non-vegetariannut-free
odia
Mansa Tarkari with Roti
Protein-packed, aromatic Mansa Tarkari with soft rotis – a perfectly spiced, soul-satisfying comfort food!
60 min
657 cal
46gProtein
75gCarbs
21gFat
2Recipes
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Aromatic and gut-friendly Ada Henga Khechedi – the ultimate soul-satisfying comfort food! So simple, so good.
A fragrant and comforting one-pot meal from Odisha, this simple khichdi gets its unique flavor from generous amounts of ginger and asafoetida. Traditionally offered as temple prasad, it's a soulful dish perfect for any day.
Serving size: 1.5 cups
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Aromatic and gut-friendly Ada Henga Khechedi – the ultimate soul-satisfying comfort food! So simple, so good.
This odia dish is perfect for lunch. With 375.56 calories and 9.74g of protein per serving, it's a low-calorie option for your meal plan.
Prepare the Rice and Dal: In a bowl, combine the Gobindobhog rice and moong dal. Rinse them together under cold running water 3-4 times, until the water runs clear. Drain all the water completely and set aside. Soaking is not required for this recipe.
Temper Spices and Sauté Aromatics: Place a 3-liter or larger pressure cooker on medium heat. Add the ghee and let it melt and heat up. Add the bay leaves and cumin seeds. Allow the cumin seeds to sizzle and become fragrant, which should take about 30-40 seconds.
Roast the Grains: Lower the heat, then add the asafoetida, followed immediately by the grated ginger. Sauté for 30 seconds until the raw smell of ginger dissipates. Add the drained rice and dal mixture to the cooker. Stir gently and roast for 2-3 minutes until the grains are lightly toasted and you can smell a nutty aroma.
Pressure Cook the Khechedi: Add the turmeric powder, salt, and sugar to the cooker. Mix everything well for about 20 seconds. Pour in 4 cups of water and give it a final stir to combine. Secure the lid of the pressure cooker.
Cook and Rest: Cook on medium-high heat for 3 to 4 whistles (approximately 10-12 minutes). After the last whistle, turn off the heat and let the pressure release naturally. This step is crucial for perfectly cooked, soft grains.
Garnish and Serve: Once the pressure has fully subsided, carefully open the cooker. The khechedi will be soft. Gently fluff it with a spoon or fork. Garnish with fresh grated coconut and an extra drizzle of ghee. Serve hot.