INDIAN
Total Time
30 min
4
– 1 cup Rice I use sona masoori rice – 1 ½ cups Tomatoes about 4 large - chopped into small cubes – 1 cup Onion sliced – 3 Green chilies Finely chopped – 1 teaspoon Mustard seeds – 1 teaspoon Ullatham paruppu / Urad dal/ Black gram dal – 1 teaspoon Kadalai paruppu / channa dal / Bengal gram dal Channa dal – ½ teaspoon Turmeric powder – 1 teaspoon Red chili powder – ⅛ teaspoon Asafetida – 1 Tablespoon Oil – to taste Salt – 1 teaspoon Sugar – few Curry leaves
– Heat oil in a pan and add the mustard seeds. When it splutters, add the urad dal and chana dal. – When the lentils turn golden brown, add the chopped onions, green chilies, asafetida and curry leaves. Sauté until the onions turns translucent (about 4-5 mins). – Now add the chopped tomatoes, chili powder, turmeric powder, salt and sugar. Sugar balances the acidity of the tomatoes and adds a nice flavor to the tomato rice.