Moongdal - Bell Pepper Rice

Third week of BM#21 is here and this time, my theme is related to "cooking with moong". Srivalli has made this particular theme interesting by giving us some combos to choose from. Besides, the marathoners from the first two weeks had already posted the dishes I was contemplating about. I therefore had to think this time beyond the regular ones dished out in my kitchen.
The first recipe in the series is going to be a basic rice item with simple flavors, that I got from a TV cook show. I had noted down this recipe since it sounded so different than the rice items that I get to eat regularly / see in the blogworld. Neither any spice powder to flavor nor a medley of vegetables. Even the moongdal is not cooked as you expect.  A simple and quick one that you can put together probably even in the morning rush hours. Serve with chutney / sambhar or any other spicy accompaniment. Or plain yogurt will do if serving kids.

Ingredients for 2 servings:
1/2 cup Basmati rice
1/4 cup moongdal
2 Tbsp oil
1 tsp cumin seeds
2 tsp pepper corns
Few curry leaves
1/8 tsp turmeric powder
1 capsicum, finely chopped
Salt to taste

Method:
* Wash rice thoroughly and pressure cook adding a cup of water.
* Wash and soak moongdal in water for at least 30 minutes. Drain and keep aside.
* Heat oil. Then add cumin seeds, pepper corns and curry leaves. When cumin starts to brown, add capsicum and turmeric. Mix well with a spatula and cook covered until capsicum is tender.
* Add soaked moongdal and salt, saute for a couple of minutes.
* Then add the fluffed rice and mix well.

Note:
A handful of shredded, fresh coconut can also be added along with soaked moongdal.

 

Check what other marathoners are cooking during BM#21 here.

 

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