Tomato rice

Preparing an easy and simple lunch is a challenge in my home, especially since everyone has their own view of an ideal lunch. Elaborate with a rice, curry, some vegetables( for a healthy and green living) and something as a fry to go with it, an ideal lunch view of mine. My hubby however settles for something less elaborate, rice and some curry does well for him. My two year old son is happy with his rice sprinkled with ghee on top. Although he loves to have a piece of fish fry with his lunch. Well, thinking of a satisfactory lunch for all sometimes gets tedious. I just feel like whipping something quick sometimes. On days when I don’t feel like making a feast, I resort to quick and easy, one pot lunches.
Tomato rice is one such “ready in no time” sort of lunch. Best of all, everyone at my home enjoys this delicious rice. I usually serve it with pickles and yoghurt raita( when I have the time) or else plain yoghurt. It is also an excellent option to pack for lunch.

Ingredients

1.5 cups rice
1 cup chopped tomatoes
1 medium onions, chopped finely
2 green chilies, chopped
1 tbsp ginger garlic paste
1/2 cup coriander and mint leaves, finely chopped
1/2 cup cooked green peas
1/2 tsp turmeric powder
1/2 tsp black pepper powder
1 tsp red chili powder
3 cups water
Salt as needed

For tempering:

3 tbsp oil
1/2 tsp mustard seeds
1/4 tsp methi seeds ( fenugreek)
6-7 curry leaves

Method:

Wash and soak the rice for half an hour.

In a pan, heat oil. Add mustard seeds, methi seeds and curry leaves. Sauce for a minute. Add ginger garlic paste and sauté till the raw smell is gone.


Add chopped onions and chilies along with salt. Cook till onion gets translucent. Add tomatoes along with turmeric powder, chili powder and black pepper powder. Add coriander and mint leaves and cook till tomatoes get soft. Add green peas and stir.

Add 3 cups water and bring to a boil. Add rice and adjust the salt as per taste. Cover and cook on a medium low flame, till the water has evaporated and the rice is cooked. Cook on low flame for five minutes ( dum) .

Serve hot with yoghurt and pickles.

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