Tomato Rice | Onion Tomato Pulao

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In a pan, heat some coconut oil/oil. To this add hing followed by dried red chillies, cinnamon, cloves, bay leaf, and cardamom, roast the spices together for a few seconds. Now add mustard seeds, cumin, chana dal and urad dal. Cook the dal on a low flame till it turns golden brown, after that add ginger, garlic, green chillies, cashews and a sprig of curry leaves. On a low flame add onions and cook them for a few minutes, but don’t brown them. Cook for about 2 minutes and then on a high flame add the tomatoes. Now add salt, turmeric, red chilli powder, coriander powder and cook this well.

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Once the tomatoes are mashy, increase the flame and add the water. Adjust the seasoning and add soaked rice. Now put mint and coriander leaves and give it a very gentle stir. Once the rice is well mixed, cover the pan with a lid and decrease the flame and cook for about 10 min. After 10 min, turn off the flame and leave the pan with the lid on for another 10 min.

Till the rice cooks, take some curd in a bowl. To that add, salt, pepper, and some chopped onion, keep this aside.
In a small pan, heat some oil, add mustard seeds, ginger, green chillies and curry leaves and pour this mixture over the curd.
Check on the rice, once it is cooked, the rice is ready to be served with the raita.