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Reminds me of my school days. Due to the sheer simplicity of its recipe and less messiness, tomato rice used to find its way into my tiffin box quite often. It also was a regular entry in our menus for family picnics and long train journeys. Its so simple and yet so tasty. Btw, if you have leftover rice from last night’s dinner, you know what to do with it

Rice – 1 cup

Oil – 1 tbsp
Mustard seeds – 2 tsp
Urad daal (white lentils) – 1 tsp
Red chili – 2 Nos
Green Chili – 2 nos (finely chopped)
Cashew – 4-5 broken in small pieces (optional)
Curry leaves – 1 sprig
Onion – 1 no big (finely chopped)
Tomato – 2 nos big (finely chopped)
Ginger-garlic paste – ¼ tsp
Turmeric – 1 pinch
Coriander powder – ¼ tsp
Chilli powder – ½ – ¾ tsp
Fennel powder – ¼ tsp
Salt to taste

1.    Parboil rice. (Shouldn’t be overcooked)
2.    Heat oil in a pan and add mustard seeds
3.    Wait for it to splutter
4.    Now add Urad dal, red chilli, green chilli, onion, tomato, mix well.
5.    Add ginger-garlic paste, chilli powder, turmeric, coriander and fennel powder, stir. Add curry leaves
6.    Add to cooked rice and mix lightly
7.    Add salt and stir gently
8.    Garnish with coriander leaves and fried cashew.

Tasty…isn’t? Do let me know how you found the Tomato rice recipe

Till tomorrow…happy cooking!