Tomato Rice is a traditional South Indian dish!
2 cups cooked yellow rice.
Raw cashew nuts.
50g salted peanuts.
1 tsp Asafetida powder.
1 tsp urad dhal.
½ tsp mustard seeds.
1 tsp grated ginger.
Some curry leaves.
¾ cup tomato puree.
1½ cup water.
2 green chilies, chopped.
Salt to season
Heat some oil in a pot.
Add the cashew nuts and peanuts and allow to toast till golden brown, remove from the pot and allow to drain on a hand towel.
Add the asafetida powder to the pot and give it a quick stir.
Add the urad dal (black-skinned lentil-like beans covering creamy white interiors) and allow to cook until it changes color.
Add the mustard seeds and allow them to cook until they start to pop.
Add the curry leaves and quickly stir.
Add the ginger and tomato puree, stir to mix everything.
Add the water and allow to cook until the paste thickens.
Pour this over the yellow rice and give it a good toss, so that the sauce coats the rice.
Add the nut mixture and toss.
Prepared, tried, and tested Bobby Swanson
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