September 28, 2016



1Heat oil in a pan and add mustard seeds and channa dal.

2When mustard pops and the dal turns golden brown, add the onions and green chilies.

3Sautee for a few mins and then add garlic, cumin and turmeric.

4Sautee for another few more mins and add chopped tomatoes. Cook on low flame.

5When the tomatoes turn soft, help it along by smashing with your ladle. In about 5 mins, you should have a mushy paste.

6Add salt at this stage. Add the cooked rice and mix well. Keep on low flame for 2 more mins.

7Switch off the flame and cover with a lid for 5 mins more.

8Now ready to serve. Garnish with coriander and ghee


4 cups Cooked Rice

1 1/2 cups Ripe Tomatoes

1/2 Finely Chopped Onions

1 tsp Ghee

1 tsp oil

1/2 tsp Black Mustard Seeds

1 tsp Channa Dal

1/2 tsp cumin powder

4-5 Garlic Cloves (Minced)

2 Green Chilies (Finely Chopped)

1/4 tsp Turmeric

1/4 cup fine chopped coriander

to taste Salt