Name: Maharashtrian Masala bhat recipe by Nandita Shyam at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Basmati rice- 1 and 1/2 cup; Carrot- 1 peeled And chopped into long pieces; Green beans- 7- 8 chopped into long pieces; Peas- 1/3 cup; Potato - 1; Turmeric- 1/4 tsp; Salt- to taste; Mustard seeds- 1/2 tsp; Curry leaves- a few; Ghee( 2 tablespoon) or oil 1teaspoon; Cashew nuts - 10 o 12; Asafoetida - a pinch; For the spice mix:; Dry coconut (grated)-1/3 cup; Cinnamon- 1 piece; Cloves - 3; Bay leaf- 1; Cumin seeds- 2 teaspoon; Coriander seeds- 3 tablespoon; Sesame seeds- 1 teaspoon; Kashmiri red chillies - 4; Juice of half a lemon; 2 tablespoons of Grated fresh coconut and 2tbsp of coriander leaves to garnish

Ingredients Serving: 4

Basmati rice- 1 and 1/2 cup
Carrot- 1 peeled And chopped into long pieces
Green beans- 7- 8 chopped into long pieces
Peas- 1/3 cup
Potato - 1
Turmeric- 1/4 tsp
Salt- to taste
Mustard seeds- 1/2 tsp
Curry leaves- a few
Ghee( 2 tablespoon) or oil 1teaspoon
Cashew nuts - 10 o 12
Asafoetida - a pinch
For the spice mix:
Dry coconut (grated)-1/3 cup
Cinnamon- 1 piece
Cloves - 3
Bay leaf- 1
Cumin seeds- 2 teaspoon
Coriander seeds- 3 tablespoon
Sesame seeds- 1 teaspoon
Kashmiri red chillies - 4
Juice of half a lemon
2 tablespoons of Grated fresh coconut and 2tbsp of coriander leaves to garnish

Instructions

Wash the rice twice in water. Drain and set aside.
For the spice mix, heat a thick bottomed pan and dry roast the spices and seeds and red chillies till brown and fragrant. Remove from heat and keep aside.
In the same pan, add the grated dry coconut and warm slightly and take off the heat.
In a blender jar, grind the roasted spices and seed mixture to a coarse powder first. Then add the toasted coconut and grind till the powder is fine and set aside.
Heat 2 tablespoon of oil or ghee in a thick bottomed pan, when hot, add the mustard seeds. Once they crackle, add the curry leaves and asafoetida and fry for a few seconds, add the chopped vegetables and fry for 5-6 mins till tender.
Add the salt,and turmeric and saute for 4-5 minutes more. Stir in the rice and the ground spice mix and saute for a minute more.
Add 3 cups of water and cook covered till the rice is done and take off the heat.
Heat a teaspoon of oil or ghee in a pan and fry the cashew nuts till brown. Take off the heat and add the fried cashew nuts to the masale bhat.
Garnish with grated fresh coconut, coriander leaves and lime juice, mix well and serve hot with raita or yogurt dip of your choice.

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