Peas-capsicum masala rice

METHOD:

First of all take a wok and heat a tsp of oil and roast Green chillies, channa dal, urad dal, pepper corn & black til seeds and keep aside to cool, once it cool grind it into a powder.In the same wok add 4 to 5 tbsp of oil and add mustard seeds once they splutter add finely chopped garlic & onion and fry for few minutes until they turn transparent.Then add peas, capsicum, turmeric & sprig of curry leaves and add the powdered masala fry for few minutesThen add 1 & 3/4th of water and allow it boil, then add required amount of salt mix well simmer down the stove, close the lid and allow it get completely cooked, it should take around 20 to 25 minutesOnce the rice get completely cooked allow it to cool little bit and spread the grains carefully then add 2 to 3 tbsp of fresh coconut & 2 tbsp of lemon juice (adjust accordingly required quantity lemon or lime juice)Mix very well and serve with raitha of your choice.Alternatively you can cook the ordinary rice and mix the completely cooked masala vegetables with coconut and lemon or lime juice and serve.