Bell Pepper Bhath (2 Servings)

Bell pepper bhath



Green bell pepper  2 (medium-sized)

Rice   1 cup

Salt 1 tsp

Oil   1 tbsp

Ghee  1 tsp

Mustard seeds 1 tsp

Lemon juice 1 tbsp

Peanuts   2 tbsp

For Masala

Coriander seeds  1tbsp

Dry Red chilies   3

Peppercorn   ¼ tsp (about 10)

Cumin seeds ½ tsp

Chana dal 1 tsp

Urad dal 1 tsp

Coconut   2 tbsp

Cinnamon 1″ piece


  • Wash the rice well in water, add ½ tsp oil, half the salt and cook in 2 cups of water in pressure cooker.
  • Spread the cooked rice on a plate and let it cool so that the grains separate.
  • While the rice is getting cooked, roast the peanuts and powder it coarsely and keep aside.
  • On a low flame roast all the masala ingredients in the following order: Cinnamon, red chillies, pepper, cumin seeds, coriander seeds, dals and finally coconut.  when the mix cools blitz it to a fine powder in a blender.
  • Dice the bell pepper into julienne. Heat the remaining oil in a wok and let the mustard seeds splutter. Add capsicum and saute on a low flame till cooked. Add salt, mix and transfer the rice, powdered masala, powdered peanuts and mix gently . Add hot ghee and mix to get a grainy texture.
  • Remove from flame and add lemon juice and mix well.

Chef’s Note: It is optional to add onions in case you like onion-capsicum combo. Saute the onions and the add bell pepper.

If u prefer tamarind to lemon juice (I prefer lemon in this dish) Add tamarind scales to masala mix and powder


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