Tomato Rice | Rasaala

Ingredients

• 1 cup Long grain rice such as Basmati (Typically use white rice, if using brown rice, cooking time will increase)
• 1 medium onion
• 2 or 3 medium juicy, fresh, ripe tomatoes (substitute with 1 14 oz can of diced tomatoes)
• 3-4 cloves garlic
• 1/2 inch piece of ginger (optional, I didn't use it)
• 1/2 cup cilantro, finely chopped
• 2 cups hot boiling water
• 2 tsp Salt
• 1 tsp chili powder (increase or reduce, per your heat tolerance; optional: 2 green chilies)
• 1/2 tsp kalonji/black onion seeds/nigella (Available in most Indian grocery stores, see Recipe Notes)
• 4 tbsp oil
• 5-10 cashew broken, or full (I didn't use it this time, but it's a great topping that can be added when sautéing the onions)
• 1/4 tsp turmeric
• 1 medium cucumber
• 1 cup yogurt of choice (greek yogurt works amazingly well for raita)
• 1 tsp oil
• 1/2 tsp Mustard seeds
• 1 tbsp urad dal
• 1/4 tsp Hing