Tomato Rice

Method

1. 1

   Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.

2. 2

   Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

3. 3

   Add aromatics: Add 1 sprig curry leaves, a pinch of asafoetida, 2 dried red chillies and 2 slit green chillies.

4. 4

   Add onion: Add 1 finely chopped onion and cook on medium heat 5 minutes until translucent.

5. 5

   Add tomatoes and spices: Add 3 finely chopped tomatoes, half tsp turmeric and 1 tsp red chilli powder. Cook 8-10 minutes pressing tomatoes until mushy.

6. 6

   Cook until dry: Continue cooking on medium heat until the tomato mixture becomes very thick and dry — almost a paste. This prevents wet, mushy rice.

7. 7

   Add rice: Add cold cooked rice. Fold gently with a flat spatula.

8. 8

   Mix evenly: Fold until all rice is coated with the bright red tomato masala.

9. 9

   Season: Add salt and drizzle 1 tsp sesame oil. Fold once more.

10. 10

    Serve: Garnish with fresh coriander. Tomato rice should be vibrant red and fragrant. Serve with papad and raita.