South Indian Tomato Rice (No Onion, No Garlic)

1.Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain and set aside.

2.In a heavy-bottomed pot or pressure cooker, heat the oil over medium heat. Once hot, add the mustard seeds and let them splutter.

3.Add the urad dal to the oil and sauté for about 30 seconds until it turns golden brown.

4.Stir in the slit green chilies and curry leaves, and sauté for another 30 seconds until fragrant.

5.Add the chopped tomatoes to the pot, along with turmeric powder, red chili powder, and salt. Cook the mixture for about 5-7 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate from the mixture.

6.Add the drained rice to the pot and gently mix to coat the rice with the tomato mixture. Be careful not to break the rice grains.

7.Pour in the 2 cups of water and add asafoetida. Stir gently to combine everything.

8.If using a pot, bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and water is absorbed. If using a pressure cooker, cover and cook on medium heat for 2 whistles, then turn off the heat and let the pressure release naturally.

9.Once cooked, fluff the rice gently with a fork and let it sit covered for an additional 5 minutes before serving.

10.Garnish with chopped fresh coriander leaves before serving.