Tomato Rice

Recipe Ingredients

4 cups	640g / 22oz	Cooked rice
5 cups	312g / 11oz	Ripe tomatoes - cut in small cubes (medium)
1 cup	62g / 2.2oz	Onion - finely diced (large)
1/2 teaspoon	2.5ml	Mustard seeds
2 teaspoons	10ml	Channa dhal
1/2 teaspoon	2.5ml	Chili powder *
1 teaspoon	5ml	Salt
4 teaspoons	20ml	Oil

Recipe Instructions

* (You can substitute this with 2 medium-sized green chilies or 1 Jalapeno pepper, cut into long thin slices.)

Heat the Oil in a saucepan over a medium flame. Put in the mustard seeds. As soon as the seeds start to pop, put in the diced onion and channa dhal. Fry until the dhal turns light brown (if you are using green chilies, add them now and fry for another 15 to 20 seconds).

Put in the tomatoes and salt and fry until the tomatoes turn into a thick, saucy mixture. Add the chili powder and mix well. Remove from heat.

Spread the rice in a shallow vessel. Add the tomato paste to the rice and mix well. Adjust salt to taste.

Source:
Delicious Recipes From Andhra by Karuna

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