July 4, 2011

Tomato Rice

This one is my athai's special. I always used to wonder how such a simple yet wonderful dish is prepared. Tried it a couple of days back.
Basmati Rice - 2 cups
Ripe Tomatoes - 6/7 medium sized
Onion - 2 medium sized
Peas - 1/2 cup
Fried Bread - 10 crumbs
Peanuts - 1/2 cup
Chili Powder -1/2 tbsp
Turmeric Powder - 1/2 tbsp

Salt as required

Oil for cooking
For the seasoning

Mustard seeds - 1/4 tbsp
Urad dal - 1/4 tbsp
Chana Dal - 1/4 tbsp
Cinnamon - 2 small sticks
Bay leaf - 1/2

Soak Basmati Rice for 5-10 minutes and drain the water. Pressure cook rice.
Heat oil in a kadai, add mustard seeds and once it splutters; add the other ingredients for seasoning.
Add chopped onions and saute till it turns translucent.
Add peanuts and saute for a few more minutes.
Then add finely chopped tomatoes, turmeric powder, chili powder, asafoetida and salt.
Cook till oil separates.
Add cooked rice to the gravy and mix well.
Garnish with coriander leaves and mint leaves and fried bread crumbs. Serve hot with papads or raita.

Bon Appetit!!