Indian (Maharashtrian) · dinner
Masale Bhat A fragrant one-pot Maharashtrian rice and vegetable dish flavored with goda masala, a warm, mildly spiced blend of roasted whole spices and coconut. Garnished with cashews, ghee and fresh coconut, it is served hot with yogurt or buttermilk.
total 1 hr 5 min
prep 30 min
cook 35 min
servings 4 Keep this recipe Add a copy of Masale Bhat to your Saucepan library.
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Back to 4 servings Rice and vegetables 1 cup basmati rice, rinsed and soaked 30 minutes, then drained 1 cup cauliflower, cut into florets 1 carrot, peeled and diced 1 cup green peas, shelled 2 small eggplant, cubed 1 small potato, peeled and cubed 1 tomato, diced 1 bay leaf, or 7 to 8 curry leaves 2 tablespoons oil or ghee 1 teaspoon mustard seeds 1 pinch asafoetida (hing) 0.5 teaspoon turmeric powder 0.5 teaspoon red chili powder, Kashmiri for color, adjust to taste 2 tablespoons goda masala, homemade or store-bought 2.5 cups water, hot, plus extra if needed salt, to taste Garnish 1 tablespoon ghee, for finishing 15 cashews, dry roasted until golden 2 tablespoons fresh grated coconut 2 tablespoons chopped fresh coriander
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1 Step 1: Soak the rice in water for 30 minutes, then drain. Chop all the vegetables while it soaks.2 Step 2: Dry roast the goda masala whole spices (if making your own) over medium heat for 2 to 3 minutes until fragrant, cool completely, then grind to a fine powder.3 Step 3: Heat the oil or ghee in a large pot over medium heat. Add the mustard seeds, bay leaf or curry leaves and asafoetida, and let the seeds crackle.4 Step 4: Add the cauliflower, carrot, peas, eggplant, potato and tomato. Stir and saute for 3 to 4 minutes until the tomato softens.5 Step 5: Stir in the turmeric, chili powder and goda masala and saute for about 1 minute until aromatic.6 Step 6: Add the drained rice and saute for 1 minute, then pour in the hot water and salt. Stir well and taste the water, adding more salt if needed.7 Step 7: Cover and simmer on low heat for 20 to 25 minutes, until the grains are soft and fully cooked and the water is absorbed. Stir gently with a fork once or twice and add a splash of hot water if it dries out before the rice is tender.8 Step 8: Meanwhile, dry roast the cashews in a small pan over medium heat until golden, then set aside.9 Step 9: Remove the pot from the heat, keep covered and let the rice rest for 5 minutes. Drizzle the ghee over the rice and fluff gently with a fork.10 Step 10: Garnish with the roasted cashews, grated coconut and coriander. Serve hot with yogurt, buttermilk or raita.getsaucepan.com/r/61e3788d-fbdc-5d7c-83d0-040898079e99
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