Tomato rice is yummy tangy rice made of red pulpy tomatoes and chilies. I am writing the quick and easy method. We can make this with a load of tomatoes, and throw it in the an airtight box and store it in the fridge for up to 6 weeks. Whenever we run out of time or ideas, cook some hot rice, mix in the paste, and your tummy is filled in no time :-)
What I used: serves 4
2 cups boiled rice, cooled to room temperature (Day old rice works good too)
2 ripe medium tomatoes chopped
1 medium onion chopped
5-7 green chilies slit lengthwise
Juice of 1 lime
1tsp or more salt
¼ tsp turmeric
Pinch of asefoetida
2-4tsp of olive oil
2 tsp white sesame seeds
½ tsp of mustard and cumin seeds
1 tsp urad dhal
For the tempering: Any or all that you can find--2tsp peanuts, 1tsp whole cashews, 1tsp channa dhal, 1tsp urad dhal, 1/2tsp mustard and cumin seeds, a few curry leaves and some chopped cilantro for the garnish.
Heat a wide shallow skillet. Add 2tsp oil, put in the peanuts and cashew and toss on medium heat till its golden brown, add the channa dhal, curry leaves and cover cooked for just a minute watching it carefully on medium heat. Move it onto a small cup and set aside.
In the same pan, on medium heat, add 2 tsp oil, mustard cumin, urad dhal and sesame seeds, cover it till the splattering subsides. Add the chopped green chilies and onion and increase the heat to high, constantly working it, watching not to burn, for 1 minute. Add in the chopped tomatoes, and cook until all the watery tomatoes turn into a thick dry mixture. Lower the heat to the lowest setting now. Add turmeric, salt and asefoetida. And let it cook for a couple of minutes more.
Now, add the boiled rice, stir gently till the rice takes in the tomato paste color. Squeeze the juice of lime; take it out of the flame now. Mix in the peanut tempering only before the rice is eaten, this way, the peanuts stay crisp and crunchy, and the tomato rice tastes hot and tangy. Enjoy!