Heat water in a large vessel. Add 1 tsp salt and 2 tsp oil. Bring to a boil.

Add 2 cup rice semiya and boil for 3 minutes. Check the package instructions for boiling time.

Once the semiya is cooked, drain off the water and rinse with cold water. Keep aside.

In a large kadai heat 2 tbsp oil. Add ½ tsp mustard, ½ tsp cumin, ½ tsp urad dal, ½ tsp chana dal, pinch hing, 1 dried red chilli and 2 tbsp cashew.

Splutter the tempering.

Add 1 inch ginger, ½ onion and saute slightly.

Also add ½ capsicum, 2 tomato and saute till the tomato softens.

Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala, ¼ tsp cumin powder, ½ tsp salt and few curry leaves.

Saute on low flame till the spices turn aromatic.

Further add in cooked semiya and mix gently, mixing everything well.

Finally, add 2 tbsp coriander and serve Tomato Semiya Recipe.