Wash and soak the rice in about 3 cups of water for at least 15 minutes. Drain the water and set aside.
Heat the oil in a saucepan over medium heat. When moderately hot, add mustard seeds.
When the seeds cracks add peanuts and stir fry for one minute until peanuts are lightly golden brown.
Add about 1 cup chopped tomatoes, green chili, turmeric, sambar powder, salt and cilantro, cook until tomatoes are tender. This should take about 2 minutes.
Add rice and 2 cups of water mix and bring it to boil, lower the heat to low and cover the pen. Let it cook for about 18-20 minutes. Cook until rice is soft and water has evaporated.
Stir the rice gently and add the remaining tomatoes stir gently, cover the pan and let it cook for 2 more minutes.
Serve rice by it self or with yogurt.