Aromatics: Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 30 seconds, stirring constantly, until fragrant (be careful not to burn the garlic).

Spices ' Tomatoes: Add turmeric, coriander powder, red chili powder, and a pinch of asafoetida. Stir quickly, then add the chopped tomatoes. Cook the tomatoes down until they soften and start releasing juice, about 5-7 minutes. Mash them lightly against the pan to create a saucy base.

Add Rice ' Veggies: Stir in the green peas. Drain the rice and add it to the pan, gently mixing it so each grain is coated with the tomato-spice mixture.

Simmer: Pour in 2 cups of water and add salt to taste. Bring to a boil, then reduce heat to low, cover, and cook for 12-15 minutes, or until the rice is tender and has absorbed all the liquid. (If needed, check near the end and add a splash more water if the rice isn’t done.)

Rest ' Fluff: Turn off the heat and let it sit, covered, for 5 minutes. Then fluff the rice gently with a fork. Finally, stir in chopped cilantro and a squeeze of lemon juice for brightness, and your tangy Tomato Rice is ready!