Indian tomato rice

    40 min

    This recipe takes cold pre-cooked rice, which is stir-fried with a homemade spice mix, chillies and tomatoes. The result is a delicious tomato rice dish. Serve with poppadoms and yoghurt.

    4 people made this

    Serves: 4 

    • 1 tablespoon cooking oil
    • 1 tablespoon split Bengal gram (chana dal)
    • 1 teaspoon skinned split black lentils (urad dal)
    • 4 dried red chillies or crushed chillies to taste
    • 2 teaspoons coriander seeds
    • 1 teaspoon cumin seeds
    • 1 tablespoon desiccated coconut
    • 2 tablespoons cooking oil
    • 35g peanuts
    • 1 teaspoon mustard seeds
    • 2 large onions, finely chopped
    • 3 green chillies, halved lengthways
    • 2 sprigs fresh curry leaves
    • 1/4 teaspoon asafoetida powder
    • 3 tomatoes, finely chopped
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon caster sugar
    • salt to taste
    • 550g cooked white rice, cold
    • 2 tablespoons chopped fresh coriander, for garnish

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Make the masala podi by heating 1 tablespoon oil in a frying pan over medium heat; fry the chana dal, urad dal, dried chillies, coriander seeds and cumin seeds in the hot oil until fragrant and beginning to brown, about 5 minutes. Grind the mixture with the coconut into a fine powder using a mortar and pestle.
    2. Heat 2 tablespoons oil in a large frying pan. Fry the peanuts and mustard seeds in the hot oil until the peanuts begin to brown, 2 to 3 minutes. Add the onions, green chillies, curry leaves and asafoetida powder to the peanut mixture; cook and stir until the onions are browned, 5 to 7 minutes. Stir the tomatoes, turmeric, sugar and salt into the mixture; continue cooking until the tomatoes are soft, about 10 minutes more. Season with the masala podi. Crumble the rice into the frying pan, using the back of a spoon to separate the individual grains. Cook and stir until the rice is mixed into the dish and hot, 5 to 7 minutes. Garnish with the coriander to serve.


    Split Bengal gram (chana dal), skinned split black lentils (urad dal), fresh curry leaves and asafoetida powder are available at Indian/South Asian grocery stores.

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    Reviews in English (3)


    This rice was totally amazing. I didn`t have chana dal, so I omited it. This dish was great, one of the best rice recipes I have tried. Thanks, Susmita, for your wonderful Indian recipes.  -  18 Mar 2010  (Review from Allrecipes US | Canada)


    I cheated and used some 'daliya podi' that I had. The podi ingredients scared me because of the chilies.....the kids just would not have eaten it.  -  09 Apr 2010  (Review from Allrecipes US | Canada)


    The flavors in this were great and we ate every bit! The only thing I had trouble with was the dal. The recipe says to fry them in oil and them grind them. Maybe I didn't get them ground finely enough, but I ended up with hard crunchy bits of the dal in my rice. I did add them in a little earlier to help the mix blend and soften while the tomatoes were cooking, but next time I will add the spice/dal mix immediately so any hard pieces can cook down. I did omit some of the chili spices so my kids would eat it, but I could have eaten them no problem! I substituted some green pepper instead (from my garden) and this was a nice addition. Wonderful aromatic dish and a delightful dinner.  -  22 Aug 2012  (Review from Allrecipes US | Canada)