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Tomato Pulao

Top Rated Recipe

By Chef Shantanu Gupte From Health Mange More

Last Updated: Sep 03, 2019

Tomato Pulao

About Tomato Pulao

Table of Contents

1. About Tomato Pulao

This is a delightful khichdi – rice cooked with dals and plenty of tomatoes

Long grained rice, soaked for 30 minutes and drained 1 cup
Large tomatoes, roughly chopped 2
Oil 1 tbsp
Mustard seeds 1 tsp

3. How to Make Tomato Pulao (Stepwise Photos)

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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.

5. Additional Tips and Tricks

Ingredients

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

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Key Details:

Prep:30 minutes

Cook time: 20 minutes

Difficulty Level: Easy

Course: Rice

Cuisine: Indian

Key Ingredients:

Long grained rice

Split Bengal gram (chana dal)

Split skinless black gram (dhuli urad dal)

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