Gujarati Matar Bhaat and Kadhi stand out as a delectable combination that everyone needs to try. It is comfort in a bowl and these two mouth watering dishes take me back to when I was a childhood. They are traditional dishes you will find in many households. October and November has many auspicious days in the Indian calendar and many Hindus eat vegetarian dishes on these days. This dish is a perfect one.
Easy and cheap to make, I will guide you through the steps on how to make these dishes for 4-5 people.
Matar Bhaat is rice with peas however I add in carrots and cashews for that extra texture and flavour. Kadhi is a creamy soup made with yoghurt and gram flavour. Some add in corn on the cob or lady fingers to the Kadhi to make it more substantial. Thinking about it is making me hungry.
- 1 cup rice
- 2 tbsp ghee
- 1 heaped teaspoon cumin seeds
- 5 cloves
- 7 cardamom pods
- 1 cinnamon stick
- 115g frozen peas
- 50g carrots (finely chopped)
- 40g cashews
- Salt to taste
- 1 3/4 cups water
- Additional 1/2 cup water (if needed)
- Begin by washing the rice thoroughly and allowing it to soak for 30 minutes.
- Heat a pan and add ghee along with the aromatic dry spices – cumin seeds, cloves, cardamom pods, and cinnamon stick. Let these spices sizzle for about 30 seconds.
- Now, add in the frozen peas, finely chopped carrots, and cashews. Allow them to cook for approximately 5 minutes.
- Pour in the water and bring it to a boil.
- Drain the soaked rice and add it to the pan. Stir well to combine all the ingredients.
- Boil the rice on medium heat for about 10 minutes, or until the water content decreases noticeably.
- Once the water has reduced, cover the pan and let the rice simmer until it’s perfectly cooked. If needed, add more water during the cooking process to achieve the desired consistency.
- 370 grams natural yogurt
- 30 grams gram flour
- 2 cups water
- 1 tbsp ghee
- 1/2 tsp fenugreek seeds
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 1 cinnamon stick
- 1/2 tsp crushed green chilies
- 1 tsp ginger-garlic paste
- 2 stalks curry leaves (limri)
- A large pinch of asafoetida (hing)
- 2 tsp salt
- 1/2 tsp turmeric powder
- Freshly chopped coriander leaves
- In a bowl, mix the yogurt and gram flour together until there are no lumps. Then, add the water and mix thoroughly. Set this mixture aside.
- In a heated pan, add ghee and let it melt. Follow by adding the dry spices – fenugreek seeds, mustard seeds, cumin seeds, and the cinnamon stick. Allow them to sizzle for about 30 seconds.
- Add the crushed green chilies, ginger-garlic paste, curry leaves, and asafoetida to the pan. Stir well.
- Pour in the yogurt and gram flour mixture, and add salt and turmeric powder.
- Keep stirring continuously to prevent curdling until the mixture comes to a boil. You’ll notice that it thickens as it cooks.
- Once it reaches the desired consistency, remove it from heat.
- Garnish your Kadhi with freshly chopped coriander leaves.
Gujarati cuisine is a celebration of flavours and traditions, and the Matar Bhaat and Kadhi recipe embodies this beautifully. These two dishes come together to create a wholesome and satisfying meal. These recipe promises to delight your palate with the authentic taste. So, gather your ingredients, follow the steps, and embark on a culinary journey to Indian from the comfort of your own kitchen. Enjoy!
Looking for more Vegetarian Indian recipes? Check out my Edamame curry.