Tomato Rice

Tomato Rice - Shobana Rao Cooked rice, 4 cups Channa dal, 1/2 tsp Mustard, 1/4 tsp Red Chillies, 2, broken into 4 pieces Urad dal, 1/2 tsp Green chillies, chopped, 2 Ginger, 1/2 " piece, grated Cumin seeds, 1/2 tsp Curry leaves, 1 sprig Garam Masala Powder, 1/2 tsp Chilli powder, 1/2 tsp or to taste Ghee/Oil, 1 tbsp Asafoetida, 1 pinch Onion, chopped, small sized, 1 Tomatoes, medium sized, chopped, 2-3 Salt, to taste Cashewnuts, roasted, 6-8 Coriander leaves, finely chopped, 1 tbsp Method: In a thick-bottomed kadhai, heat oil and when it gets heated add mustard, cumin seeds, asafoetida and red chillies. When the mustard splutters and the cumin seeds sizzle, add chana dal and urad dal Fry till the dals change colour Next add the chopped onions and fry them till they are transparent Add chopped green chillies, curry leaves, grated ginger, chopped tomatoes and salt, to taste Stir and cook on medium flame for about 5 minutes till the tomatoes are cooked Add the chilli powder and garam masala and fry for 1 more minute Now add the cooked rice and mix thoroughly till the masala is fully blended with the rice Serve hot after garnishing with chopped coriander leaves and roasted cashew nuts.