Ingredients

• 1 1/2 cups basmati rice, washed, drained and cooked
• 4 green capsicum, chopped
• 2 potatoes, chopped
• 2 tomatoes, chopped
• 4 green chilies, slit
• 1/2 inch ginger, minced
• 1 cup green peas
• 1 large lemon
• 2 tablespoons cilantro, chopped
• 2 sprigs curry leaves
• 1 large onion, chopped
• 2 tablespoons coconut, grated (for garnishing)
• 1 teaspoon mustard seeds
• 2 teaspoons black gram dal
• 2 teaspoons bengal gram dal
• 1/2 teaspoon turmeric powder
• 4 tablespoons oil
• salt
• 1/2 teaspoon garam masala (optional)

Instructions

1. Cook rice in 3 cups water.

2. Once cooked (water has evaporated and rice is ready) allow it to cool.

3. In the meantime, chop the onion, potatoes and capsicums.

4. Bring the green peas to a boil.

5. Heat oil in a wok.

6. Add mustard seeds and the black gram and bengal gram dals.

7. Stir-fry for a minute.

8. Add green chillies, ginger and curry leaves.

9. Continue to stir-fry.

10. Add the chopped onions.

11. Add capsicums, potatoes and tomatoes and fry.

12. Add half a cup of water and salt.

13. Cook until the vegetables are tender.

14. Add the green peas.

15. Stir until all the water has evaporated.

16. Allow to cool.

17. Add lemon juice and cilantro, chopped for garnishing.

18. Pour seasoning into rice and mix well.

19. To serve, put rice on a serving plate.

20. Garnish with grated coconut and the remaining cilantro and serve!

21. Notes: I've been told that a tbsp of sambhar powder when added to the vegetables enhances the taste tremendously.

22. I'm yet to try this addition.