Matar Bhaat

A few days back i had posted the recipe of Tomato soup and had talked about the combination of the soup and Matar Bhaat that my hubby likes. Since it's winters and good quality fresh matar are in the market (and at affordable price too!!! Yes, i remember having bought matar few months back at almost 120 rs kg!!! ), I thought it's best to post this recipe now. I normally like to eat fresh vegetables than frozen, but at times, i do make this recipe with frozen peas too.

Matar bhaat is a typical dish from west India, mainly Gujarat and Maharashtra. There is a different variety of rice-dish too called Masale Bhaat. Masala bhaat is a little spicy variant and normally, brinjal is added along with vegetables of choice. Matar bhaat, as the name says, has only green peas and rice. Some do add potatoes or onions for change of taste, but the simplest, easiest and tastiest variety is to just add peas. The taste comes from the 'goda masala' that is added. I avoid adding any other masala to this, just so the flavour of goda masala comes out well. If you have time at hand, you can boil peas earlier and then add it to the semi cooked rice or you can mix everything together and cook. When mixing together, there is a chance of the rice becoming more like a khichdi (It tastes the same and doesn't affect the flavour, but you won't get a fluffy rice).

This tastes best along with soup (especially tomato soup) or you can serve it along with dahi (curd) or raita. It makes one wholesome meal.

Ingredients:

Rice - 1 cup

Matar - 1/2 cup

Oil or ghee - 2 tbsp

Sugar - 1/2 tsp

Bay leaf - 1

Ginger garlic paste - 1 tsp

Water - as needed

Mustard seeds - 1/2 tsp

Asafoetida (hing) - a pinch

Cumin seeds (jeera) - 1/2 tsp

Goda masala - 2 tsp (Add garam masala if you don't have goda masala)

Turmeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp (optional). You can even add 2 green chillies instead.

Corriander leaves - to garnish

Salt - to taste

Recipe:

Wash the rice well and soak in water for about 10 minutes. Now drain and keep it aside for about 20-25 minutes.

Heat ghee/oil in a big vessel/pressure cooker (Take a thick bottom vessel in which you can cook the rice).

Add bay leaf. 

Now add mustard seeds. Once they crackle, add hing and cumin seeds.

Add the ginger garlic paste and saute for about 30 seconds.

Next add the drained rice and saute till dry. Keep on stirring, so rice doesn't burn or stick to bottom.

Add the green peas and mix well. 

Mix in turmeric powder, red chilli powder, goda masala, salt, and sugar. Mix everything well.

Now add about 2 cups water,mix and close the lid and let it cook.

Do stir once in between, to check if rice is cooked. If not, add in more water. Cook till the water dries up. Also keep checking in between to see if rice has stuck to the bottom of the vessel.

Fluff the rice when done and garnish/mix in corriander leaves.

Matar bhaat is ready. 

Happy Cooking!!! :)