Saturday, May 1, 2010

Methi (& Matki) Bhaat

Methi bhaat is a Maharashtrian rice dish made from methi seeds sprouts. This is especially beneficial for new moms. Addition of matki sprouts is optional.

Methi (& Matki) Bhaat
Fenugreek seeds-moth sprouts rice
1/4 cup methi sprouts
1/4 cup matki sprouts
1/2 cup rice, rinsed and drained
1 tbsp goda masala
1/2 tsp chili powder
salt to taste
1 tsp grated jaggery or brown sugar

1 tbsp oil or ghee/toop
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
1 or 2 star anise
1/4 cup chopped onion
1/2 tbsp minced garlic

2 tbsp fresh coconut, scraped
1 tbsp cilantro/coriander leaves, chopped

Suggested accompaniment
lemon wedges
ghee/toop/clarified butter
plain yogurt

0. Sprout methi seeds and matki per instructions here.

1. Heat oil in a heavy bottomed saucepan. Add the ingredients for tempering. Saute till onion is soft.
2. Add goda masala. Fry for 1 minute. Add methi and matki sprouts.Fry for 3 - 4 minutes.
3. Add drained rice. Fry for 1 minute.
4. Add 2 cups warm water, chili powder, salt and jaggery or brown sugar. Stir.
5. Bring to boil. Lower the gas. Cover and let it cook for about 20 minutes or so till rice is tender & cooked.
6. Add spoonful of ghee at this point. Switch off the gas. Keep covered for at least 5 minutes.
7. Garnish with fresh coconut and chopped cilantro.
8. Squeeze lemon juice while eating.

Note -
1. This bhaat is meant to be made with just methi sprouts and rice. If the taste is too bitter, add some matki sprouts.
2. I generally use rice:sprouts ratio 1:1. You can reduce the amount of sprouts if you wish.


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