Tomato rice
(Number of servings: 4)
Method:
1.Dice all vegetables finelly with the exception of green chili.
2.Take a wok, keep on low heat, add a tbsp of oil. when the oil is warm, add mustard seeds and wait for them to splutter.
3.Then add Urad dal and wait for them to turn light red. Add jeera, sliced ginger, and full green chilies.
4.Then add shallots and saute for a few minutes till soft.
5.Then add all vegetables, turmeric, salt and half a cup of water. Sautee for a few minutes and then cover with a lid until well cooked and soft.
6.After the vegetables are cooked, add the cooked rice and additional salt to taste. Mix. Serve with choice of yogurt or raita.
Ingredients:
| Basmati rice (cook and let cool; may substitute with other long grain rice) | 2 cups |
| Oil (Peanut oil/sesame oil/corn oil) | 1 tbsp |
| Mustard seed (available in South Asian groceries) | 1 tsp |
| Urad dal (available in South Asian groceries) | 1-2 tbsp |
| Jeera (Indian term for cumin, available in South Asian groceries) | 1 tsp |
| Ginger | 1 small piece (about 2cm; sliced) |
| Green chili | 2 whole |
| Shallot | 3-4 stalks |
| Green bell pepper | 1 |
| Ripe plum tomato (small size) | 10-15 |
| Sweet corn kernels (boil 4-5 mins in water in microwave to make them soft) | ½ cup |
| Turmeric | ½ tsb |
| Salt | To taste |
| Water | ½ cup |