Valachi Khichdi

Instructions

1. 1

   Preparation: Soak the Rice and Beans

   • Ensure the dried field beans (val) have been soaked in ample water overnight (at least 8 hours). Drain them completely.
   • Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain well before use.
2. 2

   Temper the Spices (Tadka)

   • Heat oil in a 3-liter or larger pressure cooker over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds.
   • Add the cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until the cumin is fragrant and the curry leaves are crisp.
3. 3

   Sauté the Aromatics

   • Add the finely chopped onion and slit green chillies to the cooker. Sauté for 3-4 minutes until the onions turn soft and translucent.
   • Add the ginger-garlic paste and cook for 1 minute, stirring continuously, until the raw aroma disappears.
4. 4

   Add Spice Powders, Rice, and Beans

   • Lower the heat and add the turmeric powder, red chilli powder, and Goda masala. Stir for 30 seconds to prevent the spices from burning.
   • Immediately add the soaked and drained val and rice. Gently mix for 1 minute to coat them evenly with the masala.
5. 5

   Pressure Cook the Khichdi

   • Pour in 4 cups of water and add salt. Stir everything well.
   • Secure the lid of the pressure cooker. Cook on medium-high heat for 3 to 4 whistles.
   • Turn off the heat and allow the pressure to release naturally. This is crucial for perfectly cooked grains and can take 10-15 minutes.
6. 6

   Garnish and Serve

   • Once the pressure has fully released, open the cooker. Gently fluff the khichdi with a fork to separate the grains.
   • Garnish with freshly chopped coriander leaves and grated coconut.
   • Serve hot, drizzled with a spoonful of ghee. It pairs wonderfully with plain yogurt, papad, and pickle.