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: 1.5 cups
412cal
9gprotein
69gcarbs
Ingredients
1.5 cups Sona Masuri Rice (Wash and soak for 20 minutes before cooking)
A quick and spicy South Indian stir-fry made with hard-boiled eggs and aromatic spices. This simple dish is ready in under 20 minutes and makes a perfect protein-packed side for rice and sambar.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
Tangy Tomato Rice with perfectly spiced, protein-packed Egg Fry & crispy papad. A homestyle delight!
This south_indian dish is perfect for lunch. With 666.8 calories and 22.34g of protein per serving, it's a nutritious choice 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.
157cal
7gprotein
5gcarbs
12gfat
Ingredients
4 pcs Large Eggs
2 tbsp Vegetable Oil (Or any neutral oil like sunflower or canola)
0.5 tsp Mustard Seeds
1 sprig Curry Leaves (About 10-12 leaves)
1 medium Onion (Finely chopped)
1 tsp Ginger Garlic Paste
0.25 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
0.5 tsp Black Pepper Powder (Freshly ground is recommended)
0.75 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place the eggs in a saucepan and cover them with cold water by at least one inch.
Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes.
Drain the hot water and immediately run cold water over the eggs or place them in an ice bath to stop the cooking process.
Once cool enough to handle, carefully peel the eggs and slice them in half lengthwise. Set aside.
2
Prepare the Masala Base
Heat oil in a wide, non-stick pan or skillet over medium heat.
Add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
Add the curry leaves and sauté for a few seconds until they become fragrant and crisp.
Add the finely chopped onion and cook, stirring occasionally, until it turns soft and golden brown, about 5-6 minutes.
3
Sauté the Spices
Add the ginger-garlic paste to the pan and sauté for about 1 minute until the raw aroma disappears.
