Most of us look for easy one pot rice recipes for weekdays that can be made in a jiffy yet doesn’t compromise on health or taste. Presenting the Shenga Masale Bhat, a delicious Maharashtrian Drumstick Masala Rice Recipe that is perfect one pot meal lunch or dinner. Masale Bhat is vegetarian, gluten free and vegan. Easy to cook during busy weekdays and best part is it doesn’t need an elaborate side dish. Are you convinced now? Read further!
If you recall, in my earlier blog post, I had shared the recipe of how to make Goda Masala at home, the quintessential Maharashtrian Spice Mix. I had a reader requesting for few recipes with Goda Masala which made me blog about the Masale Bhat today.
Usually Masale Bhat is served in Maharashtrian Weddings with Amti (Dal) and Koshimbir (raita). It is popularly and commonly made using Vangi or Brinjal and/or Tondli / Ivy Gourd.
I, however, decided to include Shenga (Drumstick or Moringa) for turning the recipe super healthy. You can alternatively try this recipe using Mixed Vegetables too like peas, french beans, potato and carrots.
When we talk about Indian Super Foods, Moringa or Drumstick has gained a lot of popularity. Not only in India, consumption of this super food has doubled in other parts of the world in recent times.
As South Indians, we have been consuming Moringa since childhood. For Eg there is not a Sambar cooked at home without Moringa or Murungakkai and neither is my favourite Avial or Kerala Mixed Veg Curry. Both essentially require Moringa.
I have a recipe on my blog, Drumstick Poriyal which is low oil, gluten free, vegan and a great side for Khichdi or rotis too.
The Moringa plant has medicinal properties, is diabetic friendly as it regulates blood sugar levels. It is great for digestive health, high in calcium and Vitamins, helps in blood purification and is a immunity booster. Source
Ingredients to cook Shenga Masale Bhat
- Long Grained Basmati Rice
- Chopped Onions and Tomatoes plus Coriander leaves
- Basic Indian Spices and Goda Masala
- A pressure cooker for cooking the rice.
This recipe requires low prep work (soaking rice and peeling, chopping the drumsticks, onions and tomatoes etc takes about 20 minutes.
The recipe also doesn’t call for any fancy sides or accompaniments. We usually just enjoy it piping hot with some curd on the side or if I am particularly not feeling lazy, make a quick Raita. You can check out the recipes for Mixed Vegetable Raita or Potato Mint Raita that would be perfect with this rice dish.
Masale Bhat can be made with leftover rice too but I prefer making it with fresh rice and long grain Basmati Rice specially. The two most important thing in a Masale Bhat is Rice and Goda Masala, the key element that adds both spice and the flavour to the whole rice. Do not skip either. Another thing I love adding in Masale Bhat are peanuts. I love the taste it lends to the bhat or rice and I always feel, Maharashtrian cuisine is incomplete without peanuts. Well, that’s just me!
Taking this recipe to the #183FoodieMondayBlogHop where the theme chosen by me this week is Indian Superfoods.
Let us now look at the recipe, the step by step pictures of cooking Shenga Masale bhat at home and make some for the entire family the coming weekend.
Also, if you would like to explore Maharashtrian cuisine a bit more, do check out some easy recipes that can be cooked and served for busy weekdays and would be loved by the entire family.
- Khamang Kakdi
- Sukki Batatyachi Bhaji (Dry Potato Sabzi)
- Phodnichi Poli (Recipe with leftover rotis turned into breakfast the next day)
Recipe for Shenga Masale Bhat (Maharashtrian Drumstick Masala Rice)
Prep Time 20 mins
Cook time 20 to 30 mins
Serves 3 nos.
1 cup is 250 ml measurement
Ingredients for Shenga Masale Bhat
- 1.5 cups of Long Grain Basmati Rice
- 5 drumsticks peeled and chopped (as shown in pic)
- 1/4 cup groundnuts or peanuts (soaked)
- 5 small red onions finely chopped
- 2 large tomatoes finely chopped
- 1 tblsp finely grated ginger
- 3 green chillies finely chopped
- 5 tsps oil
- 1 tsp Jeera or cumin seeds
- 1 tblsp Goda Masala powder
- 1/2 tsp Haldi powder or Turmeric
- 1/2 tsp Red chilli powder (optional)
- Salt to taste
- Water as required to cook the rice
(1) Wash and soak the rice for 20 minutes.
(2) Heat a pan or kadhai, add oil and cumin seeds.
(3) Now add ginger and saute for a minute followed by finely chopped onions and green chillies.
(4) Saute the onion ginger mixture well until the onions have turned translucent. Now add the tomatoes and allow it to cook until the raw smell goes off.
(5) Now add red chilli powder, haldi powder and a sprinkle of salt.
(6) Cook over low heat (less oil used) and keep sauteeing in between so that the masala doesnt burn at the bottom.
(7) Add the Shenga or Drumsticks along with groundnuts and mix well
(8) Now add the soaked rice (drain the water used for soaking), goda masala, 1/2 cup of water and some more salt to taste.
(9) Mix everything well and let it cook for 5 minutes.
(10) Switch off the flame, empty the contents into a cooker vessel and add enough water only to soak the rice and masala (as shown in picture)
(11) Cover with a steel plate and cook in the pressure cooker for 5 whistles.
(12) Allow it to cool slightly and serve immediately with finely chopped coriander leaves for garnish.
- I have a 10 litre pressure cooker at home which allows me to cook 3-4 types of dishes together saving time and energy both. I place the pressure cooker vessel (as shown above) with food items that require cooking and cover with a tight lid and place 2 more set of vessels so I have a meal of dal rice and vegetable ready together. The cooking time varies according to pressure cooker. My case it took 5 whistles with less water and 2 more items that went inside the pressure cooker for cooking.
- In case you have a small pressure cooker (the one where sauteeing and cooking is done together), the cooking time would be less and you might have to add some more water too or it might burn at the bottom.
- It is not mandatory to add green chillies or the additional red chilli powder. The Masala is spicy enough but since I love spicy food, I go that extra mile.
- Since the Goda masala is homemade, adding a tblsp of it is quite enough. Store Bought ones would usually need a bit more. Taste and add accordingly.
- Just cover the rice with enough water to cook in the pressure cooker and don’t mix the rice with a spoon when it is very hot as it leads to mushy rice.
- Soak the groundnuts (I use them with skin) before adding to the rice mix. It turns buttery soft when cooked with the rice. You can skip it, if allergic etc.
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