Butter Capsicum Rice

Heat ½ tbsp  of Ghee and a tbsp of Butter in a pan; add and sauté ½ tsp of Mustard Seeds, a tsp of Cumin Seeds and allow them to splutter. Add a tbsp of Black Gram Dal, an inch of Cinnamon Stick and saute till the dal turns light brown. Add few Curry Leaves, 6 slit Green Chillies, 1½ tbsp of Broken Cashewnuts and saute for a few seconds. Add a large diced Capsicum, and fry them for 7 minutes, taking are not to over cook and retaining their crunchy texture. Add Salt to taste, Black Pepper Powder to taste and mix well. Reduce heat,  add and mix 2 cups of cooked rice. Cook for 2 minutes and add 2 tbsp of Grated Coconut (optional) and mix with the rice. Remove from heat and serve hot.