"There are probably many recipes for tomato rice. This is a south Indian recipe for tomato rice (bhath) that I really like. Serve with papadams and yoghurt." — SUSMITA
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split Bengal gram (chana dal)
skinned split black lentils (urad dal)
dried red chile peppers
green chile peppers, halved lengthwise
fresh curry leaves
salt to taste
cold, cooked white rice
chopped fresh cilantro, for garnish
I cheated and used some 'daliya podi' that I had. The podi ingredients scared me because of the chilies.....the kids just would not have eaten it.
This rice was totally amazing. I didn`t have chana dal, so I omited it. This dish was great, one of the best rice recipes I have tried. Thanks, Susmita, for your wonderful Indian recipes.
The flavors in this were great and we ate every bit! The only thing I had trouble with was the dal. The recipe says to fry them in oil and them grind them. Maybe I didn't get them ground finely enough, but I ended up with hard crunchy bits of the dal in my rice. I did add them in a little earlier to help the mix blend and soften while the tomatoes were cooking, but next time I will add the spice/dal mix immediately so any hard pieces can cook down. I did omit some of the chili spices so my kids would eat it, but I could have eaten them no problem! I substituted some green pepper instead (from my garden) and this was a nice addition. Wonderful aromatic dish and a delightful dinner.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Bhath (Tomato Rice)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 153
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