Tomato-Onion Rice

Ingredients

• 1 1/2 cups rice
• 2 cups tomatoes, cut lengthwise
• 1 1/2 cups onions, cut lengthwise and halved
• 2-3 green chillies, slit and halved (adjust to taste)
• 2-3 red chillies, broken into pieces (adjust to taste)
• Asafoetida (hing), a pinch
• 3 tsp chana dal (split bengal gram)
• 1 1/2 tsp mustard seeds (rai)
• 5-6 curry leaves
• 6-7 tsp vegetable oil
• Salt to taste

Preparation

1. Cook the rice in a rice cooker or pressure cooker with 3 cups of water.
   
   
2. While the rice is cooking, heat oil in a wide skillet. Add hing, chana dal and mustard seeds. As the dal starts browning, add the green and red chillies and saute for a couple of minutes; then add the curry leaves.
   
   
3. Add the onions and some salt, and cover and cook for 2-3 minutes.
   
   
4. Add the tomatoes, and some salt, and saute until onions and tomatoes are cooked.
   
   
5. Add the cooked rice along with salt. Mix well and saute the rice for 2-3 minutes until all the flavors are combined.
   
   
6. Serve the tomato-onion rice hot with pappadums.

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