Name: Tomato Bhath
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 cup basmati rice (, cooked (you can substitute with brown)); 4 medium tomatoes (, chopped); 1 tsp vegetable oil; 1 tsp mustard seeds; 1 tsp udad dal ((black gram lentils)); 2 tbsp raw cashews ((optional)); 1 medium onion (, chopped); 1 sprig curry leaves; 1 tbsp sambar powder; 1/2 tsp red chilli powder; 1/2 tsp turmeric; 1/2 tsp fenugreek ((methi) seeds, roasted until lightly browned and powdered in a spice grinder.); 2-3 tbsp coriander leaves (, chopped); Salt to taste

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This is a pretty fabulous go-to recipe for those evenings when you don’t want to spend any more time in the kitchen than you absolutely have to.

Tomato rice is such a classic comfort dish in Tamil kitchens, it’s hard to believe it is as easy as it is. It certainly tastes quite complex, with several layers of flavors that complement each other beautifully.

And believe me, you can make it in less than 20 minutes, tops. And most of that time would be for cooking the rice, so if you already have leftover boiled rice, you’re already almost there.

I usually use fresh tomatoes to make tomato rice, but I used canned whole tomatoes this time because they were all I had on hand. It was a good organic variety, and I didn’t notice any difference in taste.

I am a little tired tonight and really want to catch Bill Maher on HBO, so I’m going to stop yakking now. But I do hope that if you’ve never had Tomato Rice before, you will try it. It’s a winner.

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Looking for more vegan Indian rice recipes?

Coconut Rice

Soya Pulao

Jeera Rice

Vegetable Biryani

Tawa Pulao

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Tomato Bhath Recipe

Vegan |Gluten-Free | Soy-Free

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5 from 1 vote

Tomato Bhath

Prep Time10 mins

Cook Time20 mins

Course: Main

Cuisine: Indian

Servings: servings

Calories: 247kcal

Author: Vaishali · Holy Cow! Vegan Recipes

Ingredients

1 cup basmati rice , cooked (you can substitute with brown)
4 medium tomatoes , chopped
1 tsp vegetable oil
1 tsp mustard seeds
1 tsp udad dal (black gram lentils)
2 tbsp raw cashews (optional)
1 medium onion , chopped
1 sprig curry leaves
1 tbsp sambar powder
1/2 tsp red chilli powder
1/2 tsp turmeric
1/2 tsp fenugreek (methi) seeds, roasted until lightly browned and powdered in a spice grinder.
2-3 tbsp coriander leaves , chopped
Salt to taste

Instructions

Heat the oil in a saucepan.
Add the mustard seeds and when they sputter, add the udad dal and cashew pieces. Stir until lightly browned.
Add the curry leaves and onions and saute until the onions are translucent and just beginning to turn brown.
Add the tomatoes, sambar powder, chilli powder and turmeric.
Saute and cook until the tomatoes darken.
Add salt to taste.
Turn the heat to low and add the rice. Stir in gently, taking care not to mash the rice, until the rice and tomato paste are well-mixed.
Check salt. Stir in the methi powder. Garnish with coriander and serve hot with some microwaved papads.
Enjoy!

Nutrition

Also try my vegan coconut rice.

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As you can see, our couch has pretty much gone to the dogs- and cats.

Have a lovely weekend, everyone!