Tomato Bhath (Tomato Rice) Recipe

Name: Tomato Bhath (Tomato Rice)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 cup peanuts; 1 teaspoon mustard seeds; 2 large onions, minced; 3 green chile peppers, halved lengthwise; 2 sprigs fresh curry leaves; 1/4 teaspoon asafoetida powder; 3 tomatoes, minced; 1/2 teaspoon ground turmeric; 1/2 teaspoon white sugar; salt to taste; 3 cups cold, cooked white rice; 2 tablespoons chopped fresh cilantro, for garnish

Servings: persons

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
1/4 cup peanuts
1 teaspoon mustard seeds
2 large onions, minced
3 green chile peppers, halved lengthwise
2 sprigs fresh curry leaves
1/4 teaspoon asafoetida powder
3 tomatoes, minced
1/2 teaspoon ground turmeric
1/2 teaspoon white sugar
salt to taste
3 cups cold, cooked white rice
2 tablespoons chopped fresh cilantro, for garnish

1
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.
2
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.

751

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon cooking oil, 1 tablespoon split Bengal gram (chana dal), 1 teaspoon skinned split black lentils (urad dal), 4 dried red chile peppers, and more.

Yes, Tomato Bhath (Tomato Rice) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato Bhath (Tomato Rice)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions