Recipe for Tomato Rice
Tomato rice is a quick lunch recipe in which, a spicy mix of tomatoes and steamed rice are combined. It is an ideal lunch box recipe.
Equipment
- Cooking Pot
- Pan
- Mixer
Ingredients
- 1 tbsp Sesame Oil
- 1 tbsp Ghee
- 10-12 Cashews
- ⅓ tsp Asafoetida
- 1 tsp Urad Dal ( Black Gram without skin)
- 1 tsp Chana Dal ( Split Chickpea Lentils)
- 1 tsp Fennel Seeds
- 1 tsp Cumin Seeds
- 1 tbsp Finely chopped Ginger
- 1 tbsp Finely chopped Garlic
- 3-4 Green Chillies, slit
- 8-10 Curry Leaves
- 1 Medium Sized Onion; chopped
- ½ cup Frozen Peas
- ½ cup Chopped Carrots
- ½ cup Chopped Capsicum
- 2 Bay Leaves
- 1 tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- Salt, as per taste
- 2 cups Basmati Rice
- 2 Large Tomatoes; pureed
- 4 tbsp Chopped Fresh Coriander Leaves
- 2 tbsp Chopped Fresh Mint Leaves
- Water; 6 cups
Instructions
- Wash and cook the rice in a cooking pot. When the rice is cooked, drain the excess water and let the rice cool.
- In a pan, heat oil and ghee. Add cashews. Fry them on low heat till they turn golden brown.
- Add asafoetida, chana dal, urad dal, fennel seeds and cumin seeds. Fry on low to medium heat for about 15 seconds.
- Add ginger, garlic, curry leaves and green chillies. Fry for about a minute or two on low heat.
- Add onions. Fry till they turn translucent.
- Add peas, carrots and capsicum. Mix well.
- Add bay leaves, salt, turmeric powder and red chilli powder.
- Add tomato puree.
- Lower the heat. Cover with a lid and let it cook for about 15 minutes. Stir it occassionally.
- Now add the cooked rice to this mixture.
- Mix well. Taste and adjust the salt.
- Garnish with coriander and mint leaves.