Tomato Bhath (Tomato Rice)

1. 1

   Make the masala podi by heating 1 tablespoon oil in a skillet over medium heat; fry the chana dal, urad dal, dried chile peppers, coriander seeds, and cumin seeds in the hot oil until fragrant and just starting to brown, about 5 minutes.

2. 2

   Grind the mixture with the coconut into a fine powder using a mortar and pestle.

3. 3

   Heat 2 tablespoons oil in a large skillet.

4. 4

   Fry the peanuts and mustard seeds in the hot oil until the peanuts begin to brown, 2 to 3 minutes.

5. 5

   Add the onions, green chile peppers, curry leaves, and asafoetida powder to the peanut mixture; cook and stir until the onions are browned, 5 to 7 minutes.

6. 6

   Stir the tomatoes, turmeric, sugar, and salt into the mixture; continue cooking until the tomatoes are soft, about 10 minutes more.

7. 7

   Season with the masala podi.

8. 8

   Crumble the rice into the skillet, using the back of a spoon to separate the individual grains.

9. 9

   Cook and stir until the rice is incorporated into the dish and hot, 5 to 7 minutes.

10. 10

    Garnish with the cilantro to serve.

• Calories 380.01 kcal Moderate
• Protein 9.45 g Moderate
• Carbs 74.11 g Moderate
• Total Fat 5.07 g Moderate
• Saturated Fat 0.97 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 328.55 mg Moderate
• Fiber 4.17 g Moderate
• Sugar 6.61 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 62.88 mg Low Source
• Iron 3.05 mg Moderate
• Potassium 315.86 mg Low Source
• Vitamin A 60.88 mcg_rae Low Source
• Vitamin C 10.72 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Soy 🌱
• Wheat 🌾
• Gluten
• Sesame
• Mustard
• Tomatoes 🍅
• Onions 🧅