About this recipe: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.
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
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
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Method Prep:15min › Cook:25min › Ready in:40min
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.
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.