Cabbage is not liked by everyone. There are ones who do not like its smell and so, do not eat dishes made with Cabbage. Let us make a dish where these people would not even realize that we have used Cabbage in the dish. And when they come to know, they would start loving Cabbage. The Cabbage and Capsicum Rice will change them. And for others who do not have any reservation about Cabbage, it is a very tasty dish which can be packed in your lunch box also.
Cooked Basmati Rice – 4 cups
Oil – 2 tbsp
Mustard Seeds – 1 tsp
Channa Dal (Bengal Gram) – 1 tsbp
Peanuts – 2 tbsp
Green Chillies – 2 (finely chopped)
Grated Ginger – 2 tsp
Curry Leaves – from 2 twigs
Asafoetida – 1/8 tsp
Finely Sliced Cabbage – 2 cups
Green and Red Bell Peppers (sliced) – ½ cup
Turmeric Powder – 1/8 tsp
Sambar Powder – 1 tbsp
Salt – to taste
Finely Chopped Coriander Leaves – 2 tbsp
Heat the Oil in a broad pan. Add the Mustard Seeds and allow them to crackle. Add the Urad Dal, Channa Dal and Peanuts. Stir them.
When the Dals turn golden, add the Green Chillies, Curry Leaves, Grated Ginger and Asafoetida. Stir cook for 30 seconds in low flame.
Add the sliced Cabbage and a little Salt. Cook them in medium flame for 3 to 4 minutes.
Add the Bell Pepper. Cook for 3 to 4 minutes. The Bell Pepper should remain crunchy.
Add the boiled Rice, Salt, Turmeric Powder and the Sambar Powder. Mix and combine them evenly. Cover the pan and simmer for 2 to 3 minutes in low flame.
Add the Coriander Leaves.
Mix well. Adjust Salt, if required. Switch off the flame after a minute.
Transfer to a serving bowl.
Serve hot with Raita, Papad etc. Or pack it in a lunch box.
If you do not have Sambar Powder, you can use Pav Bhaji Masala in its place. Or you can use ¼ tsp of Chilli Powder and one tsp of Coriander Seed Powder also.