Valachi khichadi also known as dalimbi bhaat is a traditional Maharashtrian recipe made with sprouted vaal (dalimbi / field beans) also known as kadve vaal.
This is a protein-rich nutritious vegan rice dish. At home, we often make this valachi khichadi during festivals or special occasions.
Valachi khichadi (Dalimbi Bhaat) pairs best with solkadi (a tasty delicious beverage made out of kokam & coconut milk) or with phodnicha taak (tempered buttermilk). This khichadi can also be served with plain curds, pickles or raita.
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What is Valachi Khichadi?
Recipe Video
Ingredients
Vaal (Kadve Vaal) – Field Beans – We will need to use the sprouted & peeled vaal here. Many a time, sprouted & peeled vaal are available in local markets.
Rice – I always prefer using basmati rice for this khichdi, small grain rice also goes well. Choose as per your preference.
Spices & Herbs – We are going to add some whole spices such as a bay leaf, cinnamon stick, black peppercorn and cloves. Powdered spices include Maharashtrian goda masala along with coriander powder, red chilli powder & turmeric.
Also, we are going to add freshly crushed ginger-garlic paste & green chillies.
In case you do not get goda masala, you can add garam masala instead.
Seasoning – Salt is added as per taste.
Oil – I have used 2 tablespoons of sunflower oil here,
Water – We will need water to cook the rice.
Serving Suggestion
This valachi khichdi can be served with curds, pickles, raita, buttermilk and solkadi. The addition of popadums also pairs best.
Storage Suggestion
This valachi khichadi (dalimbi bhaat) stays good for about 3-4 days in the refrigerator. Keep it in an air-tight container and reheat it before serving.
Related Recipes
No Onion No Garlic (Satvik) Recipes
How to make valachi khichdi (Dalimbi Bhaat)
Note:
Use garam masala incase you do not have goda masala.
You may also make this without onion & garlic and it still tastes amazing.
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Recipe Card
Valachi Khichadi | Dalimbi Bhaat Recipe
Ingredients
- 1 cup Vaal / Dalimbi (sprouted & peeled)
- 1 cup Rice
- 1 tsp Mustard Seeds
- 3-4 Cloves
- 3-4 Black Pepper Corns
- 1 inch Cinnamon Stick
- 1 Bay Leaf
- 1 tsp Cumin Seeds (Jeera)
- 1/4 tsp Hing (asafoetida)
- 1/2 tsp Turmeric Powder
- 1 tbsp Ginger-Garlic Paste
- 2 Green Chillies, roughly chopped
- 1 large Onion, finely chopped
- 1 tsp Red Chilli Powder
- 1 tbsp Goda Masala (OR Garam Masala)
- 1 tbsp Coriander Powder
- Salt to taste
- 2 tbsp Oil
- 2 tbsp Coriander Leaves, finely chopped
- 2 tbsp Fresh Coconut, for garnish
- 2 cups Water to cook the rice
Instructions
- Soak kadve vaal in water overnight or for about 9-12 hours. Once soaked, drain the water and wrap the vaal in cloth to sprout for about 24 – 48 hours. Sprouted vaal is ready.
- Once sprouted, deskin them using warm water.
- Wash rice 2-3 times with water until the water runs relatively clear.
- In a saucepan heat oil, add bay leaf, cloves, cinnamon stick and black peppercorn.
- Once the whole spices start to release the aroma, add jeera (cumin seeds), hing (asafoetida) and turmeric powder. Keep the flame on low to avoid burning the spices.
- Add a tablespoon of crushed ginger-garlic paste and saute till the raw smell of ginger-garlic fades away.
- Add slit green chillies.
- Add finely chopped onion and saute it till it becomes tender.
- Add the sprouted kadve vaal.
- Add spices, red chilli powder, coriander powder, salt and goda masala powder (if you do not have goda masala, add garam masala powder instead).
- Mix all the spices well with the sprouts.
- Add the washed rice. Mix everything well.
- Add water, cover and simmer till vaal & rice are cooked perfectly.
- Add fresh coriander leaves.
- Delicious, nutritious valachi khichadi – dalimbi bhaat is ready. Garnish with fresh coriander leaves & freshly scrapped coconut. Serve hot with popadums & pickles.
