Little Millet Bell Pepper/Capsicum Rice

I was thinking of making a simple and delicious variety rice for lunch, and I remembered to make this Millet Bell Pepper/Capsicum Rice. This is my MIL's recipe and is a great dish that I love it very much. Do try it once, you'll like it.

Ingredients:

• Blisstree Little Millet - 1 cup
• Green Bell Pepper/ Capsicum, finely chopped - 2 cups
• Onion, chopped - 1/2 cup
• Lemon juice - juice from half a lemon
• Salt - per your taste

To roast & powder:

• Cinnamon stick - 1 inch stick
• Marati Moggu/ Indian Capers / Kapok Buds - 1
• Urad Dal - 2 Tablespoon
• Chana Dal - 2 Tablespoon
• Coriander seeds/ Dhaniya - 3 teaspoon
• Dry Red Chillies - 2 to 3 depending on your spice level
• Turmeric powder - 1/4 teaspoon(add while grinding powder)
• Sambar powder - 1/2 to 1 teaspoon ( add while grinding powder)

Method:

• Wash the little millet in water and add it in an inner pot that will fit in your cooker.
• Add a cup of water to the cooker, place the pot and add 2 1/2 cups water to the millet.
• Close the cooker and keep the flame in medium high. Cook for 5 whistles and let the pressure settle.

• Heat the oil in a wok or a non-stick pan, add the finely chopped green bell peppers/capsicum. Saute the veggie well until all the water is evaporated and is shrunk.
• Add onions to the pan and saute it well. The veggies will look like as shown in the picture below.

• 
  In a smaller shallow pan, roast the ingredients and make powder mentioned under the To roast & powder. 
• Add the powder and salt to the bell pepper and onion mixture, and saute it well again.

• 
  Add the cooked and cooled little millet to the pan, give a good stir so that the rice and the veggies are mixed well and add the lemon juice.
• Switch off the stove and Millet Bell pepper/ Capsicum rice is ready to serve.

I paired the rice with cucumber raita. It tasted heavenly.