A wholesome one-pot meal from Odisha, this khichdi combines fragrant rice and roasted moong dal with simple vegetables. It's a comforting, lightly spiced dish often served as temple prasad.
Prep15 min
Cook25 min
Soak30 min
Servings4
Serving size: 2 cups
539cal
19gprotein
87gcarbs
Ingredients
1 cup Gobindobhog Rice (Or use any short-grain fragrant rice)
1 cup Moong Dal (Split yellow lentils)
3 tbsp Ghee (Plus more for drizzling on top)
1 tsp Cumin Seeds
2 pcs Bay Leaf
2 pcs Dried Red Chili (Broken in half)
0.25 tsp Asafoetida
1 inch Ginger (Finely grated)
1 medium Potato (Peeled and cut into 1-inch cubes)
Baby potatoes are simmered in a rich, aromatic gravy made with yogurt, cashews, and fragrant spices. This classic Mughlai dish is slow-cooked to perfection, allowing the potatoes to soak up all the delicious flavors.
A vibrant and tangy South Indian condiment made with ripe tomatoes, onions, and a blend of aromatic spices. This versatile chutney, with its perfect balance of sweet, sour, and spicy notes, is an essential accompaniment for idli, dosa, uttapam, and various other South Indian dishes.
Aromatic khechedi with perfectly spiced aloo dum & tangy chutney – pure comfort food!
This odia dish is perfect for dinner. With 974.3 calories and 26.729999999999997g of protein per serving, it's a nutritious choice for your meal plan.
14gfat
1 cup Cauliflower Florets
0.5 cup Green Peas (Fresh or frozen)
0.5 tsp Turmeric Powder
1.5 tsp Salt (Or to taste)
1 tsp Sugar
5 cup Water (Adjust for desired consistency)
2 tbsp Fresh Coconut (Grated, for garnish (optional))
Instructions
1
Prepare Dal and Rice
Rinse the moong dal thoroughly in water and drain completely.
In a heavy-bottomed pan or pressure cooker, dry roast the drained moong dal on low-medium heat for 4-5 minutes, stirring continuously, until it turns light golden and aromatic. Remove from the pan and set aside.
In a separate bowl, rinse the rice until the water runs clear. Drain and set aside.
2
Prepare the Tempering (Tadka)
Heat ghee in the same pressure cooker or a deep pot over medium heat.
Add the cumin seeds, bay leaves, and dried red chilies. Allow them to sizzle for about 30 seconds until fragrant.
Add the asafoetida and grated ginger. Sauté for another 30 seconds.
3
Sauté Vegetables
Add the cubed potatoes and cauliflower florets to the pot.
Sauté for 3-4 minutes, stirring occasionally, until the edges of the vegetables are lightly browned.
4
Combine and Cook
Add the roasted moong dal, rinsed rice, and green peas to the pot.
Stir in the turmeric powder, salt, and sugar. Gently mix for one minute to coat everything with the spices.
Pour in 5 cups of water and stir well to combine.
5
Pressure Cook or Simmer
For Pressure Cooker: Secure the lid. Cook on medium heat for 3-4 whistles (about 12-15 minutes). Turn off the heat and let the pressure release naturally.
For Pot Method: Bring the mixture to a boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes, or until the rice and dal are completely cooked and soft. Stir occasionally to prevent sticking.
6
Garnish and Serve
Once cooked, open the lid. The khichdi will thicken as it cools.
Drizzle with an extra teaspoon of ghee and garnish with grated fresh coconut (if using).
Serve hot with papad, pickle, or a side of fried vegetables (bhaja).
4
Serving size: 1 cup
373cal
7gprotein
38gcarbs
23gfat
Ingredients
500 g Baby Potatoes (About 20-25 potatoes)
1 tbsp Salt (For boiling potatoes)
1 cup Vegetable Oil (For deep frying potatoes and onions)
1 tbsp Ghee (For the gravy)
220 g Onion (About 2 medium, thinly sliced)
350 g Tomato (About 3 medium, pureed)
15 g Cashew Nuts (About 12-15 cashews, soaked in warm water)
0.5 cup Curd (Whisked until smooth, at room temperature)
1.5 tbsp Ginger Garlic Paste
1 pc Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (Slightly crushed)
1.5 tsp Kashmiri Red Chilli Powder
0.5 tsp Turmeric Powder
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.75 tsp Garam Masala
0.5 tsp Sugar (To balance flavors)
1 tbsp Kasuri Methi (Crushed between palms)
2 tbsp Fresh Cream (For garnish)
2 tbsp Coriander Leaves (Chopped, for garnish)
1.5 cup Water (Warm, adjust as needed)
Instructions
1
Prepare the Potatoes
Wash the baby potatoes. Boil them in water with 1 tbsp of salt until just cooked but still firm (a knife should go in with slight resistance), about 10-12 minutes. Alternatively, pressure cook for 1 whistle.
