Vegetable Bhath

This South Indian style Mixed Vegetable Bath is packed with veggies and flavor. Freshly ground spice powder makes it absolutely delicious.

Author: Pavani

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Prep Time: 20

Cook Time: 45

Total Time: 1 5

Course: Main Course

Cuisine: karnataka

Servings: servings

Ingredients

To make Vegetable Bath:

1½ cups Raw Rice, soaked for 15~20 minutes
2 tablespoons Oil, divided
½ teaspoon Turmeric
2 teaspoons Salt
2 tablespoons Ghee, divided
1 teaspoon Mustard Seeds
2-3 Green chilies, slit
8-10 Curry leaves
4-5 cups Mixed Vegetables* (potato, carrot, green beans, green peas, bell pepper etc.)
2-3 tablespoons Ground Masala powder*
3 tablespoons Peanuts
2 tablespoons Cashews
2 tablespoons Lemon or Lime juice
¼ cup Fresh Cilantro, chopped

To make Spice Powder:

½ teaspoon Ghee
¼ cup Chana dal (Yellow split peas)
¼ cup Urad dal (Black lentils)
¼ cup Coriander seeds
1 tablespoon Cumin seeds
4-6 Dry red chilies
1" Cinnamon stick
4 Cardamom pods
6 Cloves
¼ cup Dry grated coconut (unsweetened shredded coconut)

Instructions

Make Masala/ Spice powder:

In a small skillet, heat ghee on medium-low flame. Once the ghee melts, add the lentils, coriander seeds, cumin seeds, dry red chilies, cinnamon, cardamom and cloves. Cook till the lentils are lightly golden and the spices are fragrant, about 4-5 minutes.
½ teaspoon Ghee, ¼ cup Chana dal (Yellow split peas), ¼ cup Urad dal (Black lentils), ¼ cup Coriander seeds, 1 tablespoon Cumin seeds, 4-6 Dry red chilies, 1" Cinnamon stick, 4 Cardamom pods, 6 Cloves
Add the dry grated coconut and cook for 1-2 minutes or until golden. Remove the pan from the heat and let cool completely.
¼ cup Dry grated coconut (unsweetened shredded coconut)
Blend into a smooth powder. Store in an airtight container for up to 2 months.

Make Vegetable Bath:

Cook rice in a pressure cooker or instant pot* along with 1½ teaspoons oil, ⅛ teaspoon turmeric and 1 teaspoon salt until done. Make sure that the grains are separate and not mushy. Once the rice is done. Transfer into a large bowl and set aside to cool.
1½ cups Raw Rice, soaked for 15~20 minutes
In a large sauté pan on medium heat, heat 1 tablespoon ghee and 1 tablespoon of oil. Once hot, add mustard seeds and cook for 1 minute or until they start to splutter. Add green chilies, curry leaves and cook for 30 seconds.
2 tablespoons Oil, divided, 2 tablespoons Ghee, divided, 1 teaspoon Mustard Seeds, 2-3 Green chilies, slit, 8-10 Curry leaves
Add the vegetables, turmeric and cook covered until they are soft and tender, about 10-12 minutes. At this point, you can cook a little longer to crisp up the veggies a little bit.
4-5 cups Mixed Vegetables* (potato, carrot, green beans, green peas, bell pepper etc.), ½ teaspoon Turmeric
Add the ground masala powder, remaining 1 teaspoon of salt. Mix well and cook for another 1-2 minutes.
2-3 tablespoons Ground Masala powder*, 2 teaspoons Salt
Add the cooked vegetable mixture to the rice. Gently mix to evenly distribute the vegetables with rice. Use a light hand to make sure that the rice does not get mushy.
Heat the remaining oil and 1 tablespoon ghee in a small pan. Once hot, add peanuts and cashews and cook till they are golden, about 2-3 minutes.
Add the fried peanuts and cashews along with chopped cilantro. Drizzle in the lemon or lime juice and mix again. Serve hot, warm or at room temperature with onion raita.
3 tablespoons Peanuts, 2 tablespoons Cashews, 2 tablespoons Lemon or Lime juice, ¼ cup Fresh Cilantro, chopped

Video

Notes

I use sona masoori rice to make this Vegetable bhath. Any rice that holds its shape and doesn't get too soft will work for this recipe.
I cook the rice in the instant pot with 1:2 (rice:water ratio) for 8 minutes.
Leftover rice will be great to use in this recipe.
Feel free to use your favorite combination of vegetables - total veggies should be about 4-5 cups. I make sure to add potato, carrot and green peas. For the rest I use whatever fresh or frozen I have on hand.
Few veggie ideas - cauliflower, broccoli, any colored bell peppers, corn kernels, sugar snap peas, snow peas, sweet potato etc. Any veggie that holds its shape without getting mushy will work in the recipe.
You can steam or microwave the vegetables to expedite the cooking process.
This vegetable rice is perfect to make for lunch box.
Store leftover rice bath in an airtight container in the refrigerator for up to 2 days.

Nutrition

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