Valachi Khichadi is yet another CKP speciality made with kadave val( bitter field beans) It forms a part of traditional vegetarian preparation. It is good source of protein and dietary fibre. During the month of Shravan when vegetarian meals are consumed valachi Khichadi is an interesting choice.
1 cup sprouted val
1 cup rice
1 chopped onion
1 tsp ginger garlic paste
1 tsp coriander cumin powder
1/4 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 tbsp oil
Salt to taste
Fresh grated coconut to garnish
Coriander leaves to garnish
In a vessel of boiling water, cook the sprouted val till they are 50% done. Alternatively they can be pressure cooked. But take care not to overcook.
Wash and soak rice in water for 1/2 an hour.
In a pan heat oil. When the oil is hot add mustard & cumin seeds.
Now add chopped onions and saute well. To this add pinch of hing. Add ginger garlic paste and saute till it turns aromatic
Now mix the partially cooked val and saute well. Then add all the dry spices turmeric, red chilli powder, coriander cumin powder and mix well.
Boil 2 cups of water separately. To the val mixture add the soaked rice after draining the water. Saute it well. Now add the boiled water. Adjust salt.
Let it cook till the water is almost drained. Lower the flame and cover and cook for about 10 minutes. Check after 10 minutes if the rice and val are cooked. Else continue cooking for couple of minutes more
Valachi Khichadi is ready. Garnish with coconut and coriander. Serve papad, pickles, salad along with the khichadi