Tomato And Dill Rice

Cook the rice separately and let it cool.

The rice should not be mushy. Wash the dill leaves and dice the leaves finely.

Dice the onion and tomatoes and slit the green chilies into 2.

Heat a pan with 2 teaspoons of oil.

When the oil is hot enough, add the mustard seeds and let it splutter.

Then add the fennel seeds and fry for 2 seconds.

Add the onions and curry leaves and sauté for a few minutes until the onions turn translucent.

Now add the ginger-garlic paste, tomatoes, chopped dill leaves, and green chilies and sauté for a few more minutes until everything is blended.

Add the chili powder, coriander powder, turmeric powder, and salt and mix well. Cook closed under low flame for 5 minutes until the raw smell of the spices goes.

Now add chopped cilantro and rice and mix everything.

If needed, 1 tablespoon of ghee can also be added.

Let it sit under low flame and switch off the stove.

Serve hot with raita or any spicy side dish.