Masale Bhat
A few years ago, I had masaale bhaat for the last time in waadi (a pilgrim place in Maharashtra). We were there for my cousin’s threading ceremony, and they make it at the temple kitchen! And it was soooooo good!!! I was told that all of the cooking was done/ supervised by the main priest’s wife – Rukke kaku. The weet lady that she was, she offered to let me watch them make it the next day at 6:00 am! I couldn’t sleep peacefully that night, woke up at 5:00 am to watch them make it from scratch for someone else’s wedding!
Of course I had to hear a bit from my mom for disappearing like that! But she melted when I made it for her after we got back to Pune using a packet of masala that Rukke kaku gave me 🙂
Now that masala of course didn’t last forever, so I now I make this using regular maharashtrian goda (or kala) masala.. And it tastes good enough.. Not as good as the one from Rukke kaku, quite good nonetheless!
This recipe serves 6 ppl. U can make half too. In the pictures I have made double of the following recipe.
You will need:
2 cups rice-washed, soaked for a bit and drained
Medium size chopped/cubed vegetables:
Cauliflower, potatoes, peas, tondli (tinda), are typical to masaale bhaat. (a total of 1.5- 2 cups of vegetables)
1/2 capsicum cut in squares
Oil
6-8 Curry leaves
Turmeric
extra Asafetida
2-3 dried red chillies
1-2 green chillies- slit
1 heaped tablespoon+ Goda masala
1 tbsp Coriander powder
1tsp Cumin powder
Whole spices: cumin seeds (1 tsp), bay leaf (2), black pepper (6-8)
sea salt or normal salt
1/4 cup minced Jaggery
Chopped cilantro
For garnish:
Fresh grated coconut
Chopped cilantro
Ghee 🙂
Wash and soak rice for at least 30 min. Then strain dry.
boil 3 cups water in a pan.
in another pan Heat oil (in a heavy bottom metal pan (if you have brass, perfect))
Add cumin and other whole spices
Add a little extra turmeric and asafetida (very important for the typical flavor profile)
Add curry leaves, chillies, chopped cilantro and capsicum
Add the other vegetables and fry or a bit
Add the masala and the powdered spices, followed by sea salt.
Stir in the strained rice.
After a couple of minutes add the boiling water (with jaggery and salt mixed in for uniform mixing) to the rice and veggies.
Once it starts boiling, add minced jaggery stir and cover with a lid.
Cook on low flame for about half an hour.
Serve hot topped with cilantro, ghee and grated coconut if you like 🙂
