Tomato Bhath (Tomato Rice)

Name: Tomato Bhath (Tomato Rice)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 tablespoon cooking oil; 1 tablespoon split Bengal gram (chana dal); 1 teaspoon skinned split black lentils (urad dal); 4 dried red chile peppers; 2 teaspoons coriander seeds; 1 teaspoon cumin seeds; 1 tablespoon flaked coconut; 2 tablespoons cooking oil; 0.25 cup peanuts; 1 teaspoon mustard seeds; 2 large onions, minced; 3 green chile peppers, halved lengthwise; 2 sprigs fresh curry leaves; 0.25 teaspoon asafoetida powder; 3 tomatoes, minced; 0.5 teaspoon ground turmeric; 0.5 teaspoon white sugar; salt to taste; 3 cups cold, cooked white rice; 2 tablespoons chopped fresh cilantro, for garnish

4.3

(3)

3 Reviews

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There are probably many recipes for tomato rice. This is a south Indian recipe for tomato rice (bhath) that I really like. Serve with papadams and yoghurt.

Recipe by SUSMITA

Published on June 18, 2020

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon cooking oil
1 tablespoon split Bengal gram (chana dal)
1 teaspoon skinned split black lentils (urad dal)
4 dried red chile peppers
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 tablespoon flaked coconut
2 tablespoons cooking oil
¼ cup peanuts
1 teaspoon mustard seeds
2 large onions, minced
3 green chile peppers, halved lengthwise
2 sprigs fresh curry leaves
¼ teaspoon asafoetida powder
3 tomatoes, minced
½ teaspoon ground turmeric
½ teaspoon white sugar
salt to taste
3 cups cold, cooked white rice
2 tablespoons chopped fresh cilantro, for garnish

Directions

Make the masala podi by heating 1 tablespoon oil in a skillet over medium heat; fry the chana dal, urad dal, dried chile peppers, 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 skillet. Fry the peanuts and mustard seeds in the hot oil until the peanuts begin to brown, 2 to 3 minutes. Add the onions, green chile peppers, 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 skillet, 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 cilantro to serve.

Nutrition Facts (per serving)

375	Calories
9g	Fat
67g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 375
% Daily Value *
Total Fat 9g	11%
Saturated Fat 2g	8%
Sodium 69mg	3%
Total Carbohydrate 67g	24%
Dietary Fiber 4g	13%
Total Sugars 5g
Protein 8g
Vitamin C 51mg	257%
Calcium 64mg	5%
Iron 4mg	23%
Potassium 401mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.