Tomato Bhath (Tomato Rice)

Name: Tomato Bhath (Tomato Rice)
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons asafoetida powder; 1 Tbsp flaked coconut; 710 milliliters cold, cooked white rice; 2 Tbsps cooking oil; 2 teaspoons coriander seeds; 1 teaspoon cumin seeds; 2 sprigs fresh curry leaves; 2 Tbsps chopped fresh cilantro, for garnish; 3 green chile peppers, halved lengthwise; 1 teaspoons ground turmeric; 1 teaspoon skinned split black lentils (urad dal); 1 teaspoon mustard seeds; 2 larges onions, minced; 59 milliliters peanuts; 4 dried red chile peppers; 4 servings salt to taste; 3 tomatoes, minced; 1 teaspoons white sugar

Tomato Bhath (Tomato Rice) might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 356 calories, 9g of protein, and 13g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up tomatoes, cilantro, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes.

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.

Ingredients you will need

Dried Chili Pepper

Whole Coriander Seeds

Cumin Seeds

Chana Dal

Urad Dal

Coconut

Cooking Oil

Equipment you will use

Mortar And Pestle

Frying Pan

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.

Ingredients you will need

Mustard Seeds

Peanuts

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Green Chili Pepper