Quick Lunch Series: Tomato Rice


Believe it or not I had this best friend in elementary school who would bring the best tomato rice for lunch. It was not something we made at home, but in memory of those lunches, I made some this week. It is a again one of those perfect lunches for a work day meal, if you have left over rice, some tomatoes and onion!

1 cup cooked rice (basmathi or sona masuri, or jasmine if you insist)
1 medium onion sliced
3 tomatoes chopped
1 jalapeno sliced or quartered
1 tbsp chana dal
1 tbsp urad dal
1 tsp mustard seeds
1 tbsp oil
a touch of turmeric
a touch of asafoetida
salt to taste
1/2 tsp red chilli powder (optional)
1 jalapeno sliced
a few curry leaves
a little chopped cilantro to garnish
1-2 tsp ghee (optional)

Heat the oil in a large pan. Add turmeric, asafoetida, channa dal, urad dal, and mustard seeds and fry till the mustard seeds start sputtering. Add curry leaves and sliced jalapeno and continue frying for a minute. Add sliced onion and fry till lightly brown. Add chopped tomato and cook till most of the moisture evaporates. Add salt to taste and red chilli powder. Add ghee if desired.

Add cooked rice, and mix well. Garnish with some chopped cilantro. Tasty. Although there is something to be said of the tartness of the tomatoes back home. Even with the 3 tomatoes I added, I thought there was no tartness to my dish. Might try roma tomatoes next time and use the juice of 1-2 tomatoes as well.

Still tomato is my 2nd best vegetable. That is after mango! Nothing beats mango rice!

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