Tomato Bhath (Tomato Rice)

Name: Tomato Bhath (Tomato Rice)
Total time: 40
Yield: 8
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; ¼ cup peanuts; 1 teaspoon mustard seeds; 2 large onions, minced; 3 green chile peppers, halved lengthwise; 2 sprigs fresh curry leaves; ¼ teaspoon asafoetida powder; 3 tomatoes, minced; ½ teaspoon ground turmeric; ½ teaspoon white sugar; salt to taste; 3 cups cold, cooked white rice; 2 tablespoons chopped fresh cilantro, for garnish

Recipe by SUSMITA from allrecipes.com

Side Dish 40 Mins.

Ingredients

8 servings

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1 tablespoon cooking oil
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1 tablespoon split Bengal gram (chana dal)
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1 teaspoon skinned split black lentils (urad dal)
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4 dried red chile peppers
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2 teaspoons coriander seeds
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1 teaspoon cumin seeds
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1 tablespoon flaked coconut
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2 tablespoons cooking oil
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¼ cup peanuts
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1 teaspoon mustard seeds

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2 large onions, minced
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3 green chile peppers, halved lengthwise
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2 sprigs fresh curry leaves
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¼ teaspoon asafoetida powder
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3 tomatoes, minced
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½ teaspoon ground turmeric
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½ teaspoon white sugar
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salt to taste
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3 cups cold, cooked white rice
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2 tablespoons chopped fresh cilantro, for garnish

Instructions

Make the masala podi by heating 1 tablespoon oil in a skillet over medium heat; fry the chana dal, urad dal, dried chile peppers, coriander seeds, and cumin seeds in the hot oil until fragrant and beginning to brown, about 5 minutes. Grind the mixture with the coconut into a fine powder using a mortar and pestle.
Heat 2 tablespoons oil in a large skillet. Fry the peanuts and mustard seeds in the hot oil until the peanuts begin to brown, 2 to 3 minutes. Add the onions, green chile peppers, curry leaves, and asafoetida powder to the peanut mixture; cook and stir until the onions are browned, 5 to 7 minutes. Stir the tomatoes, turmeric, sugar, and salt into the mixture; continue cooking until the tomatoes are soft, about 10 minutes more. Season with the masala podi. Crumble the rice into the skillet, using the back of a spoon to separate the individual grains. Cook and stir until the rice is mixed into the dish and hot, 5 to 7 minutes. Garnish with the cilantro to serve.