Method:
Cook rice in the ratio of 1 cup rice to 2 or 21/4 cups water.
Toast in 2 tsps. of oil the following- red chillies, coriander seeds, chana dhal until they get darker in color but now black. Add coconut and stir for a few seconds. Remove from heat. After they cool, powder them to a fine consistency in a dry blender.
In a separate wok, add the remaining oil and mustard seeds. Once they complete spurting, add the tomatoes. Cook tomatoes until they start to thicken. Add salt to taste, mix in the asafoetida. Add curry leaves at the very end.
Take a wide pan, add rice, powder and cooked tomatoes. Mix them together thoroughly but gently with a flat ladel or fork so they remain fluffy. Sprinkle cilantro over the mixed tomato dish.
Server with raita and papad (crisp rice wafers. Available at Indian grocery stores. Fry them in hot oil.)
