Name: Capsicum Bhath recipe by Vasuyavana at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: For Spice mixture; 2 tbsp channa dal; 1 tbsp urad dal; 1 tbsp Coriander Seeds; 1 tsp jeera; 1 tsp Sesame seeds; Pinch of methi; Pinch of hing; 2 red chillies; 1/4 cup coconut; For Rice; 1/2 cup Basmati rice soaked 20 minutes; 1 tsp oil; For Capsicum bhath; 1 tbsp oil; Mustard; Cashews optional; 10-15 shallots; Red/ Yellow/ Green Capsicum 1 chopped; Turmeric; Salt; Chopped spring onions; FOR RAITA; Thick curd 1 cup; Cucumber 1 chopped; pinch of black salt; FOR GARNISH; spring onions; Coriander leaves

Ingredients Serving: 3

For Spice mixture
2 tbsp channa dal
1 tbsp urad dal
1 tbsp Coriander Seeds
1 tsp jeera
1 tsp Sesame seeds
Pinch of methi
Pinch of hing
2 red chillies
1/4 cup coconut
For Rice
1/2 cup Basmati rice soaked 20 minutes
1 tsp oil
For Capsicum bhath
1 tbsp oil
Mustard
Cashews optional
10-15 shallots
Red/ Yellow/ Green Capsicum 1 chopped
Turmeric
Salt
Chopped spring onions
FOR RAITA
Thick curd 1 cup
Cucumber 1 chopped
pinch of black salt
FOR GARNISH
spring onions
Coriander leaves

Instructions

SOAK 1/2 CUP BASMATI RICE FOR 20 MINUTES. ADD 1 TSP OIL AND COOK RICE FOR 20-25 MINUTES
STRAIN THE STARCH COMPLETELY AND ALLOW TO COOL
ADD 1 TSP OIL IN KADAI. ADD 2 TBSP CHANNA DAL AND 1 TBSP URAD DAL. SAITE
ADD 1 TBSP CORIANDER SEEDS AND 1 TSP JEERA SAUTE AND SET ASIDE
ADD 1 TSP SESAME, PINCH OF METHI AND HING. SAUTE AND ADD THEM TO CHANNA DAL MIXTURE
ADD 2 RED CHILLIES AND 1/4 CUP COCONUT. COOL THE MIXTURE
GRIND THE SPICE MIXTURE TO SMOOTH PASTE
ADD 1 TBSP OIL IN KADAI. ADD MUSTARD. ALLOW TO CRACK. ADD 10 -15 CHOPPED SHALLOTS
WHEN ONION TURNS LIGHT BROWN, ADD CHOPPED CAPSICUM. SAUTE FOR 2 MINUTES ON HIGH FLAME
ADD 1/4 TSP TURMERIC, REQUIRED SALT AND SPICE MIXTURE. MIX
ADD CHOPPED SPRING ONION AND COOKED RICE
MIX GENTLY
CAPSICUM BHATH READY TO SERVE
ADD CHOPPED SPRING ONION, CUCUMBER AND PINCH OF BLACK SALT
ADD THICK CURD. MIX AND GARNISH WITH CORIANDER LEAVES
SERVE HOT

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