Lemon Capsicum Rice | Chithranna

Lemon Capsicum rice is a very filling and can be prepared in a jiffy. This also is a good option for  lunch box as well.  Addition of some groundnuts and boiled chick peas (kabuli channa) enhances the flavor by giving the necessary crunch and also the nutrition value increases because of the protein value . Does not require any separate accompaniment , some chips or fried vadams/ papads will go well and kids will definitely enjoy this.
A hassle free preparation for working ladies with a slight twist to the regular lemon rice / nimbekkai chithranna.

Preparation Time : 10 mins
Cooking Time : 10 -15 mins
Complexity : simple

Ingredients
1.5 cups cooked rice ( the rice should be grainy and not mushy)
2-3 tablespoon oil
1 capsicum chopped into small cubes
juice from 2 lemons
handful of boiled chick peas/ kabuli channa / kondakadalai
handful of groundnuts
2-3 green chillies - slit
few curry leaves
1 tsp haldi powder
1 tsp mustard seeds
1 tsp udad dhall
1 tsp channa dhall
pinch of asafoetida
salt as needed
pinch of sugar
corriander for garnish

Method

• In a pan, heat the oil fry the groundnuts first followed by the seasoning  mustard, channa dhall, udad dhall, green chillies and curry leaves. Once the dhalls have turned light brown add in the asafoetida and turmeric.

• Toss in the boiled chick peas, chopped capsicum with required amount of salt and let it cook until the capsicum gets a little tender. Turn off the stove and let it cool . After it cools down add the lemon juice and mix well.

• Add the cooked rice to the capsicum seasoning and carefully mix it such that the rice grains do not break .  Take care not to mix continuously . Adjust some salt if you need , sprinkle the sugar and mix well. Garnish with fresh corriander and serve with some chilled curd and papads/ fryums of your choice.