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A flavorful and tangy one-pot rice dish from Karnataka, where rice is cooked with ripe tomatoes and a fragrant spice blend. A perfect, quick meal for a busy weekday lunch or breakfast.
For 4 servings
Prepare the rice: Rinse the rice under cool running water until the water runs clear. Soak the rice in fresh water for 20-30 minutes. After soaking, drain the water completely and set the rice aside.
Temper the spices: Heat oil and ghee in a 3-liter pressure cooker over medium heat. Once hot, add mustard seeds and let them splutter. Then, add cumin seeds, chana dal, and urad dal. Sauté for about a minute until the dals turn light golden. Finally, add the hing and curry leaves and sauté for another 10-15 seconds.
Sauté aromatics: Add the sliced onions and slit green chilies to the cooker. Sauté for 3-4 minutes until the onions become soft and translucent. Add the ginger-garlic paste and continue to sauté for another minute until the raw aroma disappears.
Cook the tomato base: Add the finely chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until they break down and become soft and mushy. Add the turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for 2 minutes until the oil begins to separate from the masala.
Combine with rice: Add the soaked and drained rice to the cooker. Gently stir for one minute, ensuring the rice grains are well-coated with the tomato masala without breaking them.
Pressure cook: Pour in 3 cups of water and stir everything together. Taste the water and adjust the salt if necessary. Secure the lid of the pressure cooker and cook on a medium flame for 2 whistles.
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A flavorful and tangy one-pot rice dish from Karnataka, where rice is cooked with ripe tomatoes and a fragrant spice blend. A perfect, quick meal for a busy weekday lunch or breakfast.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 431.46 calories per serving with 8.43g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Rest and fluff: Turn off the heat and allow the pressure to release naturally, which takes about 10-15 minutes. Once the pressure has fully subsided, open the lid. Gently fluff the rice with a fork to separate the grains.
Garnish and serve: Garnish with freshly chopped coriander leaves and a squeeze of lemon juice (if using). Serve the Tomato Bath hot with a side of raita, papad, or potato chips.
Make it a more wholesome meal by adding 1 cup of mixed vegetables like carrots, peas, beans, and potatoes along with the onions.
While short-grain rice is traditional, you can also make this with basmati rice. If using basmati, reduce the water to 2.5 cups and cook for only 1 whistle.
Increase the number of green chilies or add a pinch of black pepper powder along with the other spices for extra heat.
For a coastal Karnataka touch, add 2-3 tablespoons of freshly grated coconut along with the tomatoes.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and may reduce the risk of chronic diseases.
The rice in this dish is a good source of complex carbohydrates, which provide a steady release of energy to keep you fueled throughout the day.
Spices like cumin, hing (asafoetida), and ginger have traditionally been used in Indian cooking to aid digestion, reduce bloating, and improve gut health.
One serving of Tomato Bath (approximately 1 cup or 240g) contains around 430-450 calories, primarily from carbohydrates in the rice and fats from the oil and ghee.
Yes, Tomato Bath can be a healthy part of a balanced diet. It provides energy from carbohydrates, antioxidants like lycopene from tomatoes, and digestive benefits from spices. To make it healthier, you can reduce the amount of oil and add more vegetables for fiber and nutrients.
Absolutely. You can cook it in a heavy-bottomed pot or pan with a tight-fitting lid. Follow all steps until adding water. Bring the water to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until all the water is absorbed and the rice is cooked.
Traditionally, short-grain rice varieties like Sona Masuri, Ponni, or Kolam are used as they absorb flavors well. However, you can also use Basmati rice for a more fragrant and long-grained result.
This recipe is easily made vegan. Simply omit the 1 tablespoon of ghee and use 4 tablespoons of oil instead. All other ingredients are plant-based.
Mushy rice is usually caused by too much water, overcooking, or not soaking the rice. Ensure you use the 1:2 rice-to-water ratio, soak the rice for the recommended time, and let the pressure release naturally without forcing it.