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.
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.
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)