Introduction

Hey there! I recently made a dish called Tomato Rice with Ginger Pachadi, and I absolutely loved it. It was a simple yet flavorful recipe that brought together fresh tomatoes and rice with a wonderful ginger-spiced yogurt side dish. I remember the first time I tried it – it was at a friend’s house, and I was amazed at how easy it was to make and how delicious it turned out. I knew I had to try it myself and share the recipe with all of you!

So today, I’m excited to walk you through this simple, tasty dish. It’s perfect for a quick weeknight meal or even for a special gathering. Let me share my experience with making it and show you how you can make it too!

 

Ingredients of Tomato Rice with Ginger Pachadi

Portion servings: 5-6 pax

Preparation time: 05 mins

Cooking time: 45 mins

For Tomato Rice:

• Ghee: 2 tbsp
• Cloves: 4-5 pcs
• Cinnamon: 1 inch
• Green cardamom: 4 pcs
• Star anise: 1 pc
• Saunf (fennel seeds): 1 tsp
• Bayleaf: 1 pc
• Onion (sliced): 2 pcs
• Salt: ½ tsp
• Ginger & garlic paste: 1 tbsp
• Turmeric powder: ½ tsp
• Red chili powder: 1 tsp
• Tomato (diced): 3 pcs
• Garam masala: ¼ tsp
• Mint (chopped): 1 tbsp
• Coriander (chopped): 1 tbsp
• Basmati rice: 1½ cup
• Water: 3 cups

For Ginger Pachadi:

• Oil: 2 tbsp
• Urad dal: 1 tbsp
• Chana dal: ½ tbsp
• Mustard seeds: 1 tsp
• Ginger (chopped): 1 tbsp
• Turmeric powder: ½ tsp
• Salt: ½ tsp
• Curry leaves: 10-15 pcs

 

Instructions of Tomato Rice with Ginger Pachadi

Step 1: Prepare the Tempering

Heat ghee in a pressure cooker. Add cloves, cinnamon, green cardamom, star anise, saunf (fennel seeds), and bayleaf. Sauté until the spices release their aromatic fragrance. This step sets the base for a wonderfully fragrant dish.

Step 2: Sauté Onions

Add sliced onions and a pinch of salt. Sauté the onions until they turn golden brown. This step will add a natural sweetness to the dish and balance out the spices.

Step 3: Add Aromatics and Spices

Add ginger-garlic paste to the onions. Sauté until the raw smell disappears. Then, add turmeric powder, red chili powder, and salt. Mix everything well to combine the flavors. This will create the perfect spicy and aromatic base.

Step 4: Add Tomatoes and Herbs

Add diced tomatoes and mix well. Sprinkle garam masala, chopped mint leaves, and chopped coriander leaves. Combine everything thoroughly to infuse the flavors into the tomatoes.

Step 5: Add Rice and Water

Add washed and drained basmati rice to the cooker. Stir gently to coat the rice with the masala mixture. Then, pour in the water and mix well to ensure everything is evenly distributed.

Step 6: Pressure Cook the Rice

Close the lid of the pressure cooker and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally. Once the pressure is released, open the lid and fluff the rice gently with a fork. Set it aside for serving.

For Ginger Pachadi

Step 1: Prepare the Tempering

Heat oil in a small pan. Add urad dal, chana dal, and mustard seeds. Sauté until the dals turn golden brown and the mustard seeds start to crackle. This step will give the pachadi a nice texture and flavor.

Step 2: Add Ginger and Spices

Add chopped ginger to the tempering and sauté until aromatic. Then, add turmeric powder, salt, and curry leaves. Mix well to combine the flavors. Let it cook for about a minute so that everything melds together perfectly.

Step 3: Finish the Pachadi

Sauté for 1 minute to combine all the flavors. Remove from heat and transfer the tempering to a serving bowl. The pachadi is now ready to be served alongside the tomato rice.

Step 4: Serve the Dish

Serve the fragrant, fluffy tomato rice with the flavorful ginger pachadi. Enjoy this warm, comforting meal that's perfect for any occasion.

 

About the Recipe: Tomato Rice with Ginger Pachadi

Tomato Rice with Ginger Pachadi is a simple yet delicious meal. The tomato rice is full of rich flavors from spices, onions, and juicy tomatoes. It is easy to make and perfect for any occasion.

The ginger pachadi, made with yogurt and spices, adds a tangy and spicy twist. The crunch from fried lentils and the fresh taste of curry leaves make it even better.

This combination of warm tomato rice and cool, zesty pachadi creates a perfect balance of flavors. It’s a comforting dish that everyone will enjoy!

 

Cooking Tips

Here are a few tips to help you make the Tomato Rice with Ginger Pachadi just like I did:

• When sautéing the whole spices like cinnamon, cloves, and cardamom, make sure you don’t burn them. Just lightly toast them for the best flavor.
• When cooking the onions, aim for a light golden brown color. This will add the perfect sweetness without burning them.
• Cut the tomatoes into big chunks, so they don’t turn into mush when cooking. You’ll enjoy the texture of the tomatoes better this way.
• If you want to make sure your rice cooks perfectly, use a 1:1 ratio of soaked rice to water. This will give you fluffy rice every time.
• For the ginger pachadi, make sure you fry the dal until it’s golden brown for that perfect crunch. Don’t skip the curry leaves – they really make the dish shine.

 

Pairing Guide

Tomato Rice with Ginger Pachadi is such a versatile dish. It pairs well with:

• A light, refreshing cucumber salad to balance the spiciness of the rice and pachadi.
• Some crispy papad or chips for a crunchy side that complements the soft rice.
• A cool drink like buttermilk or a glass of chilled lemonade to cool down the heat from the ginger in the pachadi.

 

Frequently Asked Questions

1. Can I make Tomato Rice with Ginger Pachadi without a pressure cooker?

Yes, you can cook the rice in a regular pot. Just make sure to cook the rice with enough water and check the texture to ensure it’s soft and fully cooked.

2. Can I use store-bought ginger garlic paste?

Definitely! If you don’t have time to make your own ginger garlic paste, store-bought will work just fine for this recipe.

3. Can I skip the curry leaves in the ginger pachadi?

While curry leaves add a unique flavor to the pachadi, you can skip them if you don’t have them on hand. The dish will still taste great without them!

4. Can I make the ginger pachadi ahead of time?

Yes, you can make the ginger pachadi a day ahead and store it in the fridge. Just heat it up when ready to serve with the rice.

5. Can I add other vegetables to the tomato rice?

Absolutely! You can add peas, carrots, or beans to the rice to make it even more nutritious and colorful.

6. Can I use brown rice instead of white rice?

Yes, you can use brown rice, but keep in mind it may take longer to cook. You’ll need to adjust the water and cooking time accordingly.

7. How spicy is this dish?

The spiciness comes mainly from the ginger pachadi. You can adjust the amount of red chili powder and ginger to suit your taste.

8. Can I make this recipe vegan?

Yes, you can easily make this recipe vegan by replacing yogurt with a dairy-free yogurt alternative.

9. What other dishes can I serve with Tomato Rice and Ginger Pachadi?

This dish goes great with dal, raita, or even a simple vegetable curry. It’s very versatile!

10. Can I store leftover Tomato Rice with Ginger Pachadi?

Yes, you can store leftover rice in an airtight container in the fridge for up to two days. Just reheat it before serving, and it will taste as good as new!