PEANUTS - 2 TBSP
firstly, in a large kadai heat 2 tbsp oil and roast 2 tbsp peanuts on low flame.
roast until peanuts turn crunchy, set aside.
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
splutter the tempering without burning.
ONION - 1 CHOPPED
now add 1 onion, 1 inch ginger and saute well.
TOMATO - 2 CHOPPED
also add 2 tomato and saute for a minute
SOFT & MUSHY
cover and cook until tomatoes turn soft and mushy.
CHILLI POWDER - 3/4 TSP
further, add ¼ tsp turmeric, ¾ tsp chilli powder and 1 tsp salt. saute until spices turn aromatic.
LEFT OVER RICE - 2.5 CUP
add in 2½ cup cooked rice and mix gently.
SIMMER - 5 MINUTES
cover and cook on low flame for 5 minutes or until flavours are absorbed.
COCONUT - 2 TBSP
add 2 tbsp coconut and 2 tbsp coriander. mix well.
READY TO EAT
finally, enjoy tomato chitranna with raita.