Bell Pepper (capsicum) Rice

Bell pepper is a good source of Vitamin A, Vitamin C. The best would be to use different colored pepper (red, yellow and green) to gain the unique benefits each one of them have.

Preparation time: 15-20 mins

Ingredients
Raw rice: 1 cupBell pepper: 2 (cut into small pieces)
Tomato: 2 (cut into small pieces)
Green chili: 1 (slit the top corner)
Chili powder: ½ tsp
Coriander powder: 1 tsp
Cumin powder: ½ tsp
Coriander leaves
Mustard seeds: 1 tsp
Channa dal: 1 tsp
Ghee: 1tsp
Oil for frying
Salt to taste

Method
Cook the raw rice in 2 cups of water
Take a little oil in a deep pan. Add mustard seeds and wait till it splutters.
Add channa dal and wait till it turns brown
Add the green chili and ¼ tsp turmeric powder
Add the cut bell pepper and fry for 2-3 mins
Add the cut tomatoes and fry
When the vegetables are ½ cooked, add the chili, salt, coriander and cumin powder
Fry for about 10 mins (close with a lid for couple of mins to quickly soften the vegetables)
Add the cooked rice, 1 tsp ghee and mix well (Mix carefully, hot cooked rice can easily get mashed)
Garnish with coriander leaves and it is ready to be served.Bell pepper rice goes well with raitha and papad.