Back at home, a typical lunch or dinner meal would consist of two sides, lentil soup(daal), one non-veg curry(mostly fish), one veg curry and plain white rice. I know, it sounds like a feast.. Isn’t it!! I seriously don’t know how Mom could manage to cook so many dishes in one day!! She would cook different varieties of fish, seasonal vegetables, different varieties of lentil, but one thing that always remained a must, was plain white rice. My dad loves rice and he can never replace rice with anything else.
Even today, I the story hasn’t changed much. Dad still needs rice. However, Mom prefers chapati.. And I still don’t understand that how she still manages to cook a feast every day 🙂 I enjoy it when I am home, but personally, I can never ever cook that many dishes on a daily basis. I am not a big fan of rice but there are few rice dishes which are on my yummy list and this is one such dish.
It’s a pretty simple meal and works best if you have left over rice from last night. If not, you need to prepare the rice in advance and cool it down before you make the tomato rice. You may feel that I have added a little too much spice, but trust me, the flavor combination of the spice and the tangy taste of the tomato makes this dish absolutely gorgeous.
You can either serve it with some plain yogurt, some simple salad of your choice or even papadam works fine! However, I like it just the way it is 🙂
This will serve 2
- 1 cup basmati rice
- 2 red juicy tomatoes, finely chopped
- 1 onion, finely chopped
- 2 green chilly, finely chopped
- 1 tbp ginger paste
- 1 tbs cilantro, finely chopped for garnish
- 1 tsp mustard seeds
- 1 tbs coriander seeds
- 1 tbp chana daal
- 1 tsp sesame seed
- 1 tsp urad dal
- 2 to 3 dry red chillies
- 6 to 7 curry leaves
- 1/4 cup peanuts
- few pinches of asafoetida/hing
- zest of one lemon(optional)
Cook the rice, spread it in a plate and let it cool down.
In a small pan, dry roast the coriander seeds, sesame seeds and dry chillies.
Once roasted, put them in a food processor and grind them to form a dry masala which will be used later.
In a pan, heat 2 tsp oil and fry the peanuts and once done keep aside.
In the same pan, now add the urad daal, mustard seeds, and ginger paste.
Once they start to sizzle, add the curry leaves and onions and cook them till they become translucent.
Then, add the tomatoes and cook for another 5 minutes.
Now, add the dry masala(which we had made earlier) and salt. Mix it properly.
Cook for another 5 to 10 minutes and add the rice.
Toss and mix the rice properly with the masala. Add the lemon zest and the peanuts.
Garnish with chopped cilantro and serve hot!