Karnataka

Capsicum rice

Name: Capsicum rice
Total time: 20 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 3 cups cooked rice cooled cooked rice; 2 medium sliced capsicum (green capsicum, green bell pepper); 1 small sliced onion; 1 tbsp vangi bath powder; 2 tbsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; 1 tsp chana dal (split chickpeas); 1 tsp urad dal (split black gram); 2 tbsp peanuts; 1 sprig curry leaves; 1/4 tsp turmeric (ground turmeric); a small piece as thick pulp tamarind; 1/2 tsp jaggery; 1 tsp salt; 1 tbsp fresh grated coconut; 1 tbsp chopped coriander leaves (cilantro)

Bengaluru's darshini lunch, rebuilt at home with crunchy peanuts and plenty of capsicum.

20 minTime

7 gProtein each

mediumSpice

The darshini variety rice2 chapters · 1 min read

Make it your way

Grandma's wayVangi bath powder, crunchy capsicum, a darshini plate.

The original

338kcalsame

7 gproteinsame

4 gfibresame

20minutessame

Capsicum rice, Bengaluru style.

Per serving, worked out from the ingredient table.

Ingredients

Cooked rice3 cups cooked rice, cooled

Capsicum (green capsicum, green bell pepper)2 medium, sliced

Onion1 small, sliced

Vangi bath powder1 tbsp

Cooking oil (vegetable oil)2 tbsp

Mustard seeds½ tsp

Chana dal (split chickpeas)1 tsp

Urad dal (split black gram)1 tsp

Peanuts2 tbsp

Curry leaves1 sprig

Turmeric (ground turmeric)¼ tsp

Tamarinda small piece, as thick pulp

Jaggery½ tsp

Salt1 tsp

Fresh grated coconut1 tbsp

Coriander leaves (cilantro)1 tbsp, chopped

Method

4 steps

1Heat oil, fry peanuts till they crackle, then add mustard, the dals and curry leaves.
2Add onion and capsicum and stir fry on high 3 minutes.
3Add turmeric, vangi bath powder, tamarind pulp, jaggery and salt. Stir 1 minute.
4Add the rice and coconut and toss gently on low for 2 minutes. Finish with coriander.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Capsicum rice

Bengaluru's darshini lunch, rebuilt at home with crunchy peanuts and plenty of capsicum.

20 minTime

7 gProtein each

mediumSpice

The darshini variety rice2 chapters · 1 min read

Make it your way

Grandma's wayVangi bath powder, crunchy capsicum, a darshini plate.

The original

338kcalsame

7 gproteinsame

4 gfibresame

20minutessame

Capsicum rice, Bengaluru style.

Per serving, worked out from the ingredient table.

Ingredients

Cooked rice3 cups cooked rice, cooled

Capsicum (green capsicum, green bell pepper)2 medium, sliced

Onion1 small, sliced

Vangi bath powder1 tbsp

Cooking oil (vegetable oil)2 tbsp

Mustard seeds½ tsp

Chana dal (split chickpeas)1 tsp

Urad dal (split black gram)1 tsp

Peanuts2 tbsp

Curry leaves1 sprig

Turmeric (ground turmeric)¼ tsp

Tamarinda small piece, as thick pulp

Jaggery½ tsp

Salt1 tsp

Fresh grated coconut1 tbsp

Coriander leaves (cilantro)1 tbsp, chopped

Method

4 steps

1Heat oil, fry peanuts till they crackle, then add mustard, the dals and curry leaves.
2Add onion and capsicum and stir fry on high 3 minutes.
3Add turmeric, vangi bath powder, tamarind pulp, jaggery and salt. Stir 1 minute.
4Add the rice and coconut and toss gently on low for 2 minutes. Finish with coriander.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Capsicum rice

Make it your way

Ingredients

Method

Capsicum rice

Make it your way

Ingredients

Method

Make it a meal