Tomato Rice

Ingredients

• - 2 cups raw rice
• - ripe tomatoes (as required)
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp raw peanuts
• - Salt to taste

Method

1. Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.
2. Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
3. Add aromatics: Add 1 sprig curry leaves, a pinch of asafoetida, 2 dried red chillies and 2 slit green chillies.
4. Add onion: Add 1 finely chopped onion and cook on medium heat 5 minutes until translucent.
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. 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. Add rice: Add cold cooked rice. Fold gently with a flat spatula.
8. Mix evenly: Fold until all rice is coated with the bright red tomato masala.
9. Season: Add salt and drizzle 1 tsp sesame oil. Fold once more.
10. Serve: Garnish with fresh coriander. Tomato rice should be vibrant red and fragrant. Serve with papad and raita.