Tomato bath

Tomato bath

Ingredients:

Rice – 2 cups

Garbanzo beans/ Channa – 1 small cup, soaked overnight

Red Tomatoes – 4 big size, chopped

Red onion – 1 medium size, diced

Ginger garlic paste – ¼ tbsp

Mustard seeds – 1 tsp

Cumin seeds – 1.5 tsp

Split Bengal gram – 1 tsp

Split black gram – 1 tsp

Turmeric powder – ½ tsp

Red chilli powder – ½ tbsp

Coriander powder – 1.5 tsp

Garam masala powder – ½ tsp

Biryani masala powder – ½ tsp

Coconut powder – 1 ¾ tbsp

Curry leaves – 3 sprigs

Mint leaves – 1 small bunch, finely chopped

Coriander leaves – 1 small bunch, finely chopped

Salt as per taste

Oil for sautéing

Instructions:

         Wash and rinse the rice. Soak them in 3.5 cups of water for at least 20 minutes. 

         Add oil into the pressure cooker and heat it. When the oil is hot add mustard seeds and let them splutter. Add split Bengal gram, split black gram, cumin seeds and sauté. When the split grams start to change the color to light brown add curry leaves and let them sizzle. Add chopped coriander leaves, chopped mint leaves, diced onion and sauté. 

          When the onions turn translucent add soaked channa gram and sauté. You may also use fresh green peas in the place of channa if you prefer. Add chopped tomatoes, salt, turmeric powder, red chilli powder, coriander powder and mix well. Add ginger garlic paste, biryani masala powder, garam masala powder and sauté. When the tomatoes are 70% cooked add coconut powder and mix well.  Cook this spice blend under medium flame until you notice the oil separating out. When the oil forms a thin layer on the surface add soaked rice along with the water and mix well. Remember that when the tomatoes are cooked, they also release water. That is why, we have added ½ cup less water while soaking the rice. 

TIP 1: If we add exact proportions of water (4 cups) to the quantity of rice (2 cups) taken, then the tomato bath gets mushier due to the water released from the tomatoes when they are fully cooked. Always advice caution. 

           

          Close the lid and pressure cook for 2 to 3 whistles under medium flame. Switch OFF the flame and allow it to cool down for 10 to 15 minutes. Now, remove the whistle and open the lid. Gently mix the rice so that the masala coats the rice evenly. 

TIP 2: Too much of mixing will mash the rice as it’s still hot. Gently mix it before serving.

          Serve hot or cold with Onion & Cucumber raita or Channa Masala gravy. You may serve this tomato bath for breakfast, snacks or even pack it for lunch. This is a super quick and tasty rice that can be made within minutes. Isn’t it a must try recipe when all your tomatoes are ripe, and you do not know how to use them up? Yes, Indeed. 

           During our childhood days tomato bath was part of our weekly menu whenever their prices used to crash down. Not just us, our neighbours, our friends, colleagues etc. were all making use of the opportunity to buy more tomatoes at cheaper price and relish many dishes like tomato chutney, tomato pickle, tomato bath etc. I still remember we (friends) having a loud laugh in the cafeteria when we realized that majority of our lunch boxes were packed with tomato bath that day 😊. Aren’t these sweet memories? Do try out this simple recipe and keep us updated with your comments.