Tomato Rice (Version 1)

Here is a very simple recipe for tomato rice which can serve as a quick lunch box item and serve as scrumptious meal.

Preparation Time: 20 minutes

Ingredients

1. Rice - 250 gms
2. Tomatoes - 3 large sized
3. Onions - 1 large sized

4. Green chillies - 3 vertically split

5. Mint leaves - 6-7

6. Turmeric powder - a pinch

7. Salt - to taste

8. Corn or peas -1/2 cup(Optional)

For Tempering:

1. Oil/Ghee - 2 tablespoon

2. Mustard seeds  - 1/2 tablespoon

3. Urad dhal - 1/2 tablespoon

4. Curry leaves - 4-5

5. Roasted Groundnuts - 20-25

6. Asafoetida - a pinch
7. Red chillies - 2 -3 

For Masala Powder:

1. Channa dhal - 2 tablespoon

2. Toor dhal - 1 tablespoon

3. Urad dhal - 1 tablespoon

4. Red chillies - 3 (vary if according to your spice level)

5. Coriander seeds - 1 tablespoon

6. Fenugreek(Methi)seeds - 1/4 tablespoon

7. Sesame seeds - 1/4 tablespoon (optional)

Preparation:

1. Cook the Basmathi rice and set it aside to cool.

2. Dry fry the ingredients given for masala one by one, cool and grind into a coarse mixture.

3. Heat oil in a pan. Add mustard seeds and when it splutters, add urad dhal, asafoetida, red chillies, curry leaves, roasted ground nut and fry for less than a minute.

4. Now add finely chopped onions, mint leaves and green chillies and saute until onion turns transparent.

5. Now add the tomatoes, and cook until it becomes tender (for around 5-6 minutes in medium flame). Add turmeric powder, masala powder and little salt and mix it well. Add 2-3 tablespoons of water if it is too thick.

6. Cook in low flame for another 5 minutes. Add this cooked mixture little at a time to the cooked rice checking the spice and salt.

7. Garnish with coriander leaves and roasted cashewnuts(optional).

Papad/Potato curry is an awesome companion for this rice.

Tips:

1. Spread the cooked rice in a sheet or plate and let it cool completely before you mix it.

2. You can roast little grated coconut and grind it with the masala powder for an additional rich taste.

3. Soak Basmathi rice for 5- 10 minutes, dry the water completely and roast it in 1 tablespoon of ghee/oil until it turns white and becomes non-sticky, then cook the rice. This will help the grains remain separate and look delicious.