Masala Bhatt

Since we had some of the brown rice leftover from last night, I made masala bhatt for lunch today. This is definitely one of those filling and comforting meals for those days when you just feel like having something simple and quick.

1 cup leftover cooked rice (in this case, brown rice)
2 green chilies, chopped
1/2 onion, chopped
1/2 bell pepper, chopped
1/2 tomato, chopped
1 tsp ginger paste
1 tsp garlic paste
1/4 tsp turmeric powder
Pinch of asafoetida powder
Few cashewnuts
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 cup yogurt
Salt per taste

1. Heat oil in pan. Add the mustard seeds, then cumin seeds. Once they have popped fully, add the cashewnuts, green chilies, garlic-ginger paste onions, and asafoetida powder. Sautee onions until golden brown and soft.
2. Next add in the bell peppers, tomatoes and dry spices. Then add the yogurt and just a splash of water. Do not add too much or your bhatt will not taste good.
3. Finally, add in the cooked rice and mix together. Cook on low heat for a few minutes and close lid to allow the flavors to come together.
4. Garnish with chopped cilantro and serve hot with raita or plain yogurt.

You can add other veggies to this as well, like peas or even tindoora if you want to change things up! I have another version of this masala bhatt, also called pulao, which I will make soon I hope and post up.