Preparation time: 10 min
Cooking time: 30 min
Serves: 3

Ingredients: (measuring cup used = 240ml)

1. 3/4 cup rice (I have used sona masuri)
2. 3 - 4 tbsp cooking oil
3. 3 - 4 tbsp peanuts or groundnuts
4. 1 tsp mustard seeds
5. 1 tsp cumin seeds
6. 1 tsp urad dal
7. 1 tsp chana dal
8. 7 - 8 curry leaves
9. 1 large onion finely chopped
10. 2 large tomatoes finely chopped
11. 1 - 2 tbsp sambar powder or rasam powder
12. 2 tbsp coriander leaves
13. 1/4 tsp turmeric powder
14. A big pinch of asafoetida
15. Salt as per your taste

Instructions for making tomato chitranna or tomato rice recipe:

1. To beginwith cook the rice and keep it aside. Make sure the rice is cooked well but not mushy. You can use leftover rice as well.
2. Next heat oil in a frying pan. Add in peanuts (shenga) and wait until it starts crackling.
3. Once the peanut crackles, add in mustard seeds, cumin seeds, urad dal and chana dal. Wait until mustard seeds splutter. If you wish you can take out some roasted peanuts and use it at the end for added crispiness.
4. Add in curry leaves.
5. Also add in chopped onion. Fry for a minute under high flame.
6. Add in asafoetida and turmeric powder. Continue frying under medium flame until onions turn translucent.
7. Add in chopped tomatoes and fry them for a minute under high flame.
8. Add in salt and continue frying.
9. Add little water if you find it very dry and give a quick mix.
10. Clsoe the lid and allow it to cook under low flame.
11. Cook until tomatoes are soft. Add in sambar powder and give a quick mix.
12. Add in cooked rice.
13. Top it with some coriander leaves.
14. Mix well gently. Take care not to make the rice mushy. Switch off the stove. Serve it as breakfast or pack it for the lunch box or enjoy it like a light dinner. This is a very easy and tasty rice recipe.

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