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Tomato Rice
- 4 cups Cooked Rice.
- 5 med. sized Ripe Tomatoes, cut into small cubes.
- 1 large Onion, finely diced.
- 1/2 tsp Mustard seeds
- 2 tsp Channa dhal.
- 1/2 tsp chili powder (You can substitute this with 2 medium-sized
green chilies or 1 Jalapeno pepper, cut into long thin slices).
- 1 tsp Salt.
- 4 tsp Oil.
Heat the Oil in a saucepan over a medium flame. Put in the mustard
seeds. As soon as the seeds start to pop, put in the diced onion and
channa dhal. Fry until the dhal turns light brown (if you are using
green chilies, add them now and fry for another 15 to 20 seconds).
Put in the tomatoes and salt and fry until the tomatoes turn into
a thick, saucy mixture. Add the chili powder and mix well. Remove
from heat.
Spread the rice in a shallow vessel. Add the tomato paste to the
rice and mix well. Adjust salt to taste.
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