Tomato Pulao
Top Rated Recipe
Key Details:
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prep time: 30 minutes
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Cook time: 20 minutes
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Difficulty Level: Easy
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Course: Rice
Cuisine: Indian
Key Ingredients:
Long grained rice
Tomatoes
Split Bengal gram (chana dal)
Split skinless black gram (dhuli urad dal)
About Tomato Pulao
Table of Contents
This is a delightful khichdi – rice cooked with dals and plenty of tomatoes.
Read More- Long grained rice, soaked for 30 minutes and drained 1 cup
- Large tomatoes, roughly chopped 2
- Oil 1 tbsp
- Mustard seeds 1 tsp
Step 1.Heat oil in a deep non-stick pan, add mustard seeds, green chillies and ginger strips and saute till the seeds splutter.
Step 2.Add turmeric powder, salt, split Bengal gram, split green gram and most of the tomatoes and mix well. Cook till tomatoes begin to soften.
Read MoreIngredients
- Long grained rice, soaked for 30 minutes and drained 1 cup
- Large tomatoes, roughly chopped 2
- Oil 1 tbsp
- Mustard seeds 1 tsp
- Green chillies, slit 2 to 3
- Thin strips of ginger 1 tsp
- Turmeric powder ½ tsp
- Salt to taste
- Split Bengal grams (chana dal), soaked for 30 minutes and drained ½ cup
- Split skinless green gram (dhuli moong dal), soaked for 30 minutes and drained ½ cup
- Fresh coriander leaves, chopped 3 tsps
How to Make Tomato Pulao (Stepwise Photos)
Method
- Heat oil in a deep non-stick pan, add mustard seeds, green chillies and ginger strips and saute till the seeds splutter.
- Add turmeric powder, salt, split Bengal gram, split green gram and most of the tomatoes and mix well. Cook till tomatoes begin to soften.
- Add rice and 3 cups of water. Mix well, cover and cook till the rice and grams are almost done.
- Add the remaining tomatoes, adjust salt and mix well. Cook till fully done.
- Add coriander leaves and mix well. Transfer into a serving platter and serve hot
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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