Masala Bhaat (1 Tsp Oil)
by Tarla Dalal
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Added to 12 cookbooks
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Masala Bhaat is a sumptuous meal of brown rice, perked up with sautéed veggies and an appetizing dry masala made of simple spices, readily available in your kitchen. A traditional recipe, minimal ingredients, a simple procedure and just a teaspoon of oil is all it takes to create this homely and satiating dish. Garnish with fresh coriander, and serve it with a cup of raita or plain low-fat curds. Had for lunch, this one-dish meal can keep you going energetically till tea-time!
- Combine the cumin seeds, coriander seeds, cloves and peppercorns in a broad non-stick pan and sauté on a medium flame for 1 minute.
- Remove from the flame and grind to a smooth powder using a mortar pestle (khalbatta). Keep aside.
- Heat the oil in a pressure cooker and add the cumin seeds.
- When the seeds crackle, add the onions and asafoetida and sauté on a medium flame for 1 minute.
- Add the ginger, green chillies, rice, tendli, brinjal and green peas, mix well and sauté on a medium flame for 1 to 2 minutes
- Add 2 cups of hot water, salt, turmeric powder and dry spice powder, mix well and pressure cook for 5 whistles.
- Allow the steam to escape before opening the lid.
- Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
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