Tomato Bath
A flavorful and tangy one-pot rice dish from Karnataka, where rice is cooked with ripe tomatoes and a fragrant spice blend. A perfect, quick meal for a busy weekday lunch or breakfast.
For 4 servings
Prepare the rice: Rinse the rice under cool running water until the water runs clear. Soak the rice in fresh water for 20-30 minutes. After soaking, drain the water completely and set the rice aside.
Temper the spices: Heat oil and ghee in a 3-liter pressure cooker over medium heat. Once hot, add mustard seeds and let them splutter. Then, add cumin seeds, chana dal, and urad dal. Sauté for about a minute until the dals turn light golden. Finally, add the hing and curry leaves and sauté for another 10-15 seconds.
Sauté aromatics: Add the sliced onions and slit green chilies to the cooker. Sauté for 3-4 minutes until the onions become soft and translucent. Add the ginger-garlic paste and continue to sauté for another minute until the raw aroma disappears.
Cook the tomato base: Add the finely chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until they break down and become soft and mushy. Add the turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for 2 minutes until the oil begins to separate from the masala.
Combine with rice: Add the soaked and drained rice to the cooker. Gently stir for one minute, ensuring the rice grains are well-coated with the tomato masala without breaking them.
Pressure cook: Pour in 3 cups of water and stir everything together. Taste the water and adjust the salt if necessary. Secure the lid of the pressure cooker and cook on a medium flame for 2 whistles.
Rest and fluff: Turn off the heat and allow the pressure to release naturally, which takes about 10-15 minutes. Once the pressure has fully subsided, open the lid. Gently fluff the rice with a fork to separate the grains.
Garnish and serve: Garnish with freshly chopped coriander leaves and a squeeze of lemon juice (if using). Serve the Tomato Bath hot with a side of raita, papad, or potato chips.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, red, and juicy tomatoes for the best tangy flavor and vibrant color.
- 2Soaking the rice is a crucial step to ensure it cooks evenly and results in fluffy, separate grains.
- 3For a more authentic Karnataka flavor, substitute garam masala with Vangi Bath powder.
- 4To make this dish vegan, simply omit the ghee and use only oil.
- 5Always let the pressure release naturally. A quick release can make the rice mushy.
- 6Fluff the rice gently with a fork, not a spoon, to avoid breaking the cooked grains.
Adapt it for your goals.
Add Vegetables
Make it a more wholesome meal by adding 1 cup of mixed vegetables like carrots, peas, beans, and potatoes along with the onions.
Use Different RiceUse Different Rice
While short-grain rice is traditional, you can also make this with basmati rice. If using basmati, reduce the water to 2.5 cups and cook for only 1 whistle.
Spicier VersionSpicier Version
Increase the number of green chilies or add a pinch of black pepper powder along with the other spices for extra heat.
With CoconutWith Coconut
For a coastal Karnataka touch, add 2-3 tablespoons of freshly grated coconut along with the tomatoes.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and may reduce the risk of chronic diseases.
Provides Sustained Energy
The rice in this dish is a good source of complex carbohydrates, which provide a steady release of energy to keep you fueled throughout the day.
Aids Digestion
Spices like cumin, hing (asafoetida), and ginger have traditionally been used in Indian cooking to aid digestion, reduce bloating, and improve gut health.
Frequently asked questions
One serving of Tomato Bath (approximately 1 cup or 240g) contains around 430-450 calories, primarily from carbohydrates in the rice and fats from the oil and ghee.