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Tomato-Onion Rice

| March 19, 2013 Comment

tomato-onion rice

Tomato-Onion Rice is a great option if you’re looking for some quick dinner ideas that are vegetarian. This is an easy recipe and makes a tangy one-dish meal.

Servings: 2-3
Cooking Time: 20 minutes


  • 1 1/2 cups rice
  • 2 cups tomatoes, cut lengthwise
  • 1 1/2 cups onions, cut lengthwise and halved
  • 2-3 green chillies, slit and halved (adjust to taste)
  • 2-3 red chillies, broken into pieces (adjust to taste)
  • Asafoetida (hing), a pinch
  • 3 tsp chana dal (split bengal gram)
  • 1 1/2 tsp mustard seeds (rai)
  • 5-6 curry leaves
  • 6-7 tsp vegetable oil
  • Salt to taste


  1. Cook the rice in a rice cooker or pressure cooker with 3 cups of water.
  2. While the rice is cooking, heat oil in a wide skillet. Add hing, chana dal and mustard seeds. As the dal starts browning, add the green and red chillies and saute for a couple of minutes; then add the curry leaves.
  3. Add the onions and some salt, and cover and cook for 2-3 minutes.
  4. Add the tomatoes, and some salt, and saute until onions and tomatoes are cooked.
  5. Add the cooked rice along with salt. Mix well and saute the rice for 2-3 minutes until all the flavors are combined.
  6. Serve the tomato-onion rice hot with pappadums.

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