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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.
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.
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.
This odia recipe takes 35 minutes to prepare and yields 4 servings. At 378.03 calories per serving with 9.78g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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For a more wholesome meal, add 1 cup of mixed vegetables like diced potatoes, carrots, and green peas along with the rice and dal.
Add 1-2 slit green chilies along with the ginger for a mild heat. You can also add a pinch of black pepper at the end.
While moong dal is traditional, you can make this with a mix of moong dal and toor dal (split pigeon peas) for a slightly different texture and flavor.
This dish is renowned for being easy on the digestive system. Moong dal is one of the most easily digestible lentils, while ginger (Ada) and asafoetida (Hengu) are powerful carminatives that help prevent gas, bloating, and indigestion.
The combination of rice (carbohydrates) and dal (protein) provides a complete amino acid profile, making it a balanced vegetarian meal. It offers sustained energy release, keeping you full and energized for longer.
In Ayurveda, Khechedi is considered a 'Sattvic' food, meaning it is pure, calming, and nourishing for the body and mind. Its warm, soft texture and mild spices make it a perfect comfort food, especially when feeling unwell or seeking a light meal.
Ada Henga Khechedi is a traditional one-pot rice and lentil dish from Odisha, India. Its name comes from its two star ingredients: 'Ada' (ginger) and 'Hengu' (asafoetida). It is a simple, aromatic, and comforting meal often served as 'prasad' (a religious offering) in temples.
Yes, it is a very healthy and balanced meal. It provides a good combination of carbohydrates from rice and protein from moong dal, making it a complete protein source. The use of ginger and asafoetida makes it excellent for digestion. It is light on the stomach and provides sustained energy.
One serving of Ada Henga Khechedi (approximately 1.5 cups or 280g) contains around 380-420 calories. The exact count can vary based on the amount of ghee used and the specific type of rice.
Absolutely. You can cook it in a heavy-bottomed pot or Dutch oven. Follow all steps until adding water. Then, bring the water to a boil, cover the pot with a tight-fitting lid, reduce the heat to low, and simmer for 15-20 minutes, or until the rice and dal are fully cooked and the water is absorbed.
This khechedi is a complete meal on its own. However, it pairs wonderfully with a side of plain yogurt (curd), a simple tomato chutney (khajuri khata), papad, or a vegetable stir-fry (bhaja).
The final texture depends on the rice-to-water ratio and the type of rice. Over-stirring after cooking can also make it mushy. To avoid stickiness, rinse the rice and dal thoroughly to remove excess starch. For a less mushy texture, reduce the water slightly to 3.5 cups.
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