Tomato Rice

Hi friends, How are you all, with the onset of winter. Now you'll find tomatoes in abundance everywhere. In the southern part of India, tomato rice is a rice preparation that is seen very often in packed lunches. Eating tomatoes is very good as it is rich in vitamin C which is great for hair and skin. Here in the south we find rice cooked in many interesting ways with tamarind, lemons, cabbage, carrots, beetroot. The basic spices for all these rice dishes remain the same but only the main ingredient used is different.

Today I'm going to share with you all my "tomato rice" recipe!

Ingredients:

The spices I've used

• 
  

• 400 gms of long grain rice
• 1 Tsp of red chilly powder
• 1 tsp of garam masala 
• 100 gms of onions (thinly sliced)
• 300 gms of tomatoes (chopped) 
• 1 Tsp of cumin seeds
• 1 tsp of mustard seeds
• 1/2 tsp of aesofotida (hing)
• Salt to taste
• 2 Tsp of oil
• 10-12 curry leaves 
• 2 dry red chilly
• 2 tsp of baked Chana dal ( Futana)
• 2 Tsp of peanuts 
• 1 tsp of raisins
• Cashew nuts ( optional)

Procedure:

1.Boil the rice and keep it aside. Spread nicely so that it does not get sticky.

2.Fry the peanuts and keep it aside.

3.Heat some oil in a pan and once the oil is hot add the cumin seeds, mustard seeds, dried red chillies, asafoetida, curry leaves into the oil.

4. Now add the chopped onions into the same pan and fly till golden brown.

5.Then add the chopped tomatoes and cook in high flame for 2-3 minutes.

6.Now add the chilli powder, turmeric powder and garam masala powder.

7.Lower the flame and cook for almost half an hour till oil separates. The tomato mixture will reduce and look like in the picture below.

6. Now add the boiled rice  and chana dal (futana) (or) you can even add cashew nuts to the mixture and mix it properly.

Garnish with raisins and serve with curd or papad (nachos/tortilla chips)

ENJOY~