This spicy and tangy rice preparation is ideal for packing in a lunch box, and sure to be enjoyed by young and old alike. Enjoy it hot and fresh with papads or pack it with a katori of coconut pachadi; either way it will taste just as appealing as it combines an assortment of ingredients that complement tomatoes best! A masala of common spices, and a traditional tempering that includes peanuts too, ensure that the Tomato Rice is perfect for all to relish.
2 teaspoon coconut oil & 1 tablespoon chana dal
2 teaspoon coriander (dhania) seeds
2 tablespoon grated dry coconut
1 teaspoon urad dal
0.25 teaspoon fenugreek seeds
8 pieces whole dry kashmiri red chillies
0.75 Cup tomato pulp & Salt to taste
2 teaspoon ghee & 2.5 cup Cooked Rice
3 tablespoon raw peanuts
2 teaspoon chopped green chillies
0.5 teaspoon turmeric powder
1 teaspoon mustard seeds & 6 pieces curry leaves
0.5 Cup chopped onions & 1 tablespoon coconut oil
For Masala Powder
For Masala Powder
Step 1 : Heat the oil in a small pan, add urad dal, chana dal, fenugreek seeds and coriander seeds and sauté on a medium flame for 1 minute.
Step 2 : 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.
Step 3 : When it is cool, blend in a mixer to a fine powder. Keep aside.
How to proceed
Step 1 : Combine the tomato pulp, turmeric powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Step 2 : Add the prepared masala powder, mix well and cook on a medium flame for a minute. Keep the tomato paste aside.
Step 3 : Heat the oil and ghee in a broad non-stick pan and add the mustard seeds.
Step 4 : 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.
Step 5 : Add the green chillies and onion, mix well and sauté on a medium flame for another 1 to 2 minutes, while stirring continuously.
Step 6 : Add the tomato paste and 2 tbsp of water, mix well and cook on a medium flame for 1 minute.
Step 7 : Add the rice and salt, mix gently and cook on a medium flame for another 2 minutes, while stirring occasionally.
Step 8 : Serve hot.