Tomato Thali (Light)

Ingredients

• 150 g cooked basmati rice
• 120 g ripe tomatoes, chopped
• 40 g red lentils, rinsed
• 80 ml water
• 1 tsp oil
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric
• 1/4 tsp salt
• 1 tbsp chopped coriander

Preparation

1. Simmer lentils with turmeric and water until soft; mash lightly.
2. Heat oil, crackle cumin; add tomatoes and salt; cook to a soft sabzi.
3. Warm rice separately.
4. Plate rice with tomato sabzi and dal.
5. Finish with coriander.
6. Serve as one light thali portion.