How to make Nutty Tomato Rice -
Rice cooked with moong sprouts, peanuts and tomato puree.Tangy flavored rice cooked with moong sprouts, peanuts and tomato puree. An amazing and easy yet delicious rice preparation in your go to lunch box.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Raw peanuts (कच्ची मूंगफली), Tomatoes (टमाटर)
Cuisine : Indian
Course : Rice
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Nutty Tomato Rice Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Nutty Tomato Rice Recipe
Raw peanuts 3 tablespoons
Tomatoes pureed 2 medium
Cooked rice 3 cups
Moong sprouts 1/2 cups
Oil 1 tablespoon
Cumin seeds 1 teaspoon
Onion finely chopped 1 medium
Garlic paste 2 teaspoons
French beans finely chopped 8-10
Carrot grated 1 medium
Turmeric powder a pinch
Salt to taste
Lemon juice 1 tablespoon
Garam masala powder 1/2 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Heat oil in a non-stick wok, add cumin seeds and when they change colour, add onion and garlic paste and sauté till onion is golden brown.
Step 2
Add tomato puree and cook till the oil separates.
Step 3
Add moong sprouts, peanuts, French beans, carrots and mix well.
Step 4
Add turmeric powder and mix.Add half cup water, salt, cover and cook till the vegetables are done.
Step 5
Add rice and toss well. Add lemon juice and mix.
Step 6
Sprinkle garam masala powder and mix. Cook till the rice is heated through.
Step 7
Serve hot garnished with coriander leaves.
Nutrition Info
Calories : 1346 Kcal
Carbohydrates : 228.9 gm
Protein : 39.6 gm
Fat : 30.2 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
