Thakkali Sadam / Tomato Rice ~ Day 58

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 Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

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Ingredients:

• Rice - 2 cups
• Toor dal - 1/2 cup
• Tomatoes - 6, medium sized (Regular or Roma), cut into small chunks
• Mustard seeds - 1 tsp
• Asafoetida - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Curry leaves - few
• Salt - to taste
• Oil - 2 tbsp
• Ghee / Clarified butter - 1 tsp
• Cashews - 10, halved
• Water - 6 cups

To roast and grind:

• Coriander seeds - 3 tbsp
• Chana dal - 1 and 1/2 tbsp
• Red chilies - 6 or to taste
• Black peppercorn - 2 tsp
• Cumin seeds - 1 tsp
• Fenugreek seeds - 1/2 tsp
• Grated coconut - 1/4 cup (fresh or frozen)
• Oil - 1/2 tsp

Method:

1. Cook the rice and toor dal with 6 cups of water in a pressure cooker for 4 to 5 whistles.
2. Meanwhile, heat 1/2 tsp oil in a small skillet and roast all the ingredients in the to roast list except coconut, until golden brown.  Let it cool and grind into a smooth paste along with coconut.
3. Heat 2 tbsp oil in a wide pan or kadai.  Splutter mustard seeds.  Add the curry leaves and asafoetida.
4. Add the chopped tomatoes and turmeric powder.  Saute for 1 minute over medium heat.  
5. Add the ground masala paste and salt.  Cook for 2 minutes over low heat.
6. Add cooked rice to the tomato mixture. Stir to combine.  
7. Heat 1 tsp ghee in a skillet.  Roast the cashews and add it to the rice.  Mix well.
8. Serve hot with chips / appalam / papad or vadam.