Valachi Khichadi | Dalimbi Bhaat | Vaal Bhaat (वालाची खिचडी / डाळिंबी भात)

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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.

What is Valachi Khichadi?

Valachi khichadi also called dalimbi bhaat is a nutritious protein-rich rice preparation in which sprouted vaal (kadve vaal) / field beans are added to rice which is flavoured with spices & herbs.

Being an authentic Maharashtrian dish, the recipe is made using a special blend of Maharashtrian spice called goda masala which has a nice mild sweet & nutty taste. (Goda masala is easily available at any Indian grocery store, you can also substitute it with garam masala instead).

At home, we often make recipes using vaal (kadve vaal) like valache birde (dalimbi usal), valachi amti and this valachi khichadi.

This khichadi turns out delicious and makes a perfect one-pot meal.

As mentioned earlier, we normally make this during festivals and special occasions. But apart from that when we are left with some extra kavde vaal, making this nutritious khichadi is inevitable.

This khichadi can be packed in a lunch box along with some pickle or curds. It’s quite filling.

To make this khichdi, small-grain rice or basmati rice can be used. When we make masale bhat or tondli cha bhat (ivy gourd rice) we often use small-grain rice like ambe mohar or basmati tukda.

But for making this valachi khichdi I prefer using basmati rice instead. It’s a personal choice, so feel free to use any rice except the sticky one for making this khichadi.

You will find this recipe made in many Maharashtrian households with each of them having its own unique version.

This incredible flavourful hearty one-pot meal is super comforting and filling.

The recipe gets done in under 30 minutes (when you have sprouted vaal ready at hand) using just pantry staples.

This recipe is a no-fail tasty wholesome one-pot balanced dish that you’ll want to share with family and friends.

At home, we prepare this vaalachi khichdi in kadhai on stove. But this khichdi can also be made in pressure cooker or in an Instant pot.

lngredients

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.

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Step-by-Step Valachi Khichadi (Dalimbi Bhaat) Recipe

How to make valachi khichdi (Dalimbi Bhaat)

• 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.

• You can soak the rice in water for 30 minutes. But I haven’t, I washed and added the rice to the sprouts immediately.

• In a saucepan heat oil, add mustard seeds. When mustard seeds splutter add a bay leaf, cloves, cinnamon stick and black peppercorn. Saute for 30 seconds.

• 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 translucent.

• 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 2 cups of water, cover and simmer till vaal & rice are cooked perfectly.

• It takes about 20-30 mintues for the rice & sprouts to cook.

• Once 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.

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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