firstly, in boiling water add 8 tomato and 10 dried red chilli.

boil for 5 minutes, or until the tomato softens and the skin separates.

cool completely, and grind to a smooth puree. keep aside.

in a large pan heat ¼ cup oil and 2 tbsp ghee.

add 1 tsp mustard, 1 tsp cumin, 1 tsp urad dal, 1 tsp chana dal, 1 bay leaf, 3 pods cardamom, 1 inch cinnamon, 1 star anise and ½ tsp hing.

also add 1 inch ginger, 4 cloves garlic, 1 chilli and 3 tbsp cashew.

saute until the cashew turns golden brown.

now add ½ onion and saute until the onions soften slightly.

keeping the flame on low, add ½ tsp turmeric, 1 tsp coriander powder and 1 tsp salt.

saute until the spices turn aromatic.

further add 2 tbsp mint, 2 tbsp coriander and saute well.

add in prepared tomato puree and cook well.

also add 1 tomato, 1 tsp salt and mix well.

cover and cook for 5 minutes or until the oil separates from the sides.

tomato rice mix is ready, cool completely and store in a glass jar refrigerated upto a month.

to prepare tomato rice, in a large bowl take 4 cup boiled rice and add 2 tbsp instant tomato rice paste. mix well.

finally, enjoy tomato rice with raita and papad.