Monday, 22 April 2013

Valachi Khichadi / Dalimbyacha Bhat / Birdyacha Bhat (Val Beans Pulao)

This is very popular in our "Kokan". It has a very unique taste. Try someday when you want something new in your pulao.


  • Good quality old rice - 2 cups (No need to use "basmati" rice, use "ambemohar" rice or "kolam" rice) 
  • Sprouted and peeled val (field) beans- 1 ½ to 2 cups 
  • Chopped onion- 2 cups 
  • Chopped tomatoes- 1 cup 
  • Crushed garlic - 1 tbsp (Plz do not use ginger for this rice) 
  • Mustard seeds - 1 tsp 
  • Cumin seeds- 1 tsp 
  • Asafetida (Hing) - ¼ tsp 
  • Turmeric powder – ½ tsp 
  • Homemade masala or Chili powder – 4 to 5 tsp 
  • Goda masala- 3 tsp 
  • Grated jaggery- ¼ tsp (optional) 
  • Salt- to taste 
  • Oil- 5 to 6 tbsp 
  • Hot water- 4 to 4 ¼ cups (or for more authentic taste, use 2 cups of coconut milk + 2 ¼ cup water) 
  • Scraped coconut- ¼ cup (If you are using coconut milk, then don't use this.) 
  • Finely chopped fresh coriander- ¼ cup 
  • Desi Ghee or Sajuk Tup (Clarified butter) - for serving only (optional) 

  • Wash rice and sprouted val beans properly and keep aside. 
  • Heat oil in a casserole. Add mustard seeds. When the splattering starts, add cumin seeds, garlic and onion. 
  • When onion become pink, add turmeric powder, hing, chili powder and sauté for a minute. 
  • Add tomato, val beans, ¼ of scraped coconut and goda masala. Sauté for 2 minutes. 
  • Add rice and salt. Add hot water. Cover and cook for 15 minutes on simmer. 
  • Add jaggary , stir lightly. Cover and cook for 5 minutes. You can also make this rice in pressure cooker. 
  • Drizzle a little ghee over the rice while serving. 
  • Garnish with scraped coconut and chopped coriander. 
  • Serve hot. Serve with tomato sar or kairi kadhi or sol kadhi.

1 comment:

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