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A fragrant one-pot rice dish from Maharashtra, cooked with ivy gourd and a special goda masala. This comforting and flavorful meal, often served at weddings and special occasions, is perfect for a hearty lunch or dinner.
For 4 servings
Prepare the Rice and Vegetables: Rinse the rice under running water until it runs clear. Soak in enough water for 20-30 minutes. While the rice is soaking, prepare all your vegetables as mentioned in the ingredients list.
Temper the Spices (Tadka): Heat oil in a 3-liter pressure cooker over medium heat. Add mustard seeds and cumin seeds. Once they begin to splutter (about 30 seconds), add asafoetida, curry leaves, and halved cashews. Sauté for another 30 seconds until the cashews turn light golden.
Sauté Aromatics and Vegetables: Add the sliced onions and slit green chilies. Sauté for 5-6 minutes until the onions are soft and translucent. Add the ginger-garlic paste and cook for one minute until the raw aroma disappears. Now, add the sliced ivy gourd, cubed potatoes, and green peas. Sauté for 3-4 minutes.
Add Spices and Rice: Add turmeric powder, red chili powder, and the goda masala. Stir well and cook for one minute until the spices are fragrant. Drain the soaked rice completely and add it to the cooker. Gently stir for a minute to coat the rice grains with the masala, being careful not to break them.
Pressure Cook the Masale Bhat: Pour in 3 cups of water, add salt and grated jaggery. Stir everything together gently. Secure the lid of the pressure cooker. Cook on medium heat for 2 whistles (about 10-12 minutes). Turn off the heat and allow the pressure to release naturally.
Garnish and Serve: Once the pressure has settled, open the lid. Gently fluff the rice with a fork. Drizzle the ghee and lemon juice over the hot rice. Garnish with grated coconut and chopped coriander leaves. Let it rest for 5 minutes before serving hot with a side of cucumber raita or plain curd.
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A fragrant one-pot rice dish from Maharashtra, cooked with ivy gourd and a special goda masala. This comforting and flavorful meal, often served at weddings and special occasions, is perfect for a hearty lunch or dinner.
This maharashtrian recipe takes 45 minutes to prepare and yields 4 servings. At 530.3 calories per serving with 10.3g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate other vegetables like small brinjals (eggplant), carrots, or cauliflower florets along with the ivy gourd and potatoes.
Add 1/2 cup of boiled peanuts or cubed paneer along with the vegetables for a protein-rich version.
For a healthier alternative, you can make this dish with brown rice or millets. Adjust the water quantity and cooking time accordingly (brown rice will require more water and longer cooking time).
The combination of rice and vegetables offers a good source of complex carbohydrates, which provide a steady release of energy to keep you active throughout the day.
Vegetables like ivy gourd, potatoes, and green peas are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a healthy weight.
The blend of spices, especially turmeric and the components of goda masala, are packed with antioxidants that help combat oxidative stress and reduce inflammation in the body.
Goda Masala is a unique Maharashtrian spice blend with a slightly sweet and pungent aroma, containing ingredients like coconut, sesame seeds, and stone flower (dagad phool). For authentic Masale Bhat, it is highly recommended not to substitute it. However, in a pinch, you could use a mix of garam masala and a pinch of cinnamon and clove powder, but the flavor will be different.
Yes, Masale Bhat can be a healthy, balanced meal. It contains complex carbohydrates from rice, fiber and vitamins from vegetables, and beneficial compounds from spices like turmeric. Using moderate oil and ghee keeps it nutritious.
One serving of Masale Bhat (approximately 1.5 cups or 370g) contains around 450-500 calories. The exact count can vary based on the amount of oil, ghee, and cashews used.
Absolutely. You can cook it in a heavy-bottomed pot or a Dutch oven with a tight-fitting lid. Follow all steps until adding water. Then, bring the water to a boil, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until all the water is absorbed and the rice is cooked through.
Traditionally, a short-grain, aromatic rice like Ambemohar is used. However, long-grain Basmati rice is a popular and excellent alternative that yields fluffy, separate grains.
Store leftover Masale Bhat in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over the rice and microwave for 1-2 minutes or gently heat in a pan on the stovetop until warmed through.