Green Capsicum Pilaf

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READY IN: 1hr
SERVES: 5-7
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook rice in 3 cups water.
  • Once cooked (water has evaporated and rice is ready) allow it to cool.
  • In the meantime, chop the onion, potatoes and capsicums.
  • Bring the green peas to a boil.
  • Heat oil in a wok.
  • Add mustard seeds and the black gram and bengal gram dals.
  • Stir-fry for a minute.
  • Add green chillies, ginger and curry leaves.
  • Continue to stir-fry.
  • Add the chopped onions.
  • Add capsicums, potatoes and tomatoes and fry.
  • Add half a cup of water and salt.
  • Cook until the vegetables are tender.
  • Add the green peas.
  • Stir until all the water has evaporated.
  • Allow to cool.
  • Add lemon juice and cilantro, chopped for garnishing.
  • Pour seasoning into rice and mix well.
  • To serve, put rice on a serving plate.
  • Garnish with grated coconut and the remaining cilantro and serve!
  • Notes: I've been told that a tbsp of sambhar powder when added to the vegetables enhances the taste tremendously.
  • I'm yet to try this addition.
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