Maharashtrian Masale Bhaat With Protein Packed Twist Recipe

About this recipe

Maharashtrian Masale Bhaat is a beloved traditional rice dish bursting with earthy flavors and vibrant spices. This recipe takes it up a notch by incorporating protein-rich yellow moong dal alongside the fragrant rice, making it an excellent choice for a wholesome vegetarian lunch. The addition of fresh turmeric, cumin seeds, and Suhana Dal Makhani Spice Mix creates a symphony of flavors, while mixed vegetables add a refreshing texture and essential vitamins. Preparing this dish is easy and quick, with only 35 minutes needed from start to finish. Perfect for busy professionals looking for a nutritious and satisfying meal, this Masale Bhaat pairs wonderfully with a side of fresh coriander garnish. Packed with 720 calories and 29g of protein, it’s a nutrient-dense option that balances energy and taste. Whether you're enjoying it at home or packing it for work, this dish delivers comfort and nourishment in every bite.

Ingredients

• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 1 kg Yellow Moong Dal
• - Frozen Mixed Vegetables
• 20 g Turmeric Powder
• - MF GARLIC CLOVES 100GM
• - Onion-250 Gms
• 50G Suhana Meatmutton
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 500 ml Oil (For Frying)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the rice and yellow moong dal thoroughly under running water and set aside to drain.
2. 2. Peel and finely chop the onion and garlic cloves, and grate the fresh turmeric.
3. 3. Heat vegetable oil in a large pot, then add cumin seeds and sauté until aromatic.
4. 4. Add the chopped onion and garlic to the pot, cooking until golden brown and soft.
5. 5. Stir in the grated turmeric and Suhana Dal Makhani Spice Mix, allowing the spices to bloom for 1 minute.
6. 6. Add the rinsed rice and moong dal to the pot, stirring to coat them with the spice mixture.
7. 7. Pour in the water and add the salt, bringing the mixture to a boil over medium heat.
8. 8. Reduce the heat to low, cover the pot, and simmer for 15 minutes until the rice and dal are tender.
9. 9. While the rice cooks, thaw the frozen mixed vegetables and chop fresh coriander leaves.
10. 10. Stir the mixed vegetables into the pot, cooking for 5 more minutes until heated through.
11. 11. Check the seasoning and adjust salt if needed, then garnish with fresh coriander leaves.
12. 12. Serve hot, enjoying the harmonious blend of spices and textures in every bite.