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How to Make Tomato Bhath (Tomato Rice) - A Step-by-Step Guide

Tomato Bhath, also known as Tomato Rice, is a popular South Indian dish that is bursting with the flavors of ripe tomatoes, aromatic spices, and fragrant rice. This simple yet flavorful dish is a favorite in many Indian households and is often served as a main course or as part of a larger meal. The combination of tangy tomatoes, savory spices, and fluffy rice makes it a satisfying and comforting dish that is perfect for lunch or dinner.

Tomato Bhath is incredibly easy to make and req...

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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
  • ¼ cup peanuts
  • 1 teaspoon mustard seeds
  • 2 large onions, minced
  • 3 green chile peppers, halved lengthwise
  • 2 sprigs fresh curry leaves
  • ¼ teaspoon asafoetida powder
  • 3 tomatoes, minced
  • ½ teaspoon ground turmeric
  • ½ teaspoon white sugar
  • salt to taste
  • 3 cups cold, cooked white rice
  • 2 tablespoons chopped fresh cilantro, for garnish

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • 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.

    • Nutrition

    375 cal.

    • Total Fat: 9g
    • Saturated Fat: 2g
    • Sodium: 69mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 8g
    • Vitamin C: 51mg
    • Calcium: 64mg
    • Iron: 4mg
    • Potassium: 401mg

    Categories

    Rice recipes
    Tomato recipes
    Indian recipes
    Vegetarian recipes
    Main recipes