Tomato Rice
Rate
(3)

Details

Prep time 10mins
Cook time 25mins
Serves or Makes: 4

Recipe

  • 1 cup basmati rice, cooked and cooled
  • 1/ 3 cup peanuts
  • 1 tablespoon avocado oil or another neutral oil
  • 1 teaspoon mustard seed
  • pinch hing (asafetida)
  • 1 1/ 2 tablespoons chana dal (sub toor dal or urad dal)
  • 1/ 2 red onion, finely chopped
  • 4 garlic cloves, minced
  • 1 inch ginger, peeled and minced
  • 1 tomato, diced
  • 3 tomatoes, pureed into a paste
  • Kosher salt, to taste
  • 1 teaspoon ground coriander
  • 1/ 2 teaspoon turmeric
  • 1/ 4 teaspoon garam masala, up to 1/2 teaspoon
  • 1/ 2 teaspoon red chili powder
  • 1/ 2 teaspoon kashmiri chili
  • cilantro, for garnish

Method

  • Step 1

    Toast peanuts on a pan with a little oil until crisp and golden. Set them aside.

  • Step 2

    Add avocado oil or another neutral oil to a medium pan over medium heat. Add mustard seeds. When they start to crackle, add a pinch of hing. Let it bloom for 30 seconds.

  • Step 3

    Add chana dal and fry until golden-brown, so about 2-3 minutes.

  • Step 4

    Add onion. Cook for about 5 minutes or until translucent. Add garlic and ginger. Cook for about 2 minutes or until the raw smell fades.

  • Step 5

    Add the diced tomato, tomato paste, and salt to taste to help the tomato juices evaporate. Cook until the tomato juices substantially reduce.

  • Step 6

    Add all the ground spices and gently stir into the tomatoes. Add the cooled rice and stir for a few minutes. Taste and adjust for salt. Serve with peanuts and cilantro.