Preparation / Directions:
* (You can substitute this with 2 medium-sized green chilies or 1 Jalapeno pepper, cut into long thin slices.)
Heat the Oil in a saucepan over a medium flame. Put in the mustard seeds. As soon as the seeds start to pop, put in the diced onion and channa dhal. Fry until the dhal turns light brown (if you are using green chilies, add them now and fry for another 15 to 20 seconds).
Put in the tomatoes and salt and fry until the tomatoes turn into a thick, saucy mixture. Add the chili powder and mix well. Remove from heat.
Spread the rice in a shallow vessel. Add the tomato paste to the rice and mix well. Adjust salt to taste.
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