food recipes

Tomato Bhath (Tomato Rice)



Nutrition : 197 calories,
4 stars - based on 192 reviews
Yield : 8 servings

Ingredients

  • 1 tablespoon cooking oil
  • 1 tablespoon split Bengal gram (chana dal)
  • 1 teaspoon skinned split black lentils (urad dal)
  • 4 dried red chile peppers
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon flaked coconut
  • 2 tablespoons cooking oil
  • ¼ cup peanuts
  • 1 teaspoon mustard seeds
  • 2 large onions, minced
  • 3 green chile peppers, halved lengthwise
  • 2 sprigs fresh curry leaves
  • ¼ teaspoon asafoetida powder
  • 3 tomatoes, minced
  • ½ teaspoon ground turmeric
  • ½ teaspoon white sugar
  • salt to taste
  • 3 cups cold, cooked white rice
  • 2 tablespoons chopped fresh cilantro, for garnish

Directions

  • Make the masala podi by heating 1 tablespoon oil in a skillet over medium heat; fry the chana dal, urad dal, dried chile peppers, coriander seeds, and cumin seeds in the hot oil until fragrant and beginning to brown, about 5 minutes. Grind the mixture with the coconut into a fine powder using a mortar and pestle.
  • Heat 2 tablespoons oil in a large skillet. Fry the peanuts and mustard seeds in the hot oil until the peanuts begin to brown, 2 to 3 minutes. Add the onions, green chile peppers, curry leaves, and asafoetida powder to the peanut mixture; cook and stir until the onions are browned, 5 to 7 minutes. Stir the tomatoes, turmeric, sugar, and salt into the mixture; continue cooking until the tomatoes are soft, about 10 minutes more. Season with the masala podi. Crumble the rice into the skillet, using the back of a spoon to separate the individual grains. Cook and stir until the rice is mixed into the dish and hot, 5 to 7 minutes. Garnish with the cilantro to serve.

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