Tomato Rice

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Time45 Min
DifficultyEasy
Serves2

Nutrition Info. (per serving)

ProteinFatCarbsFibre301 Cal301 Cal301 Cal301 Cal
  • 8gProtein
  • 6gFat
  • 54gCarbs
  • 4gFibre

Ingredients

Dry Grocery

  • Refined Oil 2 teaspoons
  • Mustard Seeds 0.5 teaspoons
  • Red Chilli Powder 1 teaspoon
  • Asafoetida/hing 1 pinch
  • Chana Dal 1 tablespoon
  • Turmeric Powder 0.5 teaspoons
  • Tamarind 1 tablespoon
  • Salt 1 teaspoon

Fruits & Vegetables

  • Tomato 2 pieces
  • Curry Leaves 10 g
  • Onion 1 small piece
  • Coriander W/o Roots 10 g

Other

  • Raw Brown Rice 0.5 cups
  • Water 1000 ml
  • Green Chillies 2 pieces

Directions

1Wash & soak the rice for 30 min. Finely chop the tomato, onion, and green chillies. Soak the tamarind in water for 10 minutes , mash it and strain. Keep the pulp aside. Cook the rice in boiling water with some salt. Once the rice is cooked drain excess water and spread it out on a clean plate. This is done to avoid over cooking and facilitate faster cooling.
2Heat oil in a pan, add chana dal, roast it on a slow flame till golden in color .
3Add mustard seeds and curry leaves, saute it for a few seconds. Add chopped onions, hing along with green chilli and saute well. Add onion and cook until it gets translucent.
4Add turmeric powder and mix. if required drizzle some water to avoid burning.
5Add all the remaining spices and the chopped tomato. Mix well and cook until the tomato becomes completely soft.
6Add tamarind pulp. mix well
7Add 2 tablespoon of water and boiled rice. Mix well to coat the rice evenly with masala.
8Check seasoning and serve hot.

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