Warli Rice and Field Bean Khichdi
A humble one-pot rice and field bean preparation, cooked soft and lightly spiced, forming a nourishing daily meal in Warli tribal homes.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Heavy pot
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 6 g
- carbs
- 58 g
- fibre
- 7 g
- protein
- 10 g
- calories
- 320 kcal
Instructions
- 1
Drain the soaked field beans. Pressure cook or boil them until they are nearly tender.
- 2
Heat oil in a heavy pot. Add the mustard seeds and cumin seeds.
- 3
Add the crushed garlic and green chillies. Fry them briefly.
- 4
Add the turmeric powder and washed rice. Stir everything for a minute.
- 5
Add the part-cooked field beans along with their cooking liquid.
- 6
Pour in the remaining water. Bring the liquid to a boil.
- 7
Add salt. Lower the heat and cover the pot with a lid.
- 8
Simmer gently for 20-25 minutes until the rice and beans are completely soft. Stir occasionally so nothing sticks.
- 9
Stir in a little hot water if the mixture becomes too thick.
- 10
Serve hot. Drizzle raw groundnut oil over the top.
Chef's tips
Soaking the beans overnight cuts cooking time significantly. Keep the khichdi (soft rice and bean dish) slightly loose as it thickens as it cools.
Ingredient substitutions
- field beans (val) → black-eyed peas
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat with a splash of water on the stovetop.
Common mistakes to avoid
- •Not soaking the beans long enough, which leaves them hard and undercooked.
Serving suggestions
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