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Blogging Marathon# 29: Week 3/ Day 2

Theme: Course Wise Meal from any State – Maharashtra/ Lunch Dishes

Dish: Vaal Dal Khichdi

Day 2 of BM# 29 and I’m doing ‘Maharashtrian cuisine-Lunch dishes’ theme. Today’s dish is also another one-pot meal, but this time its a legume and rice combination, Vaal Dal Khichdi. Nupur @ One hot Stove is one of my favorite bloggers and she happens to be a Maharashtrian. So I have perused her blog a lot for this week’s theme 🙂

When I saw her post for Vaal Khichdi, I went out and bought Vaal dal to make the dish. Vaal is slightly bitter, but the addition of tamarind and jaggery tames it a little bit in this dish. My 5 year old didn’t dig the bitterness, but I enjoyed it quite a bit. So thanks to Nupur for introducing a new legume. Here’s the picture of Vaal dal.

I changed the proportions a little bit to suit my taste and I made the khichdi in an open pot instead of the pressure cooker. Nupur suggests soaking both rice and dal for 30 minutes. But I used jasmine rice and I soaked it only for 10 minutes and soaked vaal dal for about 2 hours.

Print Recipe
Vaal dal Khichdi Yum
Vaal dal Khichdi
Course main course
Cuisine maharashtrian
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Rice
  • ½ cup dal Vaal
  • 1 Onion - small, finely chopped
  • 1 tsp Mustard seeds
  • 6 - 8 Curry leaves
  • ¼ tsp Asafoetida (hing)
  • ½ tsp chili powder Red
  • ¼ tsp Coriander Ground
  • ¼ tsp Cumin Ground
  • 1 tsp Tamarind pulp
  • 1 tsp Jaggery
  • to taste Salt
Course main course
Cuisine maharashtrian
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Rice
  • ½ cup dal Vaal
  • 1 Onion - small, finely chopped
  • 1 tsp Mustard seeds
  • 6 - 8 Curry leaves
  • ¼ tsp Asafoetida (hing)
  • ½ tsp chili powder Red
  • ¼ tsp Coriander Ground
  • ¼ tsp Cumin Ground
  • 1 tsp Tamarind pulp
  • 1 tsp Jaggery
  • to taste Salt
Vaal dal Khichdi
Instructions
  1. Soak rice and dal for at least 30 minutes.
  2. Heat 1tbsp oil in a thick bottomed pan; add mustard seeds and once the seeds start to splutter, add curry leaves and hing. Next add onions and cook until translucent.
  3. Add red chili powder, ground coriander and cumin, turmeric. Cook for 30 seconds.
  4. Now add the drained rice and dal. Mix well and cook for 1-2 minutes. Add 3 cups of water and bring to a boil; lower the heat, cover and simmer until almost all of the water is absorbed and rice and dal are completely cooked, about 20-25 minutes.
  5. Add tamarind pulp and jaggery. Mix well and cook for another 4-5 minutes. Add water if you think the mixture is too dry. Serve hot!!
Recipe Notes

I served it hot with some ghee, potato chips and instant mango pickle.

Lets check out what my fellow marathoners have cooked today for BM# 29.

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