1 teaspoon of raw coconut oil
1/2 – 1 jalapeno, deseeded and minced
2 teaspoons of coriander seeds
1 tablespoon of chana dal (or yellow split peas)
1 teaspoon of black lentils
1/2 teaspoon of cumin
1/4 teaspoon of curry powder
1/2 teaspoon of turmeric
1 teaspoon of mustard seeds
2 tablespoons of raw, shredded coconut
1/2 cup of chopped white onion
4-6 ripe vine tomatoes
2 cups of dry jasmine rice
In a large pot, add rice and cover with 4 cups of water. Bring to a boil, season water with salt and lower to a simmer for about 20 minutes or until rice is cooked. Remove from heat and set aside.
Heat in a small pan. Add cumin, mustard seeds, curry powder, coriander seeds, dal, lentils and seeds and “dry saute” to let aromas release. Set aside.
In a large bowl, mash tomatoes into a “pulp”. Add turmeric powder and salt, mix well and simmer for 5 to 7 minutes in a medium-sized pot or till the mixture thickens, while stirring continuously. Add the prepared spice mix, mix well and simmer for a minute. Add the jalapeno and onions, mix well and sauté on a medium flame for another several minutes, while stirring continuously.
Add the cooked tomato pulp to rice. Mix gently and cook on a slow flame for another few minutes. Serve hot.