Thakkali Sadam (Tomato Rice) with Sundal (Mild Chickpea Stir-fry)

Name: Thakkali Sadam (Tomato Rice) with Sundal (Mild Chickpea Stir-fry)
Prep time: 25 min
Cook time: 40 min
Ingredients: 200 g Basmati Rice; 300 g Ripe Tomatoes, finely chopped; 50 g Onion, finely chopped; 5 g Ginger-Garlic Paste; 1 tbsp Cooking Oil; 1 tsp Mustard Seeds; 1 tsp Urad Dal; 5 Curry Leaves; 0.25 tsp Turmeric Powder; 0.5 tsp Cumin Powder; 0.25 tsp Garam Masala; 1 tsp Salt; 350 ml Water; 5 g Fresh Coriander leaves, for garnish; 150 g Cooked Chickpeas; 1 tbsp Cooking Oil; 1 tsp Mustard Seeds; 5 Curry Leaves; 0.5 tsp Urad Dal; 20 g Fresh Grated Coconut; 0.25 tsp Turmeric Powder; 0.25 tsp Asafoetida (Hing); 1 tsp Salt; 5 g Fresh Coriander leaves, for garnish

⏱️ 25m Prep🔥 40m Cook

Primary Dish

Thakkali Sadam (Tomato Rice)

Ingredients

• 200 g Basmati Rice
• 300 g Ripe Tomatoes, finely chopped
• 50 g Onion, finely chopped
• 5 g Ginger-Garlic Paste
• 1 tbsp Cooking Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 5 Curry Leaves
• 0.25 tsp Turmeric Powder
• 0.5 tsp Cumin Powder
• 0.25 tsp Garam Masala
• 1 tsp Salt
• 350 ml Water
• 5 g Fresh Coriander leaves, for garnish

Cooking Steps

Wash basmati rice thoroughly and soak in 350ml water for 15-20 minutes.

Heat oil in a pressure cooker. Add mustard seeds, let them splutter. Add urad dal and curry leaves; sauté until dal turns light golden.

Add chopped onion and sauté until translucent. Add ginger-garlic paste and sauté for another minute until raw smell disappears.

Add chopped tomatoes, turmeric powder, cumin powder, garam masala, and salt. Cook until tomatoes are soft and mushy, and oil starts to separate (about 8-10 minutes).

Drain the soaked rice and add it to the cooker. Gently mix with the tomato mixture for 1 minute.

Add the 350 ml of water (or as per rice packet instructions for a semi-dry pulao consistency). Close the lid.

Pressure cook for 2 whistles on medium flame. Let the pressure release naturally.

Once pressure is released, gently fluff the rice with a fork. Garnish with fresh coriander leaves.

The Perfect Pairing

Sundal (Mild Chickpea Stir-fry)

Ingredients

• 150 g Cooked Chickpeas
• 1 tbsp Cooking Oil
• 1 tsp Mustard Seeds
• 5 Curry Leaves
• 0.5 tsp Urad Dal
• 20 g Fresh Grated Coconut
• 0.25 tsp Turmeric Powder
• 0.25 tsp Asafoetida (Hing)
• 1 tsp Salt
• 5 g Fresh Coriander leaves, for garnish

Cooking Steps

If using dried chickpeas, soak them overnight and pressure cook until tender (about 3-4 whistles). Drain well.

Heat oil in a pan or kadai. Add mustard seeds and let them splutter.

Add urad dal and curry leaves. Sauté until dal turns light golden. Add asafoetida and turmeric powder, stir quickly for a few seconds.

Add the cooked chickpeas and salt. Mix well and sauté for 5-7 minutes, ensuring the chickpeas are well coated and heated through.

Add grated coconut and stir for another 2 minutes.

Garnish with fresh coriander leaves and serve.