Tomato Rice
This fragrant and gently spicy tomato rice is inspired by the South Indian-style rice dish. Aromatics, tomatoes, and spices simmer before getting tossed with basmati rice.
Ingredients
- 1 cup basmati rice, cooked and cooled
- ⅓ cup peanuts
- 1 tbsp avocado oil or another neutral oil
- 1 tsp mustard seeds
- pinch of hing (asafetida)
- 1.5 tbsp chana dal *sub toor dal or urad dal
- ½ a red onion, finely chopped
- 4 garlic cloves, minced
- 1 inch ginger, minced
- 1 medium tomato, diced
- 3 medium tomatoes, pureed into a paste
- salt to taste
- 1 tsp ground coriander
- ½ tsp turmeric
- ¼-½ tsp garam masala *depends on strength of your masala. use more if store-bought.
- ½ tsp red chili powder
- ½ tsp kashmiri chili powder *optional for color
- cilantro for garnish
Instructions
- Toast peanuts on a pan with a little oil until crisp and golden. Set them aside.
- Add avocado oil or another neutral oil to a medium pan over medium heat. Add mustard seeds. When they start to crackle, add a pinch of hing. Let it bloom for 30 seconds.
- Add chana dal and fry until golden-brown, so about 2-3 minutes.
- Add onion. Cook for about 5 minutes or until translucent. Add garlic and ginger. Cook for about 2 minutes or until the raw smell fades.
- Add the diced tomato, tomato paste, and salt to taste to help the tomato juices evaporate. Cook until the tomato juices substantially reduce.
- Add all the ground spices and gently stir into the tomatoes. Add the cooled rice and stir for a few minutes. Taste and adjust for salt. Finish with peanuts and cilantro!