My family likes mixed rice or variety rice, be it the traditional lemon rice , tamarind rice or tomato rice or the others using different vegetables. They are not only apt for packed lunches, but even when planning a party menu, we can also add them as one of the dishes. For today's dish I have used some leftover rice and green peas ( fresh or frozen ) along with some capsicum and potato and some fresh spice powder for flavor. Serve it with some raitha or curd and some chips for a complete and delicious meal..
Need To Have
- Rice - 1 cup
- Green Peas - 1 cup
- Capsicum -1, chopped
- Potato - 1 small, diced
- Turmeric Powder - 1/4 teaspoon
- Urad Dal/ Husked Black Gram - 1 teaspoon
- Chana Dal/ Bengal Gram - 1 teaspoon
- Mustard Seeds - 1 teaspoon
- Asafoetida - 1/4 teaspoon
- Curry Leaves - 10 - 15
- Salt to taste
For The Masala Powder
- Coriander Seeds - 3 tablespoons
- Urad Dal/Husked Black Gram - 2 tablespoons
- Dried Red Chillies - 4
- Tamarind - small marble size
Method
In a little oil, roast all the ingredients given for the masala powder except for the tamarind. Cool and make a powder with it and the tamarind and keep. Cook the rice and let it cool.
Heat some oil, add the chana dal, urad dal followed by the mustard seeds, when it starts spluttering add the asafoetida and curry leaves. Mix for a few seconds, then add the green peas, capsicum and potato pieces, mix, add the salt, cover and cook till done.
Then add the turmeric powder and the fresh ground masala and mix it well. Add the cooled rice and mix it on reduced heat, if needed add some oil while mixing in the rice, remove and serve.
Note
Can also add some fresh coconut at the end, can also garnish with some roasted cashews.
Don't make the masala powder too smooth, let it be a little grainy.
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