Are you searching for a delicious and nutritious meal that takes just 10 to 15 minutes to prepare? This Quick Matki Bhaat Recipe is the perfect solution. Known locally as sprouted moth bean rice, this authentic Maharashtrian dish is packed with protein and comforting flavours. Whether you need a fast breakfast, a healthy lunchbox option for kids, or a light dinner, making this Matki Cha Bhaat will save you time in the kitchen.
By using pre-cooked rice and lightly boiled sprouts, you can mix everything together in just 1 pan. The combination of simple household spices, fresh tomatoes, and sprouted matki creates an amazing taste that everyone in the family will love. In this beginner-friendly guide, I will show you exactly how to make this popular Quick Matki Bhaat Recipe step-by-step so you can enjoy a perfect, healthy homemade meal today!
Also Read: Quick Spring Onion Fried Rice Recipe in 10 Minutes
Ingredients List
- 1 bowl cooked rice (Kolam or any preferred everyday rice)
- 1 cup sprouted moth beans (matki), lightly boiled
- 1 medium onion, roughly chopped
- 1 medium tomato, chopped
- 1 spoon crushed ginger, garlic, and green chilli paste (1/2 inch ginger, 6 garlic cloves, green chilis to taste)
- 4 to 5 black peppercorns, roughly crushed
- 1/2 spoon chaat masala
- 1/2 spoon cumin-coriander powder
- 1/2 spoon garam masala
- 1/4 spoon turmeric powder
- 1 pinch asafoetida (hing)
- 1 spoon cumin seeds (jeera)
- 8 to 10 curry leaves
- 2 spoons of oil
- 1 spoon butter (optional for extra flavour)
- Salt to taste
- Fresh coriander leaves for garnish
Step-by-Step Instructions
- Boil the sprouts: Add the sprouted matki to a small pot with a little water and a pinch of salt. Boil lightly so it remains slightly firm. Keep the boiling water for later use.
- Heat the pan: Place a heavy-bottomed pan on medium heat and add 2 spoons of oil.
- Temper the spices: Once the oil is hot, add 1 spoon of cumin seeds, 1 pinch of hing, and 8 to 10 curry leaves.
- Fry the onion: Add 1 chopped onion. Sauté it lightly for 1 to 2 minutes; do not brown it completely.
- Add ginger-garlic paste: Stir in 1 spoon of the crushed ginger, garlic, and green chilli paste. Sauté well until the raw smell disappears.
- Cook the tomato: Add 1/4 spoon of turmeric powder and 1 chopped tomato. Sauté for 1 minute until it softens slightly.
- Mix the dry spices: Add salt to taste, 1/2 spoon chaat masala, 1/2 spoon cumin-coriander powder, 1/2 spoon garam masala, and 4 to 5 crushed black peppercorns. Mix everything thoroughly.
- Combine the matki: Pour the boiled sprouts along with their retained cooking water into the pan. Stir well.
- Steam the mixture: Cover the pan with a lid for 1 minute so the spices infuse deeply into the sprouts.
- Add the rice: Remove the lid and add 1 bowl of cooked rice. Gently mix the Quick Matki Bhaat Recipe until all the rice grains are beautifully coated with the masala.
- Garnish and serve: Add fresh coriander leaves on top and cook for 1 more minute. Serve hot!
Also Read: Easy Maharashtrian Thecha Rice Recipe for Beginners
Cooking Tips
- Do not overcook the matki while boiling; it should retain a slight crunch for the absolute best texture.
- Use leftover rice from the previous day for perfect results, as the grains remain separate and will not turn mushy.
- Do not throw away the water used to boil the sprouts! It is full of nutrients and adds an earthy flavour to the rice.
- Add 1 spoon of butter or ghee right at the end to give the dish a rich, glossy finish.
Variations
- Vegan Version: Simply use normal cooking oil instead of butter or ghee.
- Spicy Version: Add 1/2 spoon of red chilli powder or extra chopped green chilis to instantly increase the heat levels.
