Capsicum is called "bell pepper" in Canada and America (and possibly other places, too); I never heard the word until I went to New Zealand, where I embarrassed myself by asking "what's capiscum?" at a pizza place, since every pizza featured it.
Capsicum Masala Rice
Step 1: Cook rice to make 3 cups of cooked rice.
Step 2: While that's cooking, make the masala
- 1 tsp black mustard seeds
- 1 tsp black gram daal (I couldn't find these, but the end result was fine anyway)
- 4-5 dried red chilies (to taste), or red chili flakes
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 1 inch piece of cinnamon bark/stick
- 10-12 fresh curry leaves
- 3 tbsp roasted peanuts
- 1 tbsp freshly grated coconut (optional)
Remove from the heat and let cool.
Step 3: While that's cooling, cut up the bell peppers. The recipe says slice thinly, but I just diced them (as he does in the video) to be more fork-friendly with the rice, and I used a combination of colours, also as suggested in the video.
Step 4: In a food processor, grind the cooled masala to a coarse powder.
Step 5: Saute the peppers in a bit of ghee or butter, to tender-crisp. Add the masala and mix well.
Step 6: Mix with the rice, and serve. Delicious!
I mixed a little plain yogurt with a little garam masala to cool the heat a little bit (I have a sensitive mouth for 'hot'), and it did admirably. This is a delicious dish, even without the black gram daal (which I couldn't get except in catering-pack quantities) and the cinnamon bark (which I forgot to add).
Delish. Highly recommended. Might well go into our regular rotation when Indian food is on the menu.