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Spicy Tomato Rice

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
40 min
SERVINGS
8 servings
Indian
Spicy Tomato Rice
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
  • 1/4 cup peanuts
  • 1 teaspoon mustard seeds
  • 2 large onions, minced
  • 3 green chile peppers, halved lengthwise
  • 2 sprigs fresh curry leaves
  • 1/4 teaspoon asafoetida powder
  • 3 tomatoes, minced
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon white sugar
  • salt to taste
  • 3 cups cold, cooked white rice
  • 2 tablespoons chopped fresh cilantro, for garnish
Instructions
1
To prepare the masala podi, heat 1 tablespoon of oil in a skillet over medium heat.
2
Fry the chana dal, urad dal, dried chile peppers, coriander seeds, and cumin seeds in the hot oil until they reach a fragrant aroma and start to develop a rich brown color, approximately 5 minutes.
3
Next, grind the mixture with 1/2 cup of coconut into a fine powder using a mortar and pestle.
4
Heat 2 tablespoons of oil in a large skillet.
5
Fry the peanuts and mustard seeds in the hot oil until they begin to turn a light brown color, taking about 2 to 3 minutes.
6
Add the onions, green chile peppers, curry leaves, and asafoetida powder to the peanut mixture; cook and stir until the onions are nicely browned, taking about 5 to 7 minutes.
7
Stir in the tomatoes, turmeric, sugar, and salt into the mixture; continue cooking until the tomatoes are soft and tender, approximately 10 minutes more.
8
Season with the prepared masala podi.
9
Crush the rice into the skillet using the back of a spoon to separate individual grains. Cook and stir until the rice is well mixed into the dish and hot, taking about 5 to 7 minutes.
10
Finally, garnish with cilantro before serving.