Ingredients

• 1 cup - rice
• 1 - onion, chopped
• 1/2 cup - peas, boiled
• 1 - carrot, thinly chopped
• 1 tbsp - cabbage, chopped
• 1 stalk - curry leaves
• 1/2 tsp - ginger, grated
• 1/2 tsp - garlic, grated
• 2 - green chillies, halved
• 1 tbsp - broken cashews
• 1 tbsp - small raisins
• 1 tbsp - peanuts
• 1 tsp - cumin seeds
• 2 tsp - black Maharashtrian masala
• 1/4 tsp - turmeric powder
• Salt to taste
• 1 tsp - lemon juice
• 3 tbsp - oil

How to Make Masala Bhath

• Wash and soak rice for 15-20 minutes.
• Heat oil in a large, heavy skillet. Add cashews, peanuts, and fry till light brown.
• Add green chilli, curry leaves, cumin seeds, and allow to splutter.
• Add ginger, garlic, and stir. Add onion, and saute well.
• Add all the other vegetables, the masalas, raisins, cashews, peanuts and rice, and stir for 2 minutes.
• Add 4 cups of water, lemon juice, salt.
• Bring to a boil, cover, and simmer till done.
• Serve hot with kadhi or curd raitha.