Matki Cha Bhaat with Veggies | How to make Matki Cha Bhaat with Veggies

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By Sonal Sardesai
Created on 4th Apr 2016
  • Matki Cha Bhaat with Veggies, How to make Matki Cha Bhaat with Veggies
Matki Cha Bhaat with Veggiesby Sonal Sardesai
  • Matki Cha Bhaat with Veggies | How to make Matki Cha Bhaat with Veggies (2 likes)

  • 0 reviews
    Rate It!
  • By Sonal Sardesai
    Created on 4th Apr 2016

About Matki Cha Bhaat with Veggies

Matki Bhaat is a common spiced rice made using Matki or sprouted Moth (Moong) Beans in Maharashtra and Gujarat . Very nutritious, flavourful and a complete meal in itself. My grandmother used to make this and I always think of her when I make it too

Matki Cha Bhaat with Veggies, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Matki Cha Bhaat with Veggies is just mouth-watering. This amazing recipe is provided by Sonal Sardesai. Be it kids or adults, no one can resist this delicious dish. How to make Matki Cha Bhaat with Veggies is a question which arises in people's mind quite often. So, this simple step by step Matki Cha Bhaat with Veggies recipe by Sonal Sardesai. Matki Cha Bhaat with Veggies can even be tried by beginners. A few secret ingredients in Matki Cha Bhaat with Veggies just makes it the way it is served in restaurants. Matki Cha Bhaat with Veggies can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Matki Cha Bhaat with Veggies.

  • Prep Time12Hours
  • Cook Time25mins
  • Serves4People
Matki Cha Bhaat with Veggies

Ingredients to make Matki Cha Bhaat with Veggies

  • Matki/ Moth beans- sprouted, 1 cup
  • Onion- 1 medium sized, finely chopped
  • Ginger- 1 inch piece
  • Garlic cloves - 4-5
  • Green Chillies - 2
  • Green Bell Pepper- 1, finely chopped
  • Brinjal- 1 small, finely chopped
  • Curry Leaves- a few leaves
  • Fresh Coriander Leaves/ Coriander Seeds-2 tbsps/2 tsps
  • Freshly grated or Dessicated Coconut - 2 -3 tbsps
  • Cloves-3-4
  • Cinnamon-1 small stick
  • Peppercorns-1 tsp
  • Sabut Zeera-1 tsp
  • Mustard Seeds-1 tsp
  • Tamarind- a small lime-sized ball, I used 2 tsps of readymade tamarind extract
  • Hing - a pinch
  • Turmeric Powder- 1 tbsp
  • Basmati Rice- 1 cup, Washed and soaked in 3 cups of water
  • Ghee- 1 tbsp
  • Salt- to taste

How to make Matki Cha Bhaat with Veggies

  1. To sprout the matki beans- Wash and soak the moth in water for a couple of hours. Now drain the water and keep covered after wrapping them in a damp cloth, covered, in a warm place for 6 hours. You should have shoots sprouting by the end.
  2. Grind ginger, garlic, cloves, cinnamon, peppercorns, coriander leaves/seeds, zeera, coconut, tamarind, half the turmeric, a little water into a smooth mixture.
  3. Heat ghee in a pressure cooker. Give a tadka of mustard seeds, curry leaves, hing and slit green chillies. As the mustard starts to splutter, add half of the other half of the turmeric powder and mix in quickly.
  4. Now add the onions and saute till translucent. Add the ground masala paste, stir briskly on low-medium heat and fry for about 2 minutes till brown.
  5. Add the chopped veggies and mix in. Now add the sprouted moth and cook for a minute
  6. Add the rice and water it was soaked in. Add salt. Put the lid on the cooker. After the first big whistle, cook on low heat for 5-7 minutes. Take of the lid after the pressure is released on its own.
  7. Serve the rice with dahi, raita, papad, chutney on the side .
My Tip: You can add a dash of the traditional Maharashtrian Goda Masala while sauteeing the veggies and moth or in lieu of it, add just a quarter of a tsp of Garam Masala Powder.

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