Tomato Rice

Heat oil and ghee in a wok. Add cumin seeds, asafoetida, dals, groundnuts and curry leaves. Fry for 1 minute in low medium flame.

Now mix chopped onion and ginger along with green chilli. Fry for 2 minutes. Then add chopped carrot, salt and turmeric powder.

Now mix cooked rice well with the masala. Add 1 tbsp of water. Mix well and cook by covering 2 minutes in low medium flame.

Garnish with coriander or mint leaves and serve with chutney.
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