मMasala AtlasBiryani
Mumbai

Val ni Khichdi

A Gujarati-Mumbai crossover rice dish made with field beans and mild spices.

Prep8 hrCook30 minTotal8 hr 30 minServes4DietVegLevelMediumSpice
Val ni Khichdi from Mumbai

About this dish

A comforting staple in Gujarati households across Mumbai, this khichdi uses 'Val' (dried field beans or hyacinth beans). It is distinct from the mushy Moong Dal khichdi; this version features distinct grains of rice and beans, often prepared during winter months. It represents the 'Kathiyawadi' influence on Mumbai's vegetarian culinary map.

Ingredients

The Grains

  • 1 cup Surti Kolam or Short-grain rice, soaked for 30 min
  • 1/2 cup Dried Val (Field beans), soaked for 8 hours and peeled
  • 2.5 cups Water

The Tempering

  • 2 tbsp Ghee
  • 1 tsp Cumin seeds
  • 1/4 tsp Asafoetida (Hing)
  • 1 stick Cinnamon
  • 3 Cloves
  • 1/2 tsp Turmeric powder
  • 1 tsp Red chili powder
  • 1/2 cup Grated fresh coconut
  • Salt to taste
  • 1 tbsp Jaggery (optional)

Method

  1. 1

    Prepare the Val

    Soak the dried Val beans overnight. The next morning, rub them between your fingers to remove the outer skin (peeling is essential for the authentic texture); rinse well and set aside.

  2. 2

    Whole Spice Tempering

    Heat ghee in a pressure cooker or heavy-bottomed pot over medium heat. Add cumin, cinnamon, and cloves; wait for the spices to swell and become aromatic.

  3. 3

    Aromatic Base

    Add the hing and the peeled Val beans. Sauté the beans in the ghee for 2-3 minutes until they are well coated and slightly toasted, which prevents them from disintegrating later.

  4. 4

    Add Rice and Spices

    Drain the soaked rice and add it to the pot. Stir in the turmeric, red chili powder, and salt. Sauté the rice for a minute until the edges look translucent.

  5. 5

    Liquid and Sweetener

    Pour in 2.5 cups of warm water. Add the jaggery if using; the sweetness balances the bitterness of the Val and the heat of the chili.

  6. 6

    Pressure Cook

    Close the lid and pressure cook for 2-3 whistles on medium heat. If using an open pot, cover tightly and simmer for 15-18 minutes until the water is absorbed.

  7. 7

    The Fluffing

    Allow the pressure to release naturally. Open the lid and use a fork to gently fluff the rice, taking care not to mash the delicate Val beans.

  8. 8

    Coconut Garnish

    Stir in half of the grated fresh coconut while the khichdi is still steaming hot, allowing the coconut fat to slightly melt into the grains.

  9. 9

    Resting Period

    Let the khichdi sit covered for 5 minutes before serving. This 'dum' period ensures the moisture distributes evenly for a soft yet grain-separated texture.

Notes & variations

  • Peeling the Val beans is tedious but necessary; unpeeled beans can be bitter and tough.
  • Surti Kolam rice provides the best aroma, but Basmati can be used as a substitute.
  • If using sprouted fresh Val, reduce the soaking time to zero and cooking time by one whistle.
  • Store leftovers in an airtight container; it reheats well with a splash of water and ghee.

Serve with

Serve with a bowl of Kadhi, papad, and a dollop of extra ghee.

Cook's note

Sautéing the rice in ghee before adding water prevents the khichdi from becoming a paste.

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