Cooked Rice - 2 cupsI used regular rice but basmati rice can also be used
Mini Sweet peppers - 10I used 4 red, 4 yellow, and 2 orange, to make it colorful:-) or use 2 capsicums (bell pepper)
Roasted peanuts - 1/4 cup
Asafoetida - a generous pinch
Turmeric powder - a pinch
Salt - as needed
Oil - 1 tsp
To temper:
Sesame Oil - 1/2 tsp
Mustard seeds -1/4 tsp
Channa dal - 1 tsp
Spice powder
Channa Dal – 1 tbsp
Coriander seed – 1 tbsp
Dry Red Chilli – 2According to your spice level
Instructions
Cook rice with 1:2 water for 2 whistles, and after the steam is naturally released, spread the rice in a wide pan
Dry roast all the ingredients mentioned under “Spice Powder' till they are golden brown. Switch off and set aside. Once they come to room temperature grind them without adding water
Add 1 tsp of oil to the pan and saute the bell peppers with salt, until they are cooked
Add 1/2 teaspoon of oil and add the mustard seeds, urad dal, channa dal, asafoetida, curry leaves, and peanuts till they become golden brown, and add the tempering to the cooked bell peppers and keep aside
Add the cooked rice, spice powder, and peanuts to the peppers and mix well. Check for the seasoning and add salt if required.