Tomato-capsicum rice

tomato capsicum rice
I am always in search of simple and easy recipes for our lunchbox. I recently started preparing lunch on previous day to make my mornings a little bit less stressful. This is one simple dish that makes its appearance very often in our boxes.

Tomato-capsicum rice is something I have been cooking for a long time now. For the first time, I had tasted this from my friend’s lunchbox, about 4 years ago. I liked the way each grain of the rice was separate. The capsicum gives a nice flavor to the otherwise very mild rice. Use tender capsicum for best results.

1 cup rice
1/4 cup onion
1/2 cup tomato
1/2 cup capsicum
1 ea spn chopped ginger
4 green chillies
1/2 tea spn mustard seeds
4-5 curry leaves
1/2 tea spn urad dal
A pinch turmeric
1 tbl spn chopped coriander leaves

Cook rice so that each grain is separate (add about 1 and 1/2 cup of water for 1 cup rice). Let the rice cool to room temperature.
Heat ghee and add mustard seeds, urad dal. When they start popping, add green chilies, curry leaves, ginger. Fry for minute and add onion, let them cook till they are translucent.
Add capsicum, tomatoes, salt, turmeric. Cover and let it cook on a medium heat till the tomatoes and capsicum are softened.
Add rice and mix well. Garnish with coriander leaves.

Serves : 2
Preparation time : 30mins

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