Ingredients and Method to make Tomato Rice
1 1 /4 cup brown basmati rice soaked in 2 cups of water
1 large onion (cut fine)
2 large tomatoes (yielded approximately 2 cups of cut tomatoes)
salt to taste
For the masala
1 tbsp split chick pea (chana dhal)
2 tbsp raw peanuts
1 tbsp brown sesame seeds
1 tbsp coriander seeds (dhania)
1/2 tsp fenugreek seeds (methi)
2 whole dry red chillies (or according to taste)
For seasoning
1 tbsp oil
1 tsp mustard seeds
1 tsp split black gram lentil (udad dhal)
1/2 tsp split chick pea (chana dhal)
2 Thai or Indian variety green chillies (or according to taste)
Wash and drain brown basmati. Then soak brown basmati rice in approximately 2 cups of water for at least 30 minutes.
Cook this rice either in a pressure cooker or a rice cooker until done and keep aside. ( I used a rice cooker)
Dry roast each of the ingredients mentioned in the masala list seperately and keep aside. When cool, powder all of these ingredients together in a spice grinder or coffee grinder until fine.
Heat oil in a large heavy bottomed pan. Add mustard seeds, split black gram lentil, and split chick pea to this and stir a few times until the mustard seeds start to splutter and split black gram lentil and split chick pea start to become reddish. Add green chillies and stir for a few seconds.
Add cut onions and saute until the onions turn transparent.
Add tomatoes and saute until tomatoes turn soft and mushy.
Then add the cooked rice, salt to taste and the powdered masala and mix well
Serve hot with chips/ papad and raita or curry of choice.
Serves approximately 2 to 3
