|1 lb Tomatoes||1 pinch Hing||1 tsp Mustard Seeds||Oil|
|2 cups Cooked Rice||1 pinch Turmeric||1 tbsp Grated Ginger||Salt|
|1 tbsp Sambar Powder||1 tbsp Chana Dal|
|2 tbsp Peanuts|
|4-6 Curry Leaves|
Finely chop the tomatoes.
In a wide skillet, add 2 tsp Oil and splutter the mustard seeds.
Add the chana dal and peanuts and roast until golden brown.
Add the curry leaves, hing and ginger and roast until raw smell dissappears.
Add the tomatoes and cook until they get pulpy.
Add salt, turmeric, sambar powder and cook on a medium low flame for about 10 mins until the oil starts to separate.
Mix in the Rice and toss gently so it doesn’t get very mushy.
Season with fresh Dhania leaves and serve.