Vaalachi Khichdi
a flavourful khichdi from the Maharashtrian cuisine made with lima beans/field beans/vaal and rice.
Servings 1
Ingredients
- ½ cup long grained rice (chawal)
- ½ cup sprouted lima beans/field beans (vaal)
- 2 tsp oil (tel)
- 1 tsp cumin seeds (jeera)
- a pinch of asafoetida (hing)
- 4 cloves of garlic (lehsun)
- 2 green chillies (hari mirch)
- ¼ cup fresh coriander leaves (hara dhaniya)
- 1 inch piece of ginger (adrak)
- 1 large onion, finely chopped (pyaaz)
- ½ cup coconut milk (nariyal ka doodh)
- 1 tsp turmeric powder (haldi)
- 2 tsp red chilli powder (laal mirch)
- 1 ½ tsp garam masala
- a small piece of jaggery (gud)
- salt as per taste (namak)
For garnishing
- 1 tbsp chopped coriander leaves (hara dhaniya)
- 1 tbsp fresh grated coconut (nariyal)
Instructions
- Wash rice and soak for 30 minutes.
- Drain the water and keep aside.
- Blend garlic, ginger, green chillies and coriander leaves to a fine paste. Keep this aside.
- Heat oil in a pan.
- Add cumin seeds.
- When the seeds start spluttering, add asafoetida. Saute for few seconds.
- Add chopped onions.
- Saute for few minutes till the onion slightly changes its colour.
- Now, add the masala paste. Saute for few seconds.
- Add sprouted lima beans (vaal) and saute for few seconds.
- Next, add turmeric powder, red chilly powder, garam masala. Mix well.
- Now, add the soaked rice and give a quick mix.
- Add jaggery, coconut milk, salt and mix everything.
- Now, add 1 ¾ cup of hot water.
- After giving a quick mix, cover the pan and allow the rice to cook for 15 to 20 minutes on a low flame, stirring once after 5 to 8 minutes.
- Garnish with chopped coriander leaves and grated fresh coconut.
- Serve Vaalachi khichdi with raita and pickle.