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Vegetarian capsicum rice dish with spices and lemon, served on a banana leaf.

10 mins variety rice

lemon masala Rice
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Ingredients

To roast

  • 1/2 tsp mustard seeds
  • 1 tbsp Chana dal
  • 1/8 tsp fenugreek seeds
  • 1/2 tsp pepper
  • 1 tsp cumin seeds
  • Red chilli
  • 1 tsp sesame seeds
  • 2 tbsp coconut

To temper

  • 1 tbsp sesame oil
  • 1/2 tsp mustard seeds
  • 1 tbsp chana dal
  • 1/2 tbsp urad dal
  • 8 cashews
  • 2 tbsp roasted peanuts
  • Asafoetida

Green pepper lemon rice

  • 1/4 tsp turmeric powder
  • Curry leaves
  • Coriander leaves
  • 1/2 cup capsicum
  • required salt
  • 1 tsp coconut oil
  • Sugar
  • 1 lemon
  • 2 cups + 3/4 cup cooked rice cooked
  • 1 tsp ghee

Instructions

  • First, dry roast all the ingredients mentioned under “to roast” except coconut
  • Turn off the stove and add coconut
  • Cool and grind
  • Spread cooked rice on a wide plate
  • Add oil to a wide pan and heat
  • When the oil turns hot add mustard seeds, urad dal, Chana dal, cashews and peanuts; splutter
  • Furthermore, add asafoetida and mix well
  • Add capsicum, coriander leaves, curry leaves, coconut oil, turmeric powder and salt; saute well
  • furthermore add cooked rice, ground powder; mix gently and cook on low flame for 1 minute
  • add ghee; mix well and turn off the stove
  • Finally, add lemon juice and sugar; mix well serve after an hour

Video

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