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To start, heat a pan and add 3 cloves, 2 to 3 cinnamon pieces, 1/4 tsp of pepper corns and 3 tbsp of bengal gram dal.
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Roast these ingredients on a low flame until they change color, then add 2 tbsp of coriander seeds and continue roasting for a while.
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Next, add red chilies as per your taste and a tsp of cumin seeds.
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Stir everything together and put off the flame.
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Once the mixture has cooled down completely, grind it into a fine powder and keep it aside for a while.
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In a separate pan, heat 1 1/2 tbsp of oil and add a chopped onion.
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Saute it until it turns transparent, then add 5 to 6 garlic cloves cut into pieces.
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Once the garlic is fragrant, add 3 finely chopped capsicum and saute everything well.
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Add 1/2 tsp of turmeric powder and salt to taste, and mix everything together.
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Cook the mixture until the capsicum pieces turn soft.
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Next, add the ground powder mixture to the capsicum mixture, and mix everything together.
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Finally, add the cooked rice to the mixture and mix well.
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Heat another pan with a tbsp of oil, and add a tsp of mustard seeds and 2 reeds of curry leaves.
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Once they start spluttering, add the rice mixture to the pan.
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Place a lid on top and let it cook on low flame for a while.
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Alternatively, place a pan on the stove, cover the rice pan with a lid, and cook for 10 minutes on low heat with no steam coming out.
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After 10 minutes, put off the flame and open the lid.
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Mix everything together and add a dash of lemon juice for some tanginess.
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If you wish, you can also add some roasted peanuts for a crunchy texture.