Capsicum Rice is my go-to recipe when I want something quick but tasty. This simple dish brings together the sweetness of bell peppers, the nutty flavor of lentils, and the punch of Indian spices. I learned this recipe from my mom, and it’s become my favorite way to use leftover rice. The mix of textures and colors makes it look fancy, though it’s really easy to make.
About the Recipe
This recipe is perfect for anyone who loves Indian flavors but doesn’t want to spend hours in the kitchen. The capsicums add a sweet crunch, while the tempered spices and dals create layers of flavor. It’s an excellent way to use up leftover rice and get more vegetables into your diet. Plus, it’s naturally vegetarian and can be made vegan by skipping the cashews.
Why You’ll Love This Recipe
You’ll love how quickly this dish comes together – it’s ready in just 15 minutes. The combination of textures is amazing – soft rice, crunchy capsicums, and crispy dals. It’s also very flexible – you can adjust the spice level to your taste and add other vegetables if you like. Best of all, it’s a complete meal that doesn’t need side dishes, though it pairs wonderfully with yogurt or raita.
Capsicum Rice
Cooking Tips
– Use day-old rice for best results – fresh rice can get mushy
– Cut capsicums into small, even pieces for quick cooking
– Don’t skip the tempering step with mustard seeds and dals
– Cook on medium heat to prevent the spices from burning
– Let the capsicums cook until slightly soft but still crispy
Serving and Storing Suggestions
Serves 2-3 people as a main dish. Keeps well in the fridge for up to 2 days. Reheat in the microwave or pan with a splash of water. Total prep and cooking time: 15-20 minutes. Serve hot with a side of plain yogurt or raita.
Similar Recipes
- 1. Lemon Rice
- 2. Vegetable Pulao
- 3. Tomato Rice
- 4. Jeera Rice
Nutrient Benefits
Capsicums are rich in Vitamin C and antioxidants. The combination of rice and lentils provides protein and carbohydrates. Curry leaves add iron and fiber, while cashews offer healthy fats. This balanced meal provides sustained energy and is good for your immune system.
Capsicum Rice
Ingredients
- 1 cup Capsicums (finely chopped)
- 1 cup Rice (cooked)
- 1/2 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1 tsp Bengal Gram Dal
- Asafoetida Powder (a pinch)
- Coriander Leaves (few, chopped)
- Curry Leaves (few, chopped)
- Turmeric Powder (a pinch)
- 1 Green Chilli (slit)
- 1 tbsp Oil
- Salt as per taste
- Cashewnuts (few, fried, for garnish (optional))
Instructions
- Heat oil in a pan.
- Fry the dals and mustard seeds for 30 seconds or until dals turn golden.
- Add the green chilli and capsicums.
- Saute well for 2 minutes.
- Add the cooked rice and stir well.
- Add turmeric powder, asafoetida powder, curry leaves, coriander leaves and salt.
- Mix well and cook for a minute.
- Garnish with cashewnuts.
- Remove and serve warm.
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Frequently Asked Questions
Can I use any color of capsicum?
Yes. Any color works well. Green capsicums are slightly bitter, while red and yellow ones are sweeter. Mix different colors for a more appealing look.
Is this recipe very spicy?
The spice level is mild and can be adjusted. Skip the green chili for a milder version, or add more for extra heat.
Can I make this with fresh rice?
While possible, day-old rice works better as it’s firmer and less sticky. If using fresh rice, cook it a bit firmer than usual and let it cool completely.
1 comment
i tried it today its simply superb thank you mallika madam