Ingredients
- 1 cup rice, soaked for half-hour
- 1 cup Vaal, soaked, sprouted and de-skinned
- 1 onion, chopped
- Mustard seeds
- Cumin seeds
- Hing
- ½ tsp Turmeric powder
- 2–3 tsp Chilli powder
- 1–2 tsp Shilpa’s Masala Mill Garam Masala
- ½ tsp Shilpa’s Masala Mill Special Goda Masala
- ½ tsp Kanda Lasun Masala
- 1 cup Coconut milk
- Jaggery to taste
- Salt to taste
- Vatan Masala (grind little coriander leaves, ginger, garlic, cumin, coriander, coconut and onion to coarse paste)
- Hot water
Note: You may substitute chilli powder + garam masala with Shilpa’s Masala Mill Everyday Masala.
Instructions
- Heat oil and add mustard seeds and onion.
- Add little water and cook onions for 2–3 mins.
- Add Vaal and a little turmeric and chilli powder.
- Add little Vatan Masala and fry for few mins.
- You don’t have to cook it as we will cook it with rice later.
- Switch off the flame and keep aside.
- Heat another pot with oil.
- Add jeera and hing.
- Add the remaining onion and cook it with little water.
- Add rice, salt, garam masala and remaining Vatan Masala.
- Add Goda Masala, Kanda Lasun Masala and jaggery and fry for few mins.
- Add the Vaal mix and fry for 2–3 mins.
- Add coconut milk and hot water.
- Bring to a boil and then cover and steam cook for 10–15 mins.
- That’s it, your delicious Vaalachi Khichadi is ready.
- Serve steaming hot with koshimbir, Kadhi, cucumber, pickle and papad.
SPICE LEVEL: 🌶🌶
