METHI CAPCICUM RICE

Methi rice or mentya bhaat is most common rice recipe we can find in south Karnataka,
I added capcicum to it ….to get make it more spicy.


INGREDIENTS


Cooked rice                                         2 cups
Fenugreek leaves                                 1 cup
Capcicim                                            1 small
Onion                                                1 small
Green chilli                                         2
Vangibhat powder                               2 tsp
Curry leaves                                       5-6
Coriander leaves                                 1 tbsp
Cumin seeds                                      ¼ tspn
Mustard seeds                                    ¼ tspn
Turmeric powder                                 pinch
Chana daal                                         1 tsp
Urad daal                                           1 tsp
Roasted groundnuts                             1 tbsp
Lemon juice                                        1 tsp
METHOD OF PREPARATION 



Cook rice (not in cooker) so that the grains are not stick together they should be separate and spread it to cool.
Wash methi leaves twice in running water then chop the leaves.

Chop capcicum into ½ inch pieces.
Heat oil in a skillet for voggarane add cumin seeds, mustar seeds and curry leaves.
Then add green chilli, onion and fry ,now add chana daal, udad daal, groundnuts and fry till the daal get golden colour
Now add capcicum and fry for 5 minutes so that capcicum becomes little soft, then add methi leaves and fry again for 5 minutes,
Add vangibath powder,salt and mix it properly.
Now add cooked rice and lemon juice to skillet and mix it,
Stir for 4-5 minutes and garnish with coriander leaves.