South Indian Tomato Rice

Instructions

1. Cook the rice as per the plain rice recipe (p. 40).
2. In a dry pan, toast the coriander seed, chana dhal and dry red chilli for 1-2 minutes until golden. Remove from the pan and leave to cool. Once cool, grind to a fine powder using either a pestle and mortar or a coffee grinder.
3. Heat the oil in a frying pan and fry the curry leaves, mustard seeds and asafoetida for 1-2 minutes.
4. Add the onion and fry for 5 minutes. 5 Add the tomatoes and fry for 10 minutes until they are soft and most of the liquid has evaporated.
5. Stir in the ground ingredients and take off the heat. 7 Mix in all of the cooked rice and season with salt, to taste.