Cooked Rice – 2 cups
Onion – 1/2 (chopped)
Ginger garlic Paste – 1 tsp
Tomatoes – 1 (chopped) + 2 (pureed)
Green Chilies – 2 (chopped)
Red Chili Powder – 2 tsp
Garam Masala – a pinch
Cilantro – for garnish
Salt – as needed
Oil/Ghee – 2 tbsp
Mustard seeds – 1/4 tsp
Fennel/Cumin seeds – 1/4 tsp
Channa Dal – 1 tsp (optional)
Urad dal – 1 tsp
Cashews – 1 tbsp
Curry Leaves – 1 spring
. You can cook the rice or use leftover rice to make tomato rice.
. Heat oil in a pan and splutter the mustard seeds.
. Add channa dal, urad dal and fennel seeds and fry till it turns reddish brown in colour.
. Add green chilies and curry leaves.
. Add the onions and fry till it turns translucent.
. Add ginger garlic paste and fry for 30 seconds.
. Next add the pureed tomatoes and cook till the raw smell vanishes.
. Add the chopped tomato, salt, garam masala and chili powder. Cook for a couple of minutes.
. Now toss the cooked rice with this masala. Check for salt and other seasonings and adjust according to your taste.
. Finally switch off.
. Serve tomato rice with curd or raita.