Masala Bhaat (1 Tsp Oil)

by Tarla Dalal

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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!

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Masala Bhaat (1 Tsp Oil) recipe - How to make Masala Bhaat (1 Tsp Oil)

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Soaking time: 30 minutes Preparation Time: 20 mins Cooking Time: 25 mins Total Time: 751 hours 15 minutes 4Makes 4 servings
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Ingredients

1/2 cup uncooked brown rice (chawal) , soaked for 30 minutes and drained
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
a pinch of asafoetida (hing)
1/2 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
1/2 cup sliced tendli
1/2 cup brinjal (baingan / eggplant) cubes
1/2 cup green peas
salt to taste
1/4 tsp turmeric powder (haldi)

For The Dry Spice Powder
1/2 tsp cumin seeds (jeera)
1/2 tsp coriander (dhania) seeds
3 cloves (laung / lavang)
6 black peppercorns (kalimirch)

For The Garnish
1 tbsp finely chopped coriander (dhania)

Method

For the dry spice powder

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.

How to proceed

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.