Alu Capsicum Peas Bhath is a rice dish prepared using Potatoes, Capsicum and Peas. This is ideal to pack for lunch.
Cuisine: Karnataka
Time Required: 30 Minutes
Serves: 4
Ingredients:
6 Cups Cooked Rice
1 Cup Potatoes, Diced
½ Cup Shelled Peas
1 Capsicum Chopped finely
½ Cup Fresh Coconut, Grated
3tbsp Bhath Powder
1tbsp Ghee/Clarified Butter
8 Cashew nuts, Chopped into two or four pieces
2tbsp Oil
1tsp Bengal Gram
1tsp Urad Dal/Black Gram Split
½ tsp Mustard Seeds
½ tsp Turmeric Powder
Few Curry Leaves
2 Red Chilies, Broken
1tbsp Tamarind pulp
1tsp Grated Jaggery/Molasses
Method:
Cook Rice in such a way that each grain is separate. Spread the cooked Rice on a plate and let it cool.
In a Kadai heat Ghee and add the Cashew nuts and fry until they turn a light pink, remove this on the Rice along with the Ghee. In the same Kadai/Pan, heat Oil and add Bengal Gram, Urad Dal and Mustard Seeds, when the lentils start turning pink and the Mustard seeds start to splutter, add Curry Leaves, Red Chilies, Turmeric Powder, Peas, Capsicum and Potatoes.
Fry for 2 minutes and close the kadai and cook on low flame for 2 minutes.
Open the kadai and add Bhath powder and Coconut and mix well. Again close the kadai and cook for a minute or two. Make sure that the vegetables are cooked. Now add the Rice to this mixture along with Salt, Jaggery and Tamarind pulp and mix well by hand.
Remove to a serving dish.
Serve hot Alu Capsicum Peas Bhath with Raitha or Kosambari.
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