Ingredients
- This classic preparation of Masalé Bhaat or spiced rice is popular all over India and is prepared with leftover boiled rice. It's traditionally made with white rice but brown rice is a good option if you want more fiber in your meal. This version is made with pumpkin and dill.
- Ingredients for 4-5 as a main course
- 1 kg peeled and diced (1 inch pieces) red pumpkin or Lal Kadoo
- 4 cups plain, cooked, boiled, white or brown, medium long grain rice
- 2 tsp cayenne pepper powder or more
- 3 tablespoons ghee or vegetable oil
- 1 tsp cumin seeds
- 4 fenugreek seeds (optional)
- 1 cup finely sliced white onions
- 3 tablespoons finely chopped garlic
- 1 tablespoon fresh ginger paste
- 1 tsp turmeric powder or more
- Salt, lime juice and jaggery or sugar to taste
- Garnish
- 1/4 cup unsalted, toasted cashews (optional)
- 2 tbsp finely chopped fresh dill or sepu leaves (optional)
Instructions
- Put the ghee or oil in a pan on high heat.
- Add the cumin seeds and fenugreek seeds and cook 60 seconds until they sizzle and rise to the surface.
- When the spices sizzle, add the onions and saute 2 minutes until soft.
- Lower flame to medium.
- Add the garlic and ginger paste and saute 1 minute.
- Add pumpkin, turmeric powder and cayenne or red chilli powder.
- Sauté on medium heat 3-4 minutes tossing to prevent burning.
- Add 1 cup water and cook until pumpkin is tender but still holds it's shape.
- Add more water if required but mixture must be dry before you add the cooked rice.
- Add the rice and toss well on medium heat for about 3 minutes.
- Add salt, jaggery or sugar and lime juice to taste.
- Garnish with fresh dill and cashews.
- Serve warm with papads.
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