Masale Bhat
A fragrant one-pot rice dish from Maharashtra, cooked with ivy gourd and a special goda masala. This comforting and flavorful meal, often served at weddings and special occasions, is perfect for a hearty lunch or dinner.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Rice and Vegetables: Rinse the rice under running water until it runs clear. Soak in enough water for 20-30 minutes. While the rice is soaking, prepare all your vegetables as mentioned in the ingredients list.
- 2
Step 2
- a.Temper the Spices (Tadka): Heat oil in a 3-liter pressure cooker over medium heat. Add mustard seeds and cumin seeds. Once they begin to splutter (about 30 seconds), add asafoetida, curry leaves, and halved cashews. Sauté for another 30 seconds until the cashews turn light golden.
- 3
Sauté Aromatics and Vegetables: Add the sliced onions and slit green chilies
- a.Sauté for 5-6 minutes until the onions are soft and translucent. Add the ginger-garlic paste and cook for one minute until the raw aroma disappears. Now, add the sliced ivy gourd, cubed potatoes, and green peas. Sauté for 3-4 minutes.
- 4
Add Spices and Rice: Add turmeric powder, red chili powder, and the goda masala
- a.Stir well and cook for one minute until the spices are fragrant. Drain the soaked rice completely and add it to the cooker. Gently stir for a minute to coat the rice grains with the masala, being careful not to break them.
- 5
Step 5
- a.Pressure Cook the Masale Bhat: Pour in 3 cups of water, add salt and grated jaggery. Stir everything together gently. Secure the lid of the pressure cooker. Cook on medium heat for 2 whistles (about 10-12 minutes). Turn off the heat and allow the pressure to release naturally.
- 6
Garnish and Serve: Once the pressure has settled, open the lid
- a.Gently fluff the rice with a fork. Drizzle the ghee and lemon juice over the hot rice. Garnish with grated coconut and chopped coriander leaves. Let it rest for 5 minutes before serving hot with a side of cucumber raita or plain curd.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the rice is crucial for fluffy, non-sticky grains.
- 2Goda Masala is the soul of this dish; using it ensures an authentic Maharashtrian taste. Do not substitute with garam masala.
- 3Sautéing the rice in the masala for a minute before adding water enhances its flavor and texture.
- 4Natural pressure release is key for perfectly cooked rice. A quick release can result in undercooked or mushy rice.
- 5A small amount of jaggery balances the spicy and tangy notes, adding a subtle sweetness that is characteristic of this dish.
- 6For a richer flavor, you can use homemade ghee for tempering and finishing.
Adapt it for your goals.
Vegetable Additions
Incorporate other vegetables like small brinjals (eggplant), carrots, or cauliflower florets along with the ivy gourd and potatoes.
Protein BoostProtein Boost
Add 1/2 cup of boiled peanuts or cubed paneer along with the vegetables for a protein-rich version.
Grain SwapGrain Swap
For a healthier alternative, you can make this dish with brown rice or millets. Adjust the water quantity and cooking time accordingly (brown rice will require more water and longer cooking time).
Why this is on our healthy list.
Provides Sustained Energy
The combination of rice and vegetables offers a good source of complex carbohydrates, which provide a steady release of energy to keep you active throughout the day.
Rich in Dietary Fiber
Vegetables like ivy gourd, potatoes, and green peas are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a healthy weight.
Antioxidant-Rich Spices
The blend of spices, especially turmeric and the components of goda masala, are packed with antioxidants that help combat oxidative stress and reduce inflammation in the body.
Frequently asked questions
Goda Masala is a unique Maharashtrian spice blend with a slightly sweet and pungent aroma, containing ingredients like coconut, sesame seeds, and stone flower (dagad phool). For authentic Masale Bhat, it is highly recommended not to substitute it. However, in a pinch, you could use a mix of garam masala and a pinch of cinnamon and clove powder, but the flavor will be different.