Tomato Rice, South Indian Tomato Rice, Tomato Bhaat by Tarla Dalal

Tomato Rice, South Indian preparation made easy.
Recipe Link : http://www.tarladalal.com/Tomato-Rice(-South-Indian-Recipes-)-32889r

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Tomato Rice

This spicy and tangy rice preparation is ideal for packing in a lunch box, and sure to be enjoyed by young and old alike. Enjoy it hot and fresh with papads or pack it with a katori of coconut pachadi; either way it will taste just as appealing, as it combines an assortment of ingredients that complement tomatoes best! A masala of common spices, and a traditional tempering that includes peanuts too, ensure that the Tomato Rice is perfect for all to relish.

Preparation Time: 15 minutes.
Cooking Time: 16 minutes.
Serves 4.

For the masala powder
2 tsp coconut oil or any other refined oil
1 tsp urad dal (split black lentils)
1 tbsp chana dal (split Bengal gram)
¼ tsp fenugreek (methi) seeds
2 tsp coriander (dhania) seeds
8 whole dry Kashmiri red chillies
2 tbsp grated dry coconut
½ tsp asafoetida (hing)

Other ingredients
¾ cup fresh tomato pulp
½ tsp turmeric powder (haldi)
Salt to taste
1 tbsp coconut oil or any other refined oil
2 tsp ghee
1 tsp mustard seeds (rai / sarson)
3 tbsp raw peanuts
6 to 7 curry leaves (kadi patta)
2 tsp finely chopped green chillies
½ cup finely chopped onions
2 ½ cups cooked rice (chawal)

For the masala powder
1. Heat the oil in a small pan, add the urad dal, chana dal, fenugreek seeds and coriander seeds and sauté on a medium flame for 1 minute.
2. Add all the remaining ingredients and cook on a slow flame for 1 to 2 minutes, while stirring continuously. Allow the mixture to cool slightly.
3. When cool, blend in a mixer to a fine powder. Keep aside.

How to proceed
1. Combine the tomato pulp, turmeric powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
2. Add the prepared masala powder, mix well and cook on a medium flame for a minute. Keep the tomato paste aside.
3. Heat the oil and ghee in a broad non-stick pan and add the mustard seeds.
4. When the seeds crackle, add the peanuts and curry leaves and sauté on a slow flame for 2 to 3 minutes or till the peanuts turn light brown in colour.
5. Add the green chillies and onions, mix well and sauté on a medium flame for another 1 to 2 minutes, while stirring continuously.
6. Add the tomato paste and 2 tbsp of water, mix well and cook on a medium flame for 1 minute.
7. Add the rice and salt, mix gently and cook on a medium flame for another 2 minutes, while stirring occasionally.
Serve hot.