Stylish Achari

For Masala Powder:

Chana dal – 1 tbsp

Urad dal – 1 tbsp

Coriander seeds – 1 tbsp

Sesame seeds – 1 tbsp

Curry leaves – 8-10

Dry red chillies – 3-4

For Rice:

Oil – 2 tbsp

Mustard seeds – 1 tsp

Fennel seeds – ½ tsp

Hing – a pinch

Onion (sliced) – 1 medium

Green capsicum (sliced) – 1 cup

Cooked rice – 2 cups

Salt – as per taste

Fresh grated coconut – 2 tbsp

Coriander leaves – 2 tbsp

Lemon juice – 1 tsp

1. First, prepare the masala powder. Heat a pan and dry roast chana dal, urad dal, coriander seeds, sesame seeds, curry leaves and dry red chillies until aromatic. Cool it down and grind into a fine powder.

2. Heat oil in a pan. Add mustard seeds, fennel seeds and hing. Sauté for a few seconds, then add sliced onions and cook until translucent.

3. Add sliced capsicum and cook until slightly soft. Add cooked rice, prepared masala powder and salt. Mix well and cook for 2-3 minutes.

4. Finish with freshly grated coconut, chopped coriander leaves and lemon juice. Give it a quick toss and serve hot.