1cupbasmati rice200 grams, soaked for 20-25 minutes, then drained
2tablespoonsoilI use avocado oil
1teaspoonchana dalsoaked for 10 mins
1mediumred onionchopped, 95 grams
1.5teaspoonginger garlic paste
4mediumtomatoeschopped, 500 grams
1/4teaspoonground black pepper
1/4teaspoonred chili powder
1.5 to 1.75cupswater12 oz-14 oz
Rinse the rice (I have used basmati rice) until water turns clear. Soak it in 2 cups of water for 20 to 25 minutes. Then drain the water from the rice using a colander. Set aside. Also soak the chana dal for 10 minutes and then drain the water and set aside.
Heat oil in a pressure cooker on medium heat. Once the oil is hot, add the bay leaf, green cardamom, cloves and cinnamon stick. Also add the mustard seeds.Wait until the mustard seeds pop and you get nice aroma of the spices.
Then add the chana dal and cashew to the pot. Cook for a minute until the cashews and dal start changing color.
Add the chopped onion, green chili and curry leaves.
Cook for 2 minutes until onions become soft and translucent. Then add the ginger-garlic paste and cook for a minute.
Add the the chopped tomatoes along with salt and mix. Cook the tomatoes for 6 to 7 minutes until they turn soft and mushy.
Then add the spices turmeric powder, garam masala, coriander powder, black pepper and red chili powder. Stir and cook the spices with the masala for a minute.
Add the rinsed and drained rice to the cooker.
Toss the rice until it's well combined with the tomato masala.
Add the water. Use 1 1/2 cups - 1 3/4 cups water. Use 1 3/4 cups for softer rice and 1 1/2 cups if you want the rice grains more separated.
Close the cooker and cook on medium heat for 2 whistles. Then lower the heat to lowest and cook for 2 more minutes.
Turn off the heat and let the pressure release on its own. Open the cooker and fluff the rice with a fork. Garnish with cilantro.
Serve spicy tomato rice with a side of yogurt and pickle!