Tomato Rice

What you will need:

• Cooked rice - 2 cups
• Tomato - 2 medium, finely chopped
• Onion - 1 medium, finely chopped
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Curry leaves - 2 strands
• Red chillies - 2 to 3
• Green chillies - 2 split
• Hing/Asafoetida - a pinch
• Ginger - chopped, 1" piece
• Chana dal (bengal gram/split chickpeas) - 1 tsp
• Urad dal (split black gram) - 1 tsp
• Cashewnuts - 1 tbsp (optional)
• Coriander leaves - a few
• Ghee - 1 tbsp
• Salt to taste

How to prepare
Heat ghee in a heavy bottomed pan. Add mustard seeds. When they crackle, add cumin seeds, red chillies, urad dal, channa dal and cashewnuts. When they change color, add the chopped ginger, curry leaves and green chillies. Now add the chopped onions and fry until the onions are light brown in color. Add the finely chopped tomatoes. Cover and cook until the tomatoes form a paste. Keep stirring until much of the water evaporates. Now add the cooked rice and salt and mix well. Garnish with coriander leaves.