PREP TIME: 10 Mins

COOKING TIME: 20 Mins

Ingredients

Mustard – ½ tea spoon

Urad dal – ½ teaspoon

Fennel seeds – ¼ teaspoon

Curry leaves – 2 – sprigs

Bay leaf – 1

Cashews – 7 (broken to small pieces)

Onion – 1 finely sliced

Tomato – 2 sliced

Green Chilli – 1

Garlic – 5 pods finely sliced

Ginger – 1/4 inch piece chopped

Oil – 4 teaspoons

Salt – to taste

Chilli powder – 2 teaspoons

Turmeric powder – ¼ teaspoon

Rice – 1 cup washed (I have used sona masuri rice)

Procedure

STEP 1: Heat oil in a pressure cooker. Add mustard seed, wait for it to splutter, add urad dal, fennel seeds, bay leaf and curry leaves.

STEP 2: Add the sliced onion, green chilli, cashews, ginger and garlic. Cook till the onions turn golden brown.

STEP 3: Add the sliced tomato.

STEP 4: Once the tomato turns mushy add the turmeric powder, chilli powder and salt. Cook for 5 minutes.

STEP 4: Add in the rice. Mix well. Close the lid and pressure cook for 3 whistles and turn off the heat.

TIP: Tomato rice is a perfect lunch box recipe. It can be had with chips.