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A comforting and nutritious one-pot meal from Maharashtra, this khichdi features earthy field beans (val), rice, and the unique, aromatic Goda masala. It's a wholesome dish perfect for a satisfying lunch or dinner.
For 4 servings
Preparation: Soak the Rice and Beans
Temper the Spices (Tadka)
Sauté the Aromatics
A comforting and nutritious one-pot meal from Maharashtra, this khichdi features earthy field beans (val), rice, and the unique, aromatic Goda masala. It's a wholesome dish perfect for a satisfying lunch or dinner.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 434 calories per serving with 11.07g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Add Spice Powders, Rice, and Beans
Pressure Cook the Khichdi
Garnish and Serve
Incorporate 1 cup of chopped vegetables like potatoes, carrots, or green peas along with the onions for a more wholesome meal.
If val is unavailable, you can substitute it with sprouted moth beans (matki) or even pigeon peas (toor dal), though the taste will differ.
Use the 'Sauté' mode for steps 2-4. Then, add water and salt, cancel 'Sauté', and pressure cook on 'High' for 6 minutes. Allow a 10-minute natural pressure release before quick releasing the rest.
For a sattvic version, simply omit the onion and ginger-garlic paste. The dish will still be flavorful due to the Goda masala and other spices.
Field beans (val) are an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The combination of beans and rice provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The complex carbohydrates from rice and beans release energy slowly, keeping you full and energized for a longer period compared to simple carbs.
Spices like asafoetida (hing) and cumin seeds are traditionally known to improve digestion and reduce bloating, making this comforting dish easy on the stomach.
Goda Masala is a unique Maharashtrian spice blend with a slightly sweet and pungent aroma from ingredients like coconut, sesame seeds, and stone flower (dagad phul). While there's no perfect substitute, you can use a mix of garam masala with a pinch of cinnamon and ground coriander as a temporary replacement, though the authentic taste will be missing.
Yes, it is a very healthy and balanced meal. The field beans provide protein and fiber, rice offers carbohydrates for energy, and the spices have various health benefits. It's a complete one-pot meal.
One serving of Valachi Khichdi (approximately 1.5 cups or 325g) contains around 390-420 calories. This is an estimate and can vary based on the type of oil and specific ingredients used.
Yes, you can. Follow the same steps in a deep, heavy-bottomed pot. After adding water, bring it to a boil, then cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer for 20-25 minutes, or until the rice and beans are fully cooked and the water is absorbed.
While not traditional, you can use canned field beans to save time. If you do, rinse them well and add them in the last 5 minutes of cooking in an open pot, or add them after pressure cooking the rice with spices and less water.
Leftover Valachi Khichdi can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan or microwave, adding a splash of water to loosen it up before serving.
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