Tomato Bhath (Tomato Rice)

Make the masala podi by heating 1 tablespoon oil in a skillet over medium heat; fry the chana dal urad dal dried chile peppers coriander seeds and cumin seeds in the hot oil until fragrant and beginning to brown about 5 minutes. Grind the mixture with the coconut into a fine powder using a mortar and pestle.

Heat 2 tablespoons oil in a large skillet. Fry the peanuts and mustard seeds in the hot oil until the peanuts begin to brown 2 to 3 minutes. Add the onions green chile peppers curry leaves and asafoetida powder to the peanut mixture; cook and stir until the onions are browned 5 to 7 minutes. Stir the tomatoes turmeric sugar and salt into the mixture; continue cooking until the tomatoes are soft about 10 minutes more. Season with the masala podi. Crumble the rice into the skillet using the back of a spoon to separate the individual grains. Cook and stir until the rice is mixed into the dish and hot 5 to 7 minutes. Garnish with the cilantro to serve.