Dapmenasinakaayi ( Capsicum) Chithranna

This is a classic breakfast dish from karnataka mainly in bangalore, mysore, tumkur regions. Dapmenasinakaayi is nothing but Capsicum and has many names depending on the region such as dodmenasinakaayi and donnemenasinakaayi. My hubby loves this dish and i love to make this for him. My mom makes the best chithranna but yes!!!! i have mastered it too. We usually have this with Huruli happala (this is spicy paapad made of horse gram Dal - very authentic paapad)........my dad especially loves this.

This dish is mainly in the form of gojju and can be kept for few days in the refrigerator and can be used with rice.
Ingredients:

• Rice 2 cups
• Capsicum 1 medium size
  
• Onions 3-4 medium size
• Green chillies 5
• Garlic 5-6 cloves
• Ground nuts 3 tsp
• Mustard seeds 1/4 tsp
• Jeera 1/4 tsp
• Channa Dal 1/2 tsp
• Turmeric 1/4 tsp
• Curry leaves
  
• Coriander
  
• Freshly grated or dessicated coconut
• Oil 2 tsp
• Salt
  
• Lemon Juice
  

Method:

Pressure cook the rice in such a way that the grains are not sticky and keep it aside.
Here's how we make the gojju-

• Heat 2 tsp of oil in a vessel and fry the ground nuts until light brown
• Add mustard seeds, jeera, channa Dal, curry leaves and saute
• Add chopped garlic, onions and green chillies and fry until the onions are softened
• Now add chopped capsicum and fry until soft
• Add turmeric and salt
• When everything is mixed well, add a handful of freshly grated or dessicated coconut and coriander and fry on a low flame
• take the vessel off the stove and then add 1 tsp of lemon juice or juice of 1 lemon and mix well
• Once cooled mix the required amount of gojju with the rice and serve