Tomato Rice

Preparation :15 mins
Cook :16 mins
Total Time :31 mins
Servings :Makes 4 servings (4 serving )

Ingredients :

For The Masala Powder
2 tsp coconut oil or any other refined oil
1 tsp urad dal (split black lentils)
1 tbsp chana dal (split bengal gram)
1/4 tsp fenugreek (methi) seeds
2 tsp coriander (dhania) seeds
8 whole dry kashmiri red chillies
2 tbsp grated dry coconut (kopra)
1/2 tsp asafoetida (hing)

Other Ingredients
3/4 cup fresh tomato pulp
1/2 tsp turmeric powder (haldi)
salt to taste
1 tbsp coconut oil or any other refined oil
2 tsp ghee
1 tsp mustard seeds ( rai / sarson)
3 tbsp raw peanuts
6 to 7 curry leaves (kadi patta)
2 tsp finely chopped green chillies
1/2 cup finely chopped onions
2 1/2 cups cooked rice

Method :

For the masala powder

Heat the oil in a small pan, add the urad dal, chana dal, fenugreek seeds and coriander seeds and sauté on a medium flame for 1 minute.
Add all the remaining ingredients and cook on a slow flame for 1 to 2 minutes, while stirring continuously. Allow the mixture to cool slightly.
When cool, blend in a mixer to a fine powder. Keep aside.

How to proceed

Combine the tomato pulp, turmeric powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the prepared masala powder, mix well and cook on a medium flame for a minute. Keep the tomato paste aside.
Heat the oil and ghee in a broad non-stick pan and add the mustard seeds.
When the seeds crackle, add the peanuts and curry leaves and sauté on a slow flame for 2 to 3 minutes or till the peanuts turn light brown in colour.
Add the green chillies and onions, mix well and sauté on a medium flame for another 1 to 2 minutes, while stirring continuously.
Add the tomato paste and 2 tbsp of water, mix well and cook on a medium flame for 1 minute.
Add the rice and salt, mix gently and cook on a medium flame for another 2 minutes, while stirring occasionally.
Serve hot.