Kadvey Vaalachi Khichdi is a traditional Maharashtrian dish made using Kadvey vaal, rice and coconut milk. Khichdi is a dish made using a combination of daals (lentils) and rice, sometimes with a combination of vegetables too.
A variety of khichdi recipes can be found throughout India. Each region has its own speciality and methods. Bitter field beans are called as Kadvey vaal. Again we have another variety called as goadey vaal / daalimbi which in English are called sweet field beans. Vaal (field beans) are similar in size and are relatives of broad beans. These beans are highly nutritious.
In Maharashtrian cuisine, one can find a number of dishes made using vaal, especially gravies. One such delicious dish is Vaalachi Rassa Bhaaji. Birda is another common dish made using vaal, but the recipe differs from region to region. But overall, all these dishes are extremely flavourful and healthy. I personally am a great fan of vaal!
For some more delicious Khichdis, do take a look at the following recipes too….
Here’s the recipe for the delicious Kadvey Vaalachi Khichdi…..
Prep Time : 30 min
Cooking Time : 40 min
Serves : 4
- 1/4 cup Vaal
- 1 large Potato…. Cubed
- 3/4 cup Raw Rice Grains (Kolam)
- 1 cup Chopped Onions (2 small Onions)
- 1/4 cup Chopped Tomato (1/2 Tomato)
- 7 Garlic Cloves
- 1/2″ Ginger
- 1 Green Chilli
- 1/2 tsp Cumin Seeds
- 1/2 tsp Turmeric Powder
- 1 tsp Malvani Masala Powder
- 1/2 tsp Garam Masala Powder
- 1 cup Coconut milk (extract of 1/2 cup Fresh Grated Coconut)
- 1 cup Hot Water
- Salt to taste
- Chopped Corriander Leaves
- 1 tbs Homemade Ghee (Clarified Butter)
For The Tempering :
- 2 tbs Oil
- 1/2 tsp Mustard Seeds
- 1/4 Tsp Asafoetida
- To make Kadvey Vaalachi Khichdi, we first need to sprout and deskin the vaal.
- For this purpose, rinse and soak the vaal in sufficient water, two nights prior to preparing the khichdi.
- The next morning, drain away all the water and tie the vaal in a clean muslin cloth or a kitchen towel.
- By the same night you will observe that the vaal have sprouted. Transfer the vaal to a container and soak them once again, overnight in sufficient water.
- By the next morning the peels will have started loosening. Peel all the vaal and set aside.
- Grind the cumin seeds, ginger, garlic and the green chilli into a paste.
- Heat a pan and add oil to it. When it heats up, add the mustard seeds.
- As soon as they splutter, add the asafoetida and the ginger garlic green chilli paste.
- Saute for about half a minute and add the chopped onions. Saute till translucent.
- Add the turmeric powder and mix. Add the chopped tomatoes and cubed potatoes and saute. Cover and cook on medium heat for about 5 minutes.
- Next add the malvani masala powder and the vaal. Saute and once again cook covered for about 5 min.
- Add the raw rice grains and a tablespoon of ghee and mix well.
- Add the garam masala powder and coconut milk and stir.
- Add the hot water and salt to taste. Stir and bring the mixture to a boil.
- Reduce the flame to low and cover and cook till the vaal, potatoes and rice is well cooked.
- When done, switch off the flame and garnish with chopped coriander leaves.
- Serve this delicious Kadvey Vaalachi Khichdi with some cooling fresh curds and some salad by the side!
For this khichdi, Aambe Mohar or even Basmati rice can be used instead of Kolam.
If using aambe mohar rice, then the above mentioned quantity of liquid (water + coconut milk) is perfect. This is because Kolam and Aambe Mohar rice if old, soak up extra liquid.
If using Basmati rice, then the quantity of liquid should be double that of rice. No extra liquid should be added.
If Malvani Masala is unavailable in your area, then just using Garam Masala and some red chilli powder too will work well!
Instead of using coconut milk (though I highly recommend it), 1/2 cup fresh grated coconut can be added alongwith the vaal and the rice can be cooked with jjut hot water!