Ingredients:

3 ½ tbsp Bengal gram dal
2 ½ tbsp black gram
5 capsicum
8 cashewnuts
1 stick cinnamon
2 tbsp dhania (coriander) seeds
½ tbsp jeera (cumin) seeds
3 curry patta
½ tbsp grated coconut
1 lemon
½ tbsp mustard seeds
3 tbsp oil
1 tbsp peanuts
8 whole red chillies
200 gm rice
¼ tsp turmeric (haldi) powder
Coriander leaves for garnishing

Method:

Fry the red chillies, cinnamon, coriander seeds, cumin seeds and black gram dal in a teaspoon of ghee or oil till golden brown. Powder and keep aside.

Cook rice until 3/4 cooked. Drain the water from the rice, spread and cool. Mix a teaspoon of oil or ghee to it and keep aside.

Heat oil and add mustard seeds, Bengal gram, red chillies curry leaves, cashewnuts, and peanuts one by one and fry till golden brown in color. Add diced capsicum and fry till soft. Reduce heat and add grated dry coconut. Fry until light brown.

Add turmeric powder, salt, and the cooked rice. Fry for a few minutes until the rice is hot. Squeeze lemon juice and powdered masala. Mix well and garnish with chopped coriander leaves .