Capsicum Bhat

Wash Sona Masuri rice thoroughly and cook it with 500 grams of Water until fluffy and each grain is separate. Allow the cooked Sona Masuri rice to cool completely and set aside.

Dice the Bell peppers into 1-inch pieces and finely chop the Onion and Green chilies.

Heat Ghee in a large pan or kadai over medium heat. Add Mustard seeds and allow them to splutter. Then add Urad dal and Chana dal, frying until they turn golden brown. Add Curry leaves and Asafoetida, sautéing for a few seconds.