PEANUTS - 2 TBSP

firstly, in a large kadai heat 2 tbsp oil and roast 2 tbsp peanuts on low flame.

1

TURNS CRUNCHY

roast until peanuts turn crunchy, set aside.

2

CHANA DAL - 1 TSP

in the hot oil add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ½ tsp cumin, pinch hing and few curry leaves

3

SPLUTTER TEMPERING

splutter the tempering without burning.

4

ONION - 1 CHOPPED

now add 1 onion, 1 inch ginger and saute well.

5

TOMATO - 2 CHOPPED

also add 2 tomato and saute for a minute

6

SOFT & MUSHY

cover and cook until tomatoes turn soft and mushy.

7

CHILLI POWDER - 3/4 TSP

further, add ¼ tsp turmeric, ¾ tsp chilli powder and 1 tsp salt. saute until spices turn aromatic.

8

LEFT OVER RICE  - 2.5 CUP

add in 2½ cup cooked rice and mix gently.

9

SIMMER - 5 MINUTES

cover and cook on low flame for 5 minutes or until flavours are absorbed.

10

COCONUT - 2 TBSP

add 2 tbsp coconut and 2 tbsp coriander. mix well.

11

READY TO EAT

finally, enjoy tomato chitranna with raita.

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