As opposed to the one-pot Tomato rice, this recipe requires a little bit of effort. Meaning you have to prepare the rice and the tomato base separately. The tomato mixture is tangy and spicy. And the spice level can be moderated to suit your taste buds. It stays good for upto three days in the refrigerator if stored properly.
Ingredients:
- 1 tablespoon Bengal gram/Channa dal
- 2 tablespoons Split and skinned black gram/Urad dal
- 2 teaspoons Coriander seeds
- 6 Red chillies
- 4 tablespoons Oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds
- 1 Onion, peeled and chopped
- 2-3 Garlic cloves, peeled and chopped
- 2 sprigs Curry leaves
- 2 large or 3-4 Medium-sized Tomatoes, chopped
- 1/2 teaspoon Salt or as needed
- 1/2 teaspoon Turmeric powder
- 1/4 cup Water
- 3-4 cups cooked Rice
Preparation:
Heat a small pan and dry roast Bengal gram, urad dal, coriander seeds and red chillies. Make sure not to burn them. Once it cools down, take it in a blender and grind it to a coarse powder. Set aside.
Heat oil in a pan or a skillet over medium heat. Add mustard seeds and cumin seeds. Let it sizzle. Add chopped onions and garlic. Fry them till they turn translucent and add in the curry leaves.
Add chopped tomatoes along with salt and turmeric. Sauté them all together till the tomatoes are cooked.
Reduce the heat and add the powdered mix it through and then add water. Bring it to boil by stirring occasionally to make sure that it does not stick to the bottom of the pan or skillet. Once the mixture thickens up take it off the heat.
Combine the cooked tomato mixture with hot cooked rice and let it rest for five minutes before serving.
Notes:
- Check for the spice level of the tomato mix after adding the powdered mix. If you require more add the preferred amount of red chilli powder.
