For seasoning powder:
Dry roast the ingredients for seasoning powder until the chana dal turns light brown, and set aside.
When they cool, grind into a fine powder.
Heat oil in a vessel and crackle mustard seeds.
Add curry leaves, chopped onions and green chillies. Stir till the onions turn brown.
Add the tomato puree and mix well. Cook till the moisture evaporates and the mixture resembles a soft mush.
Add the seasoning powder and mix well. Add the cooked rice and stir till the mix is incorporated.
Garnish with coriander and serve hot. It tastes even better as a packed lunch the next day, as the rice fully absorbs the masalas.
By Ria Samuel