AI-generated image
Vaal khichdi
Sprouted field bean and rice khichdi
Sprouted field bean and rice khichdi with potatoes and whole spices
A Gujarati khichdi made with sprouted vaal (field beans), skinned and cooked with rice, potatoes and onions in a generous tempering of whole spices and asafoetida, seasoned with Surti garam masala. It's hearty and full of flavour. Garnish with coconut and coriander and serve hot with yogurt.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 1 ½ lb dried vaal (field beans), sprouted3½ cups dry; see the bean sprouts recipe
- 8 oz rice1½ cups, soaked 1 hour
- 2 medium potatoesdiced
- 3 medium onionssliced
- 1 tbsp garlic paste
- 1 tbsp green chilli paste
- 2 tsp ginger paste
- ¾ tsp ground turmeric
- ½ tsp Surti garam masala
- 3 ½ tsp salt
- 3 ¼ cups water3 cups
For the tempering
- 10 tbsp oil
- 5 cloves
- 1 tsp cumin seeds
- 1 pinch asafoetida
To garnish
- 3 tbsp finely grated coconut and chopped coriander (optional)
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Peel off the black skin from the sprouted 1 ½ lb dried vaal (field beans), sprouted.
Step 2: Heat 10 tbsp oil in a pressure cooker and add 4 cinnamon sticks, 5 cloves, 1 tsp cumin seeds, 6 black peppercorns and 1 pinch asafoetida.
Step 3: Add 3 medium onions and the vaal and cook until the vaal is tender.
15 minStep 4: Mix in 2 medium potatoes and 3 ½ tsp salt and cook until half done.
8 minStep 5: Add the drained 8 oz rice, 1 tbsp garlic paste, 1 tbsp green chilli paste, 2 tsp ginger paste, ¾ tsp ground turmeric and ½ tsp Surti garam masala. Add 3 ¼ cups water and mix well.
Step 6: Cover with the lid, putting a small steel bowl over the vent in place of the whistle, and let the khichdi cook on a low heat until all the water is absorbed.
25 minStep 7: Garnish with 3 tbsp finely grated coconut and chopped coriander and serve hot with yogurt.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 22 g
- Carbs
- 70 g
- Fat
- 18 g
- Fibre
- 14 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vaal khichdi take?
- About 80 minutes in total: 30 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of rice?
- Any long-grain rice, same amount.
- What can I use instead of medium potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
