My version of Tomato Rice
INGREDIENTS
• Basmati Rice 2 cups cooked with little oil and salt and cooled.
• Garlic 1 tbsp finely chopped
• Ginger 1 tbsp finely chopped
• Green chilies sliced 3-4
• Tomato Puree 4 heaped tbsp
• Onion thinly sliced 1.
• Red chili powder 1 tsp
• Turmeric powder- ¼ tsp
• Asafetida a pinch
• Mustard seeds 1 tsp
• Chana dal a small handful
• Fenugreek seeds 1 tsp
• Curry leaves
• Salt as needed
• Oil as needed
METHOD
• In a pan, add 2-3 tbsp oil and splutter the mustard seeds and the fenugreek seeds.
• Add the curry leaves, ginger, garlic, green chilies and the Chana dal. Sauté till the Chana dal gets slight brown color.
• Add the onions and sauté till it is very soft. Add the salt, red chili powder, turmeric powder, Asafetida and mix well.
• Add the tomato puree and cook for 2 minutes stirring continuously
• Remove from flame.
• Slowly mix this curry with the rice. Combine well. Check for salt.
Serve with Raita, pappad or pickle.
