Quick Dinner Recipe Spicy 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

Directions

    Cook the rice in a rice cooker or pressure cooker with 3 cups of water.

    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.

    Add the onions and some salt, and cover and cook for 2-3 minutes.

    Add the tomatoes, and some salt, and saute until onions and tomatoes are cooked.

    Add the cooked rice along with salt. Mix well and saute the rice for 2-3 minutes until all the flavors are combined.

    Serve the tomato-onion rice hot with pappadums.