Thursday, October 22, 2009

Tomato Rice


1 lb Tomatoes1 pinch Hing1 tsp Mustard SeedsOil
2 cups Cooked Rice1 pinch Turmeric1 tbsp Grated GingerSalt
1 tbsp Sambar Powder1 tbsp Chana Dal
2 tbsp Peanuts
4-6 Curry Leaves
Fresh Dhania

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.

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