How To Make Capsicum Masala Rice
- Wash and soak the millet for 30 mins.
- Dry roast coconut, methi seeds, and sesame seeds.
- Roast all the ingredients mentioned inspice powder section in a tsp of oil.
- Grind into a coarse powder with the dry roasted spices.
- Layer ingredients inside a 2 L pressure cooker in the following order:
- 2 tbsp oil.
- Thinly sliced onion.
- Drained millet.
- Spread the pieces of capsicum
- Spice Powder, curry leaves, asafetida, turmeric powder, and salt.
- Pour 1 cup of water down the inner sides of the cooker making sure not todisturb the set up.
- Close and let cook for 3 whistles and let the pressure settle down before opening.
- Fluff up after 10 mins.
- Mix in the peanuts and seasoning
Trivia
There are literally thousands of different types of chilli pepper.