Matar Bhaath is my dad's favorite dish. It is a quicker version of the traditional Masale Bhaath. My kaku always used to make it the day before Ganesh Chaturthi when we all gathered and brought the Ganpati idol home. Here's how I make it:
1 cup basmati rice - washed & drained
1 cup frozen peas
For tempering - oil, mustard seeds, cumin seeds, asafotida, turmeric, few curry leaves
2 tsp goda masala
1 tsp cumin pwd
1 tsp coriander pwd
1/2 tsp red chilli pwd
Salt to taste
1 tsp jaggery
grated fresh coconut and chopped cilantro to garnish
Make the tempering by heating the oil, adding the mustard seeds, once they stop spluttering add the rest of the tempering ingredients. Then add the rice, saute 2 mins on medium heat. Add 2 1/2 cups water and bring to a quick boil. All salt, jaggery and the masala pwds. Mix well, reduce heat, cover and cook about 10 mins. Add the frozen peas, mix gently, cover and continue cooking till rice is cooked, about 5 more minutes.
Serve warm, garnished with grated fresh coconut and chopped cilantro and some papad on the side.
This is ideal comfort food.
This quick Matar Bhaath goes to the Flavors of Maharashtra event at Seduce Your tastebunds.
Updated 9/27/16 - Here's a recent photo of my ever favorite Matar Bhaath with an easy garnish idea. The tomato flower is from this YouTube video. The cucumber leaves ridges were made merely by running a fork down all sides of the cucumber, then thinly slicing it.