Step 1

firstly, in a thick bottomed pan dry roast peanuts till the skin separates.

Step 2

further add chana dal, urad dal, coriander seeds, cumin seeds, sesame seeds and red chili.

Step 3

dry roast on low flame till the spices turn aromatic.

Step 4

cool down the spices completely and coarsely powder them. keep aside.

Step 5

in a large kadai heat oil or ghee.

Step 6

further add mustard seeds and curry leaves.

Step 7

saute slightly and allow to splutter.

Step 8

additionally, add onions and saute till they turn slightly golden brown.

Step 9

also saute capsicum.

Step 10

furthermore add turmeric, garam masala, prepared masala powder and salt.

Step 11

saute for a minute or till the spice powder turn aromatic.

Step 12

now add cooked basmati rice or leftover rice.

Step 13

mix gently without breaking rice grains.

Step 14

cover and simmer for 5 minutes or till the rice absorbs the masala.

Step 15

further add coriander leaves and serve.

Step 16

finally, serve capsicum masala rice garnished with few onion slices, lemon and coriander leaves.