Tomato Bhath (Tomato Rice)

3
SUSMITA 144

"There are probably many recipes for tomato rice. This is a south Indian recipe for tomato rice (bhath) that I really like. Serve with papadams and yoghurt."

Ingredients 40 m {{adjustedServings}} servings 751 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 751 kcal
  • 38%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 133.2g
  • 43%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 3

  1. 3 Ratings

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DiamondGirl amanecer
3/18/2010

This rice was totally amazing. I didn`t have chana dal, so I omited it. This dish was great, one of the best rice recipes I have tried. Thanks, Susmita, for your wonderful Indian recipes.

VIVNIDHI
4/12/2010

I cheated and used some 'daliya podi' that I had. The podi ingredients scared me because of the chilies.....the kids just would not have eaten it.

TaraR
8/22/2012

The flavors in this were great and we ate every bit! The only thing I had trouble with was the dal. The recipe says to fry them in oil and them grind them. Maybe I didn't get them ground finely enough, but I ended up with hard crunchy bits of the dal in my rice. I did add them in a little earlier to help the mix blend and soften while the tomatoes were cooking, but next time I will add the spice/dal mix immediately so any hard pieces can cook down. I did omit some of the chili spices so my kids would eat it, but I could have eaten them no problem! I substituted some green pepper instead (from my garden) and this was a nice addition. Wonderful aromatic dish and a delightful dinner.