Tomato rice / Tomato bhath recipe

Cooked tomatoes greatly enhance the taste of rice, and you can find the combination in a range of different cuisines. Try making my version of popular South Indian rice recipe.

Servings: Serves 1–2

Ingredients:

1 cup rice, washed

2 tomatoes, chopped

1 onion, chopped

2 tbsp oil or ghee

2 green chilies or dry red chilies (or 1 tsp red chili powder)

½ tsp mustard seeds

½ tsp cumin seeds

1 tsp Chana dal / Split chickpeas (optional)

Few curry leaves

Salt to taste

2 cups water

Method:

1. In a pressure cooker heat the oil on medium flame.
2. Add mustard seeds, cumin seeds, chana dal, green chilies and curry leaves. Fry well.
3. Then, add onion and saute it for a minute.
4. Add chopped tomatoes and stir it. In this stage you can add red chili powder, if you want.
5. Add well washed rice and mix thoroughly.
6. Add 2 cups of water, salt to taste and stir once.
7. Close the lid and pressure cook the rice for 3 whistles. Then switch off the flame and let the steam escape naturally.
8. Open the lid, gently fluff the rice and transfer it to a serving plate.
9. Tomato rice/ tomato bhath is ready to taste. Serve hot with raita or plain yogurt.

Note:

• You can add ginger-garlic paste for more flavor.
• For authentic taste use coconut oil.
• The dish is best made with the Sona Masuri variety of rice in which the grains do not stick to each other on being pressure-cooked.
• This spicy and tangy rice preparation is ideal for packing in a lunch box, and sure to be enjoyed by young and old alike.