Indya Unlimited - All Things Indian

1 cup rice
2 ripe tomato or 14.5 oz can of cut tomato in juice
1/2 tbspoon tomato paste
1 medium red onion finely chopped
2 tbspoon oil
salt to taste
2-3 sprigs of coriander leaves

For Popu, Baghara or seasoning
1 tsp mustard seeds
1 tsp urad dal
1/2 tsp chana dal
2-3 red chillies
1sprig curry leaves
1/4 tsp turmeric powder
1 pinch asafoetida


For the dry powder
1 tbsp coriander seeds
1 tbsp chana dal
1 tbsp sesame seeds
1-2 red chillies


Method;
Cook 1 cup rice in 2 cups of water
dry roast all the ingredients for dry powder and grind them in a chutney pot or cofee grinder

Heat oil in a wok or Kadai and pop the mustard seeds. Add the red chillies, curry leaves, asafoetida, turmeric powder and urad dal. Reduce heat and add the onion. Cook until the onion is translucent. Add the tomato, tomato paste and cook until the tomato is soft. Add the dry powder and mix well.
Mix salt, cooked tomato and rice. Garnish with coriander.

Traditionally Sesame seed oil or gingely is used.