- Kids-Friendly Version: Skip the crushed black peppercorns and reduce the green chilis. Top the hot rice with 1 spoon of butter or grated cheese!
- Vegetable Version: Add 1/2 cup of mixed vegetables like green peas, chopped carrots, or bell peppers while sautéing the onions for extra vitamins.
Serving Suggestions
- Serve this hot Quick Matki Bhaat Recipe with a side of cold cucumber raita or thick plain yogurt.
- Pair it with a crunchy roasted papad and a fresh slice of lemon.
- Enjoy it alongside traditional Maharashtrian green chilli thecha or your favourite mango pickle for a complete local experience.
Also Read: Authentic Maharashtrian Masale Bhat Recipe in Pressure Cooker
FAQs
Q1: Can I make this Quick Matki Bhaat Recipe with leftover rice?
Ans: Yes! Leftover rice is actually perfect for this recipe because the older grains are firmer and mix well with the masala without breaking apart.
Q2: Is matki healthy for daily meals?
Ans: Absolutely. Sprouted moth beans are highly nutritious, packed with natural protein, and fantastic for healthy digestion.
Q3: How long does it take to boil the sprouted matki?
Ans: It only takes about 4 to 5 minutes on medium heat. Ensure you check them frequently so they do not turn completely soft or mushy.
Q4: Can I use basmati rice for this recipe?
Ans: Yes, you can use basmati rice, but traditional Maharashtrian household recipes most often use everyday short-grain rice like Kolam, Sona Masuri, or Indrayani.
Q5: How do I store leftover Matki Cha Bhaat?
Ans: Store it in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan with 1 or 2 spoons of water to keep the rice moist and fluffy.
Healthy Quick Matki Bhaat Recipe: The Perfect Tiffin Box Lunch
Ingredients
- 1 bowl cooked rice Kolam or any preferred everyday rice
- 1 cup sprouted moth beans matki, lightly boiled
- 1 medium onion roughly chopped
- 1 medium tomato chopped
- 1 spoon crushed ginger garlic, and green chilli paste (1/2 inch ginger, 6 garlic cloves, green chilis to taste)
- 4 to 5 black peppercorns roughly crushed
- 1/2 spoon chaat masala
- 1/2 spoon cumin-coriander powder
- 1/2 spoon garam masala
- 1/4 spoon turmeric powder
- 1 pinch asafoetida hing
- 1 spoon cumin seeds jeera
- 8 to 10 curry leaves
- 2 spoons of oil
- 1 spoon butter optional for extra flavour
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Boil the sprouts: Add the sprouted matki to a small pot with a little water and a pinch of salt. Boil lightly so it remains slightly firm. Keep the boiling water for later use.
- Heat the pan: Place a heavy-bottomed pan on medium heat and add 2 spoons of oil.
- Temper the spices: Once the oil is hot, add 1 spoon of cumin seeds, 1 pinch of hing, and 8 to 10 curry leaves.
- Fry the onion: Add 1 chopped onion. Sauté it lightly for 1 to 2 minutes; do not brown it completely.
- Add ginger-garlic paste: Stir in 1 spoon of the crushed ginger, garlic, and green chilli paste. Sauté well until the raw smell disappears.
- Cook the tomato: Add 1/4 spoon of turmeric powder and 1 chopped tomato. Sauté for 1 minute until it softens slightly.
- Mix the dry spices: Add salt to taste, 1/2 spoon chaat masala, 1/2 spoon cumin-coriander powder, 1/2 spoon garam masala, and 4 to 5 crushed black peppercorns. Mix everything thoroughly.
- Combine the matki: Pour the boiled sprouts along with their retained cooking water into the pan. Stir well.
- Steam the mixture: Cover the pan with a lid for 1 minute so the spices infuse deeply into the sprouts.
- Add the rice: Remove the lid and add 1 bowl of cooked rice. Gently mix the Quick Matki Bhaat Recipe until all the rice grains are beautifully coated with the masala.
- Garnish and serve: Add fresh coriander leaves on top and cook for 1 more minute. Serve hot!
