Masale Bhat

Masale Bhat is a classic Maharashtrian recipe. It is an essential dish for a traditional wedding meal and features in a Naivedya thali as well. 

The signature ingredient for this dish is the masala mix which is prepared using fresh coconut, fresh coriander, ginger, green chili. This masala mix and Goda Masala (watch my favorite spice video) give masale bhat the special taste that we all love,

I am sharing a pressure cooked version which can be easily made in our kitchens for a flavorful weekend meal.

Ingredients:

1 cup kolam rice

1 tbsp ghee

½ tsp cumin seeds

Pinch of asafoetida

½ tsp of turmeric powder

1 tsp red chili powder

1 tsp Goda Masala

2 tbsp broken cashew nuts

5-6 Curry leaves

¼ cup fresh coconut

½ cup fresh coriander washed

1 green chili (optional)

Small piece of ginger

1 small potato

1 small eggplant

¼ cup green peas

Salt to taste

Method

1.      Wash and rinse the rice well and let it sit for 15 minutes.

2.      Keep 3 cups of water to boil.

3.      Cut the vegetables in 1 cm cubes.

4.      Grind coconut, coriander, green chili and ginger into a coarse paste.

5.      Heat Pressure pan and add ghee.

6.      Add cumin seeds and once they crackle, add asafetida and turmeric powder.

7.      Now add cashew nuts and curry leaves and sauté for a minute.

8.      Add the ground green masala and mix well.

9.      Now add red chili powder and goda masala. Saute for 1-2 minutes.

10.  Add the drained rice and fry till you get the aroma of the spices.

11.   Add boiled water and mix well. Let it cook on high flame.

12.  Once the mixture comes to a boil, add salt and mix.

13.  Put the lid on and cook for 3 whistles.

14.  Once the pressure is off, masala bhat is ready to serve.