Tomato Rice (Tamatar Chawal)
A savory rice tossed with tomatoes and spices that goes well as a side dish to complement any meal.
Ingredients
- 4 cups cooked long-grained white rice (like Basmati or Jasmine )
- 4 medium tomatoes (diced )
- 1 medium yellow onion (or shallots, diced)
- ½ tsp black mustard seeds
- 10 fresh curry leaves (optional, available at an Indian grocery store)
- 1-2 medium green chilies, diced (to your taste)
- 1 tsp salt (to your taste)
- 1 tbsp fresh green cilantro (chopped finely)
- 2 tbsp cooking oil
Instructions
- In a 10-12" frying pan or wok, heat the oil on medium heat. When hot, add the mustard seeds, watch out for the splutter! About 30 seconds.
- Add the curry leaves and green chilies. Stir for 30 seconds.
- Add the onions. Sauté for 3-4 minutes until translucent.
- Add the tomatoes. Continue to sauté stirring occasionally for 5-6 minutes, then add the rice.
- Sauté for another 10 minutes until the rice is nice and hot and the onions and tomato mixture are well incorporated into the rice. The juice from the tomatoes should leave the rice moist but not soggy.
- Spoon into dish and garnish with cilantro.
Notes
If you're using cold rice from the refrigerator, break up any lumps. I prefer to do this with my fingers beforehand or while adding the rice as I am able to make sure all the rice is separated well.
Variations:
1. Add 1 cup of cooked peas and carrots after tomatoes are done. Stir for a minute and then the rice in. You can also use any canned drained bean of your choice instead of the peas and carrots
2. In a separate bowl, whisk 4 eggs. After the tomatoes are cooked, add the beaten eggs. Scramble the eggs in the tomato mixture, and then add the rice. I also add the peas and carrots, which makes it an easy, one-dish meal.