This is a quick version, less spicy and made without any garlic or onion. It is suitable for all people and for festival days too. Serve hot with papad or chips.
Tomato Bath
Course: RiceCuisine: Indian, TamilDifficulty: EasyServings
2
servingsPrep time
5
minutesCooking time
15
minutesThis is a quick version, less spicy and made without any garlic or onion. It is suitable for all people and for festival days too. Serve hot with papad or chips.
Ingredients
1 cup 1 rice
1/4 cup 1/4 Thoor dhal
one small one piece ginger grated
a pinch of asafoetida
2 2 green chillies
a pinch of turmeric powder
2 tablespoon 2 ghee or Oil
2 teaspoon 2 jeera
1 teaspoon 1 mustard
2 2 springs curry leaves
4 4 tomatoes cut into small pieces
4 4 red chillies
10 10 cashew nuts split into half
Salt – 1 teaspoon or as per taste
Directions
- Wash both rice and dhal and put it in a pressure cooker. Add three and half cups of water. Add grated ginger, slit green chillies, turmeric powder, asafoetida powder, salt and cut tomatoes. Cover with lid and pressure cook for 5 to 6 whistles.
- After five to ten minutes, remove the lid and stir thoroughly the cooked rice and dhal.
- In a small kadai, put the ghee or oil and heat it. Add mustard and when it starts popping up, add jeera, curry leaves, cashew nuts and red chillies. Pour this seasoning over the cooked rice and mix well.
Recipe Video