To prepare capsicum rice, start with cooking the rice. Pressure cook the picked and washed rice with 3 cups water, for 2-3 whistles. Switch off and cool.
Preparing the capsicum: In a wok, heat a tbsp of oil. Splutter the mustard and cumin seeds. Add the peanuts. Saute for 2 minutes till they change colour. Then add in the diced capsicum, on a low-medium flame, stir fry till the capsicum is softened but still a little crisp.
Preparing the spice mix for the capsicum rice :While the capsicum is cooking on a low flame, heat another wok on the other burner. Heat oil and add the spices (red chilli through bay leaves - reserving the coconut and sesame seeds). Continuously saute on a low flame till the dals turn lightly golden and everything begins to release its aroma (around 7 minutes) . Remove and cool.
In the same wok, lightly toast the grated coconut till fragrant - around 2 minutes. Remove onto the above dish.
Next toast the sesame seeds. When they start popping (in around 2 minutes), remove them too.
In a mixer, pulse all the above toasted items along with the soaked tamarind and jaggery, till you get a coarse powder.
Assembling the baath:In a large deep dish, remove the cooked rice and cool for 10 minutes, separating with a fork if necessary.
Over this add the capsicum-peanut mix as well as the coarsely powdered spice mix, with adequate salt (around 2 tsp). Toss lightly with clean fingertips, until the rice is uniformly coated with the spices and the vegetable mix. Check for salt and adjust accordingly.