Spicy Tomato Rice with Eggs and Semiya

1.Rinse the rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2.In a large pot, heat 2 tablespoons of ghee over medium heat. Add the finely chopped onion and sauté until golden brown.

3.Add the chopped tomatoes and green chilli to the pot. Cook until the tomatoes soften and release their juices, about 5 minutes.

4.Stir in the tomato sauce, salt, chilli powder, and masala powder. Cook for another 5 minutes, allowing the flavors to meld together.

5.Add the soaked and drained rice to the pot, stirring well to coat the rice with the tomato mixture.

6.Pour in 4 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

7.While the rice is cooking, heat another tablespoon of ghee in a separate pan. Crack the eggs into the pan and fry them sunny-side up or to your desired doneness. Set aside.

8.In the same pan, add the semiya and toast it over medium heat until golden brown, stirring frequently to prevent burning. This should take about 5-7 minutes.

9.Once the rice is cooked, fluff it with a fork and gently fold in the toasted semiya.

10.Serve the spicy tomato rice topped with the fried eggs and a squeeze of fresh lemon juice.