Drain the potatoes, let them cool slightly, and then peel the skin off.
Using a fork or skewer, prick each potato deeply all over. This is crucial for absorbing the gravy.
2
Fry Potatoes and Prepare Pastes
Heat 1 cup of oil in a kadai over medium-high heat. Carefully add the pricked potatoes and fry for 6-8 minutes, until they are golden brown with a slightly crisp outer layer. Remove with a slotted spoon and set aside on a paper towel.
In the same hot oil, fry the thinly sliced onions until they turn deep golden brown and crisp (this is called 'birista'). Remove and drain on a paper towel. Once cool, grind them into a coarse paste without adding water.
Drain the soaked cashews and grind them with 2-3 tablespoons of water to a very smooth, fine paste. Set aside.
3
Cook the Gravy Base
In a heavy-bottomed pan or handi, heat 1 tbsp ghee and 2 tbsp of the leftover oil from frying. Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until fragrant.
400 g Roma Tomatoes (Approx. 4 medium, ripe and roughly chopped)
1 medium Red Onion (Approx. 150g, roughly chopped)
2 tbsp Sesame Oil (Also known as gingelly oil, divided)
1 tsp Chana Dal
1 tsp Urad Dal
4 cloves Garlic (Peeled and roughly chopped)
1 inch Ginger (Peeled and roughly chopped)
4 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
0.25 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chili Powder (Optional, for enhanced color)
1 tsp Jaggery (Grated or powdered. Can substitute with sugar.)
1 tsp Salt (Adjust to taste)
0.5 tsp Mustard Seeds
0.25 tsp Asafoetida
1 sprig Curry Leaves (About 10-12 leaves)
2 tbsp Water (As needed for grinding)
Instructions
1
Sauté Dals and Aromatics
Heat 1.5 tablespoons of sesame oil in a pan or kadai over medium heat.
Add the chana dal and urad dal. Sauté for 1-2 minutes, stirring constantly, until they turn light golden and aromatic. Ensure they do not burn.
Add the dried red chilies, chopped onion, garlic, and ginger. Continue to sauté for another 3-4 minutes until the onions soften and become translucent.
2
Cook the Tomatoes
Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder (if using), and salt. Mix everything together thoroughly.
Cover the pan and cook for 8-10 minutes on a medium-low flame, stirring occasionally. Cook until the tomatoes break down, become mushy, and oil begins to separate from the sides.
Stir in the grated jaggery and cook for one more minute until it dissolves completely, balancing the flavors.
3
Cool and Grind the Mixture
Turn off the heat and allow the mixture to cool down completely to room temperature. This is a crucial safety step to prevent hot steam from building pressure in the blender.
Once cooled, transfer the entire mixture to a blender or mixie jar.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Stir in the ground onion paste (birista paste) and cook for 2 minutes.
Add the tomato puree. Cook on medium heat for 8-10 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides.
Add all the spice powders: Kashmiri red chilli, turmeric, coriander, and cumin powder. Mix well and cook for another minute until the spices are aromatic.
4
Combine and 'Dum' Cook
Reduce the heat to the absolute minimum. Add the whisked, room-temperature yogurt, stirring continuously and vigorously for 2-3 minutes to prevent it from curdling.
Once the yogurt is incorporated, stir in the smooth cashew paste and cook for another 2 minutes.
Add the fried potatoes, salt, and sugar. Gently mix to coat the potatoes evenly with the masala.
Pour in 1.5 cups of warm water and bring the gravy to a gentle simmer. Adjust water for your desired consistency.
Sprinkle the garam masala and crushed kasuri methi over the top. Cover the pan with a tight-fitting lid. For a traditional 'dum', you can seal the edges of the lid with dough.
Cook on the lowest possible heat for 15-20 minutes. This slow-cooking process allows the potatoes to absorb all the rich flavors of the gravy.
5
Garnish and Serve
Turn off the heat. Let the curry rest, covered, for at least 10 minutes before opening the lid. This helps the flavors to meld and the oil to surface.
Gently stir, then garnish with fresh cream and chopped coriander leaves.
Serve hot with naan, roti, or jeera rice.
Blend to a smooth or slightly coarse paste, as per your preference. Add 1-2 tablespoons of water only if necessary to aid the grinding process.
4
Prepare the Tempering (Tadka)
In a small tadka pan, heat the remaining 0.5 tablespoon of sesame oil over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-45 seconds.
Add the asafoetida and fresh curry leaves. Be cautious as the curry leaves will crackle. Sauté for about 30 seconds until the leaves are crisp and fragrant.
5
Combine and Serve
Pour the hot tempering over the ground chutney in the blender jar or a serving bowl.
Mix well to incorporate the flavors of the tadka. Your authentic Tomato Chutney is now ready to be served.
