Spicy Tomato Rice

Ingredients:

Tomato 2
Steamed Plain Rice 2 1/4 Cups
Onion 1
Ginger Garlic Paste 1/2 tsp
Green Chiles 2
Daliya / Roasted Gram 1 Tbsp
Coriander Seeds 1 Tbsp
Cloves 2
Cinnamon 1 inch Stick
Red Chili Powder 1/2 tsp
Cilantro few Sprigs
Salt to Taste

Talimpu: 

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and roughly chop the tomatoes.
Grind the chopped tomatoes into paste.
Peel and finely chop the onion.
Wash, remove stems and slice the green chiles.
Wash and finely chop the cilantro leaves.

Grind roasted gram into fine powder.
Grind coriander seeds, cloves, cinnamon into fine powder using a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste.
Fry for couple of seconds, stir in chopped onion.
Fry till onion is light golden brown, add green chiles and the ground spice powder.
Fry briefly, stir in pureed tomato, red chili powder and salt.
Boil till tomato puree cooks and thickens.
Stir in ground daliya powder, salt and steamed rice.
Stir carefully and cook covered on low for around 5 minutes.
Stir in cilantro and remove from heat.
Serve spicy tomato rice with your choice of raita.

Notes: Make sure rice is not overcooked.

Suggestions: Use leftover rice or refrigerated rice if possible. Make sure tomato puree is thick before adding steamed rice. Adjust spice according to taste.
Variations: Add chopped and roasted cashews for crunch and texture.