Capsicum Rice With Himalayan Pink Salt

A colorful and delicious rice recipe.  Good to be part of one’s lunch box or dining table with the side on- veg or veg dishes in a crowded gathering .The traditional Asian spices make its rich flavor that it can be enjoyed with yogurt Raita  and simple potato chips.


Ingredients:

500mg rice

2 chopped capsicum

Cooking oil

Himalayan pink salt

½ tablespoon mustard seed

1 tablespoon peanut or cashew

1 teaspoon cumin seed

½ teaspoon turmeric powder

Hand full of chopped Cilantro

Ingredients for the spice powder::

1 tablespoon coriander seed

1 tablespoon Vigna mungo, black gram, or white lentils

Red chili powder to taste

2 tablespoon grated coconut

1 spring curry leaves

Recipe to Cook:


First, prepare the spice powder. In a pan slightly roast the coriander seeds, vigna mungo , red chili curry leaves and the grated coconut then grind the roasted spices in a blender to make thin powdered spice . If you don’t have coconut you can replace them with the mustard seeds.

In a skillet, half cook the rice. Then place them aside and left them to cool .In another skillet, heat the vegetable oil. Then add the cumin seed, mustard seed, cashew nut and curry leaves into the heated cooking oil . then add the add the chopped capsicum  in the skillet and stout it till it becomes tender now add the pink salt turmeric powder and spice powder   and fry the mixture for few minutes . 

Now add the cooked rice to the mixture and stir the spoon well in the skillet to let the rice get coated with mixture evenly.  Fry the mixture then set the rice to cook on very low flame for 5 minutes they’re ready to serve. Garnish the rice with the colorful bell pepper and the chopped cilantro. Serve the dish with Asian   yogurt Raita  and salad you can also serve the dish with side vegetable or non-vegetable dish