Tomato Bhaat and Pacchadi / Tomato Rice

Tomato Bhaat is quintessentially the tiffin that we enjoyed... The dish stayed moist thru the mornings till we had our lunch, of course it tasted good....Now i have started making it more often because it is simple, tasty and of course stays good even when packed.
This is also my one of the few dishes my paternal grand mom makes it great..
This again is my short cut version so that it wont take too much of blending, mixing and time..

Tomato paste 2 tbsp
Rice 3/4 cup
Curry leaves 5-6
Bay leaf 1
Cloves 4 crushed
Cinnamon 1/8" crushed
Garlic 2 cloves crushed
Ginger 1/4" crushed
Channa Dal 1 tbsp
Mustard 1/2 tsp
Chilly powder 1/2 tbsp
Dhania 1/2 tbsp
onion 1 small diced
Oil 2 tbsp /(Ghee will taste better)
Hing a pinch
Salt to taste

Method:
Mix tomato paste, chilly powder cloves,Cinnamon and dhania powder in half a cup of water and set aside.
Heat oil in a thick bottomed pot. Drop the mustard, hing, and curry leaves. Stir for a minute and add the channa dal followed by garlic and ginger. Pour the tomato mixture into the pot. Bring it to a boil till it smells fragrant. Mix in washed rice and a little less than two cups of water (if using sona masuri rice;if not about 1.5 cups of water will do) cover and cook till done.
Serve with pacchadi.

For the pacchadi:

Cucumber 1 chopped
Tomatoes 2 diced
Salt a pinch
Sugar a pinch
green chilly 1
Thick Yogurt 1 cup

Method:
Mix everything except salt. Stir in the salt just before serving otherwise the pacchadi will become watery.

Love it yum yum yum!!!!