Capsicum is cultivated world wide and used in many cuisines. They are also known as bell peppers. They are highly nutritious and are rich in Vitamin C and B6. Fresh ones contain 94% water. This aromatic healthy rice variety is ideal for lunch box as well as parties.
- 1 Cup Little Millet/Samai
- 2 Big Green Capsicum thinly sliced
- 1 Big Onion thinly sliced
- 1/2 Tsp Salt
- 1/8 Tsp Turmeric Powder
- A Pinch of Asafoetida
- 3 Tbsp Roasted Peanuts
- 6 Tsp Spice Powder (heaped)
- 10 Curry Leaves
- 2 Tbsp (Cold Pressed) Sesame Oil
- Seasoning of 1/2 Tsp each of mustard seeds, Urad dal and Chana dal
- 2 Red Chillies (long)
- 2 Beydagi Red Chillies
- 1 Tsp Jeera
- 8 Methi/Fenugreek Seeds
- 2 Tbsp Grated Coconut (heaped)
- 5 Tsp Coriander Seeds (heaped)
- 2 Tsp Chana Dal (heaped)
- 1 Tsp Sesame Seeds
- Wash and soak the millet for 30 minutes.
- Dry roast sesame seeds, coconut and methi seeds.
- Roast the other ingredients given under the heading 'Spice Powder' in a tea spoon of oil and grind along with the dry roasted spices to a coarse powder.
- Layer 1: 2 tbsp oil
- Layer 2: Thinly sliced onion to cover the cooker bas
- Layer 3: Drained millet
- Layer 4: Spread the thinly sliced Capsicum pieces
- Layer 5: Spice Powder, salt, turmeric powder, asafoetida and curry leaves
- Pour one cup water by the inner sides of the cooker without disturbing the set up.
- Close and cook for 3 whistles and open after pressure settles down. Fluff up after 10 minutes and mix in the seasoning and peanuts.
- Serve with onion raitha.
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