Capsicum Rice

Serves: 4 

Ingredients	Qty	Prep
Onion	1 large	julienne
Colored peppers	2 - 3 medium	julienne
Rice	1.5 cups	cooked
Ghee	as needed
Coconut oil	as needed
Cilantro	garnish
Asafoetida	to taste
Lemon juice	to taste
Sugar	to taste
For powder
Red chili hot	4 medium
Kashmiri chili	1 medium
Pepper	1/4 tsp
Cumin	1 tsp
Channa dal	1 tbsp
Urad dal	1 tbsp
Coriander	1 tbsp
Curry leaf powder	1 tsp	optional

Method:

• Fry asafoetida in ghee and coconut oil
• Then add onions and peppers, mix well. Do not overcook peppers, they should be crunchy
• Then add masala powder, rice, and Indian seasoning
• Adjust sugar, salt and lemon juice to taste, garnish with cilantro