Quick Tomato Rice

A fast, flavorful tomato rice made with cooked rice, sautéed tomatoes, spices and tempered lentils. Lightly mixed to keep grains separate; serve hot with curd, papad or raita.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

If using freshly cooked rice, spread it on a plate and let it cool for 10–15 minutes so the grains stay separate.

Step 2

Heat oil in a pan over medium heat. Add mustard seeds. Once they splutter, add cumin, urad dal and chana dal. Fry until light golden.

Step 3

Add curry leaves, green chilli and ginger. Saute for 30 seconds.

Step 4

Add chopped tomatoes and salt. Cook 6–8 minutes, stirring occasionally, until tomatoes become soft and oil starts separating.

Step 5

Add turmeric, chilli powder, coriander powder and garam masala. Mix well and cook 1 minute.

Step 6

Add cooked rice gently. Fold everything together until the rice is evenly coated. Avoid vigorous stirring.

Step 7

Cook 2–3 minutes on low heat. Switch off the flame, add coriander leaves, mix gently and serve hot with curd, papad or raita.