Growing up in India one of the popular lunch/dinner dishes I was used to was the Tomato Rice baath dish. In fact a lot of the restaurants also serve this dish in Bangalore. That said, I tried it out with a slightly different dash by adding some peanuts and onions. Giving below the result which is absolutely divine to taste along with spicy daal paalak. I hope you also try the same and like it as much as I did! Enjoy!
Basic ingredients
Basmati rice: 1 cup
Tomatoes: two medium, chopped, with juice
Onions(optional): one, fine chopped (I used 1 chopped red onion)
Salt and lime juice to taste
Coriander leaves for garnishing(optional)
For seasoning
mustard seeds: one teaspoon
urad dal: one teaspoon
chana dal: 1/2 teaspoon
red chillies: 3-5 depending on how hot you like it
peanuts: 1/2 cup
curry leaves: 6 or 7
hing/asafoetida: a pinch
turmeric powder: 1/4 tsp
For the masala
one tablespoon coriander seeds
one tablespoon chana dal
one tablespoon white sesame seeds
4 or 5 red chilllies
1/2 teaspoon or less methi (fenugreek) seeds
Method
1. Cook the rice and separate the grains so that they are light to feel.
2. Heat oil in wok and add mustard seeds, urad dal, chana dal, asafoetida, red chillis and curry leaves. Just when the mustard starts popping, add peanuts and fry for 3 or 4 minutes. Then add the turmeric powder and if using onions, add and fry the onions till translucent. Add the tomatoes and the juice from the tomatoes, and cook on medium-low flame.
3. In the meantime, dry roast the masala ingredients, adding the fenugreek after the others have roasted for a few minutes. Cool after they are golden brown and powder in a blender, or add a little water and blend into a thick paste.
4. When the raw smell of tomatoes is replaced by a cooked aroma, lower the flame, and add the blended masala, adding very little water if the mixture is too thick. The gravy should not be watery but a thick paste.
5. Add the salt, rice and mix well. You can also add lime juice and garnish with coriander.
2. Heat oil in wok and add mustard seeds, urad dal, chana dal, asafoetida, red chillis and curry leaves. Just when the mustard starts popping, add peanuts and fry for 3 or 4 minutes. Then add the turmeric powder and if using onions, add and fry the onions till translucent. Add the tomatoes and the juice from the tomatoes, and cook on medium-low flame.
3. In the meantime, dry roast the masala ingredients, adding the fenugreek after the others have roasted for a few minutes. Cool after they are golden brown and powder in a blender, or add a little water and blend into a thick paste.
4. When the raw smell of tomatoes is replaced by a cooked aroma, lower the flame, and add the blended masala, adding very little water if the mixture is too thick. The gravy should not be watery but a thick paste.
5. Add the salt, rice and mix well. You can also add lime juice and garnish with coriander.
..ShaKri..
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