If you love packing your lunch but often struggle to find the time, this quick tomato rice recipe is just what you need. Easy to prepare and packed with flavour, it makes for a satisfying meal that can be put together in minutes.
Ingredients
- 1 large tomato, finely chopped
- 3–4 shallots, finely chopped
- 1 green chilli, finely chopped
- 1 small piece of ginger, finely chopped
- 5–6 curry leaves
- 1 tablespoon chopped coriander leaves
- 1 cup boiled rice
- 1 tablespoon roasted gram
- 1 teaspoon mustard seeds
- ½ teaspoon asafoetida powder
- 1 teaspoon Kashmiri chilli powder
- ½ teaspoon turmeric powder
- Salt, to taste
- 1 tablespoon gingelly oil
Preparation
Heat the gingelly oil in a pan and add the mustard seeds. Once they start spluttering, add the roasted gram and sauté until it turns light golden brown. Add the shallots, green chilli, ginger and curry leaves, and sauté until the shallots become translucent.
Add the chopped tomatoes along with a little salt. Cover and cook for two to three minutes, or until the tomatoes are soft and fully cooked.
Next, add the turmeric powder, asafoetida powder and Kashmiri chilli powder. Sauté for another two minutes until the spices are well combined.
Add the boiled rice and gently mix until the rice is evenly coated with the tomato mixture, taking care not to mash the grains.
Finally, add the chopped coriander leaves, cover the pan for a minute, and serve hot.
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Serving tip: Pair it with yoghurt, dates or mango pickle or pepper-flavoured pappadom or appalam for a complete meal.
