We are now trying to take advantage of the local produce here in Mysore as our stay comes to an end soon. I have really enjoyed the fresh mint and after some persuasion started to like it in savoury dishes like mint chutney and now this tomato and mint rice pilaf was just the right thing to serve with a potato dish, some raita and chapatis.
Mint & Tomato Rice
1 cup basmati or other white rice
1 tsp salt
1 tsp turmeric
1/4 cup raw cashews
1/2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp urad dal
2 tsp chana dal
1/2 tsp asafedtida
1/2 tbsp ginger, minced
1 fresh green chilli, minced
A few curry leaves
4 medium ripe tomatoes, chopped finely
1 bunch of fresh mint leaves, torn
Juice of one half lemon
- Add the rice to 2 cups of water, the salt and turmeric, bring to a boil, then turn heat down to low and simmer with the lid closed for 10 minutes until the water has absorbed.
- Spread the rice out in a wide bowl or platter to cool.
- Dry roast the cashews and set them aside.
- Add the oil to a heavy bottom deep frying pan or saucepan, add the mustard seeds, when they pop add the cumin seeds and dals along with the asafoetida, stir for about 2 minutes until the dals turn a shade darker. Add the curry leaves and stir.
- Add ginger and chilli and stir for about 30 seconds. Add the tomatoes and continue stirring until they dry up, about 7 minutes.
- Add the mixture to the rice along with the fresh mint leaves and cashews, stir and serve.