A tangy and flavorful one-pot rice dish from South India, made with ripe tomatoes, aromatic spices, and fluffy rice. It's a perfect quick meal or a popular choice for lunchboxes.
Prep15 min
Cook25 min
Soak20 min
Servings4
Serving size: 1 serving
409cal
9gprotein
69gcarbs
Ingredients
1.5 cups Sona Masuri Rice (Wash and soak for 20 minutes before cooking)
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
About Tomato Rice, Cucumber Raita and Masala Omelette
Aromatic tomato rice with protein-packed omelette and creamy raita – a quick, energy-giving lunch!
This udupi dish is perfect for lunch. With 732.97 calories and 30.099999999999998g of protein per serving, it's a muscle-gain option for your meal plan.
12gfat
1 teaspoon
Chana Dal
1 sprig Curry Leaves
0.25 teaspoon Asafoetida (Also known as Hing)
0.5 teaspoon Turmeric Powder
1 teaspoon Red Chili Powder (Adjust to your spice preference)
0.5 teaspoon Garam Masala
1.5 teaspoons Salt (Adjust to taste)
0.25 cup Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Rice
Wash the Sona Masuri rice 2-3 times until the water runs clear. Soak it in water for 20 minutes.
Drain the soaked rice and cook it with 3 cups of fresh water. You can use a pressure cooker (2 whistles on medium heat) or a pot on the stovetop until the rice is cooked and fluffy.
Once cooked, gently fluff the rice with a fork and spread it on a large plate or tray. Allow it to cool completely to prevent it from becoming mushy when mixed.
2
Prepare the Tempering (Tadka)
Heat oil in a large, wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
Add the urad dal and chana dal. Sauté for about 30-40 seconds until they turn a light golden brown.
Add the curry leaves, slit green chilies, and asafoetida. Sauté for another 30 seconds until the curry leaves are crisp.
3
Sauté Onions and Cook Tomato Masala
Add the sliced onions to the pan and sauté for 3-4 minutes until they become soft and translucent.
Add the ginger-garlic paste and cook for one minute until the raw aroma disappears.
Add the finely chopped tomatoes along with salt, turmeric powder, red chili powder, and garam masala. Mix everything well.
Cover the pan and cook on medium-low heat for 10-12 minutes, stirring occasionally. Cook until the tomatoes break down completely, become mushy, and you see oil separating from the sides of the masala.
4
Combine and Garnish
Reduce the heat to low. Add the cooled, cooked rice to the tomato masala in the pan.
Gently mix the rice with the masala using a spatula or a wide spoon. Ensure the rice is evenly coated without breaking the grains.
Let the rice heat through on low heat for 2-3 minutes, allowing the flavors to meld together.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
90cal
5gprotein
9gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
