Authentic Tomato Rice & Toor Daal Recipe – Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Authentic Tomato Rice & Toor Daal Recipe – Indian Comfort Food

Hey everyone! If you’re craving a hug in a bowl, you need to try this Tomato Rice and Toor Daal. It’s a classic Indian comfort food that always reminds me of my grandmother’s kitchen – warm, fragrant, and full of love. It’s surprisingly easy to make, and the flavors are just incredible. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another rice dish. It’s a complete, satisfying meal packed with protein and flavor. It’s perfect for a quick weeknight dinner, a comforting lunch, or even a simple yet impressive meal to share with friends. Plus, it’s naturally gluten-free and easily adaptable to be vegan! Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Rice
• ½ cup Toor Daal (Split Pigeon Peas)
• 1 medium Tomato, diced (about 150g)
• 1 big Onion, chopped (about 200g)
• 5-6 Garlic cloves, minced
• 2-3 Red Chili flakes (adjust to your spice preference)
• 2 Cloves
• 1 Cinnamon stick (about 2 inches)
• ¼ cup Mint Leaves, chopped (about 15g)
• ¼ cup Coriander Leaves, chopped (about 15g)
• ¼ tsp Turmeric Powder (about 1g)
• 4 tbsp Oil (vegetable, canola, or sunflower) – about 60ml
• Salt to taste
• 3 cups Water (about 720ml)

Ingredient Notes

Let’s talk ingredients! Using good quality ingredients really makes a difference.

• Rice: I prefer using a medium-grain rice for this, but we’ll dive deeper into rice varieties below.
• Toor Daal: Make sure your toor daal is fresh! Older daal can take longer to cook.
• Tomatoes: Ripe, juicy tomatoes are best. If you’re using less flavorful tomatoes, a pinch of tomato paste can boost the flavor.
• Mint & Coriander: Fresh is always best, but if you’re in a pinch, you can use dried herbs – just use about 1 tablespoon of each.
• Spices: Don’t be shy with the spices! They’re what give this dish its signature flavor.

Rice Varieties for Tomato Rice

Choosing the right rice is key. Here are a few options:

• Basmati Rice: Adds a lovely fragrance, but can be a bit delicate.
• Sona Masoori: A popular South Indian variety, cooks up fluffy and is readily available.
• Medium-Grain Rice: My go-to! It holds its shape well and absorbs the flavors beautifully.

The Significance of Toor Daal in Indian Cuisine

Toor daal is a staple in Indian cooking, especially in South India. It’s a fantastic source of protein and fiber, and it pairs beautifully with rice and spices. It’s considered a very wholesome and nourishing food.

Regional Variations in Spice Levels

Indian cuisine is all about regional variations! Some families like it mild, others like it fiery. Feel free to adjust the number of red chili flakes to suit your taste. You can also add a pinch of cayenne pepper for extra heat.

Using Fresh vs. Dried Mint & Coriander

Fresh herbs really elevate the flavor of this dish. However, if you don’t have access to fresh herbs, dried herbs will work in a pinch. Just remember to use about 1 tablespoon of dried herbs for every ¼ cup of fresh herbs.

The Role of Ghee in Flavor & Texture

A drizzle of ghee (clarified butter) at the end adds a beautiful richness and aroma. If you don’t have ghee, you can use a little extra oil, but ghee really takes it to the next level.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Rice & Daal: Start by soaking the rice and toor daal in water for about 2 hours. This helps them cook evenly and become nice and fluffy. Then, drain them thoroughly.
2. Sauté the Aromatics: Heat the oil in a pressure cooker over medium heat. Add the cloves, cinnamon stick, red chili flakes, minced garlic, and chopped onion. Sauté until the onions are golden brown and fragrant – about 5-7 minutes.
3. Cook the Tomatoes: Add the diced tomato, chopped mint leaves, and turmeric powder. Cook until the tomatoes soften and the oil starts to separate from the mixture – another 5-7 minutes. This is a key step for developing flavor!
4. Add Water & Bring to a Boil: Pour in the water and bring it to a vigorous boil.
5. Combine Ingredients: Stir in the drained rice, toor daal, and salt. Mix well to ensure everything is combined.
6. Pressure Cook: Sprinkle with fresh coriander leaves. Secure the pressure cooker lid and cook on medium heat for 10 minutes, or until you hear 3-4 whistles.
7. Natural Pressure Release & Fluff: Allow the pressure to release naturally. Once the pressure is released, gently fluff the rice with a fork and drizzle with ghee before serving.

Expert Tips

Here are a few tips to help you make the perfect Tomato Rice & Toor Daal:

• Don’t Overcook: Overcooked rice will be mushy. Keep a close eye on the pressure cooker and adjust the cooking time if needed.
• Use Good Quality Water: Filtered water will give you the best results.

Achieving the Perfect Fluffiness

The key to fluffy rice is to avoid stirring it too much while it’s cooking. Once the pressure is released, gently fluff it with a fork.

Preventing the Rice from Sticking

Make sure you’re using enough water and that the rice and daal are well-coated with oil. A non-stick pressure cooker also helps!

Adjusting Spice Levels to Your Preference

Don’t be afraid to experiment with the spices! Add more red chili flakes for a spicier dish, or reduce the amount for a milder flavor.

Using a Pot Instead of a Pressure Cooker

No pressure cooker? No problem! You can make this in a regular pot. Just increase the cooking time to about 30-40 minutes, or until the rice and daal are cooked through. You may need to add a little more water.

Variations

Let’s get creative!

• Vegan Tomato Rice & Toor Daal: Simply omit the ghee. Use oil instead.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of garam masala for extra warmth.
• Festival Adaptations: During Navratri, some families add vegetables like potatoes and carrots. For Pongal, a South Indian harvest festival, it’s often made with fresh turmeric root.

Serving Suggestions

This Tomato Rice & Toor Daal is delicious on its own, but it also pairs well with:

• Raita: A cooling yogurt dip.
• Papadums: Crispy lentil wafers.
• Pickle: A tangy Indian pickle.
• Vegetable Curry: A side of your favorite vegetable curry.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

What type of rice is best for this recipe?

I recommend medium-grain rice, but Basmati or Sona Masoori also work well.

Can I use a different daal instead of Toor Daal?

You can try Moong Daal (split yellow lentils), but the flavor will be slightly different.

How can I make this recipe spicier?

Add more red chili flakes or a pinch of cayenne pepper.

Can this be made ahead of time?

Yes, you can make it a day ahead and reheat it.

What is the best way to reheat leftover Tomato Rice & Toor Daal?

Reheat gently in a saucepan with a splash of water, or in the microwave.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!