Overhead view of a serving of Tomato Rice.

Tomato Rice

This fragrant and gently spicy tomato rice is both exploratory and comforting! Inspired by the South Indian-style rice dish, aromatics, tomatoes, and spices all come together over a bed of basmati rice.

This dish stars U.S.-grown basmati rice and comes to us from our friend Anisha of @upbeetanisha in partnership with USA Rice and feedfeed.

  • Servings
  • Prep Time
    10 min
  • Cook Time
    25 min
  • Total Time
    35 min


  • 1 cup basmati rice, cooked and cooled
  • ⅓ cup peanuts
  • 1 tablespoon avocado oil or another neutral oil
  • 1 teaspoon mustard seed
  • pinch of hing (asafetida)
  • 1½ tablespoons chana dal (sub toor dal or urad dal)
  • ½ red onion, finely chopped
  • 4 garlic cloves, minced
  • 1 inch ginger, peeled and minced
  • 1 tomato, diced
  • 3 tomatoes, pureed into a paste
  • kosher salt to taste
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric 
  • ¼ -½  teaspoon garam masala
  • ½ teaspoon red chili powder
  • ½ teaspoon kashmiri chili 
  • cilantro, for garnish


  • Toast peanuts on a pan with a little oil until crisp and golden. Set them aside. 
  • Add avocado oil or another neutral oil to a medium pan over medium heat. Add mustard seeds. When they start to crackle, add a pinch of hing. Let it bloom for 30 seconds. 
  • Add chana dal and fry until golden-brown, so about 2-3 minutes. 
  • Add onion. Cook for about 5 minutes or until translucent. Add garlic and ginger. Cook for about 2 minutes or until the raw smell fades. 
  • Add the diced tomato, tomato paste, and salt to taste to help the tomato juices evaporate. Cook until the tomato juices substantially reduce. 
  • Add all the ground spices and gently stir into the tomatoes. Add the cooled rice and stir for a few minutes. Taste and adjust for salt. Serve with peanuts and cilantro.