Authentic Tomato Bhath for Busy Weeknights

Ready to get cooking? Here’s everything you’ll need to make this delightful Tomato Bhath.

5 from 1 vote

Prep Time 15

Cook Time 25

Total Time 40

Course Breakfast, Dinner, Main Course

Cuisine Indian, South Indian

Servings 4 servings

2 tsp coconut oil or any other refined oil
6 whole dry Kashmiri red chilies broken into pieces (for beautiful color and mild warmth)
2 tsp coriander dhania seeds
1 tbsp chana dal split Bengal gram
1 tsp urad dal split black lentils
1/4 tsp fenugreek methi seeds
1/2 tsp asafoetida hing
2 tbsp grated dry coconut kopra

Heat 2 tsp of oil in a small pan over a medium flame.
2 tsp coconut oil or any other refined oil
Add all the masala ingredients (red chilies, coriander seeds, chana dal, urad dal, fenugreek seeds, asafoetida, and dry coconut).
6 whole dry Kashmiri red chilies, 2 tsp coriander, 1 tbsp chana dal, 1 tsp urad dal, 1/4 tsp fenugreek, 1/2 tsp asafoetida, 2 tbsp grated dry coconut
Sauté constantly for about 4 to 5 minutes, or until a wonderful, fragrant aroma fills your kitchen. Be careful not to burn them – a light golden color is perfect.
Remove from heat and allow the mixture to cool completely.
Once cool, transfer the roasted spices to a mixer or spice grinder and blend into a fine, aromatic powder. Set this aside – this is where the magic happens!

In a separate pan, combine the tomato pulp, turmeric powder, and salt. Mix these ingredients well.
3/4 cup tomato pulp, 1/2 tsp turmeric powder, Salt to taste
Simmer this mixture over medium heat for 5 to 7 minutes, stirring continuously, until it thickens into a rich, luscious paste.
Now, stir in the freshly prepared masala powder (from Step 1) and simmer for just one more minute, ensuring all the flavors are beautifully combined. Take it off the heat and keep it ready.

Heat 1 tbsp of oil and the ghee in a large kadhai (or a deep, wide pan) over medium heat.
1 tbsp coconut oil or any other refined oil, 2 tsp ghee
Once hot, add the mustard seeds. Watch them crackle and pop – this is crucial for the authentic South Indian tempering!
1 tsp mustard seeds
As the seeds crackle, add the peanuts and curry leaves. Sauté on a slow flame, stirring continuously, until the peanuts turn a light golden brown and the curry leaves become fragrant.
3 tbsp peanuts, 6 to 7 curry leaves
Next, add the green chilies and chopped onions. Sauté on a medium flame for about 4 to 5 minutes, stirring often, until the onions soften and turn translucent.
2 tsp finely chopped green chilies, 1/2 cup chopped onions, 2 1/2 cups cooked rice
Finally, add the prepared thickened tomato pulp (from Step 2) and the cooked rice. Gently mix everything together until the rice grains are evenly coated with the vibrant tomato and spice mixture. Taste and add a little more salt if needed.
Cook on a slow flame for another 2 minutes, allowing all the incredible flavors to meld perfectly and the rice to heat through.