Cook the Basmati ahead of time and let it cool completely. Before you begin making Thakkali Sadam, soak chana dal in water for about 10 minutes so the lentils soften and become easy to chew.

In a pan, heat vegan ghee (or your preferred oil). Add mustard seeds and wait till they pop. Add crushed fenugreek seeds and urad dal; sauté for a minute.

Next, stir in the drained chana dal and peanuts. Cook until they turn a light golden — this adds texture and crunch to your tomato rice.

Now add the aromatics: a pinch of gluten-free asafoetida, fresh ginger paste, minced green chilies, and curry leaves.

Once fragrant, stir in chopped ripe tomatoes, tomato puree, sugar, and salt.

Cook over medium heat for 8-10 minutes, allowing the tomato mixture to thicken as the water evaporates. Cover loosely if needed, but keep an eye on it — if moisture remains, your thakkali sadam can become watery. Chef tip - Always add the rice only after the tomatoes are fully cooked and have turned soft and pulpy. Undercooked tomatoes will make the Thakkali Sadam taste raw, and you’ll miss out on that rich tangy flavor.

When the tomato base is thick enough, add green peas and let cook for 1-2 more minutes.

Then sprinkle in sambar powder, turmeric powder, red chili powder, and coriander powder; sauté for about 30 seconds to bloom the spices.

Gently fold in the cooked rice, mixing just enough so every grain is coated with the tomato masala — be careful not to over-mix, to keep the grains fluffy. Taste and adjust salt.

Finally, garnish generously with fresh cilantro, turn off the heat, and serve.