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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.
For 4 servings
Prepare Dal and Rice
Prepare the Tempering (Tadka)
Sauté Vegetables
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.
This odia recipe takes 40 minutes to prepare and yields 4 servings. At 527.37 calories per serving with 18.33g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Combine and Cook
Pressure Cook or Simmer
Garnish and Serve
This recipe is naturally sattvic (no onion or garlic), making it suitable for religious offerings (prasad).
Incorporate other vegetables like pumpkin (kakharu), carrots, or green beans. Add them along with the potatoes.
For a healthier twist, replace the rice with an equal amount of foxtail millet or little millet. The cooking time may vary slightly.
For more heat, add 1-2 slit green chilies along with the ginger.
The combination of rice (a cereal) and moong dal (a legume) provides all the essential amino acids, making it a complete protein source, which is especially beneficial for vegetarian diets.
Khichdi is a simple, one-pot meal that is light on the stomach. The soft-cooked grains and lentils are easy to digest, making it an ideal food during illness or for gut health maintenance.
The inclusion of moong dal and various vegetables makes this dish a good source of dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
Packed with vegetables like cauliflower, potatoes, and peas, this khichdi delivers essential vitamins, minerals, and antioxidants, contributing to overall health and immunity.
One serving of Odia Khichdi (approximately 425g) contains around 550-600 calories. The exact count depends on the amount of ghee and vegetables used.
Yes, Odia Khichdi is a very healthy and balanced meal. It provides a good mix of carbohydrates from rice, protein from moong dal, and vitamins/minerals from vegetables. It's also easy to digest, making it excellent comfort food.
Absolutely. You can cook it in a heavy-bottomed pot with a tight-fitting lid. After bringing it to a boil, reduce the heat to low and let it simmer for about 20-25 minutes, or until the rice and dal are fully cooked.
The key differentiators of Odia Khichdi are the dry roasting of moong dal which imparts a unique nutty aroma, the use of fragrant short-grain rice like Gobindobhog, and a subtle sweetness from a small amount of sugar that balances the flavors. It's typically less spicy than North Indian versions.
While roasted moong dal is traditional for this specific recipe, you can experiment with toor dal (arhar dal). However, this will change the authentic taste and texture, as the nutty flavor of roasted moong dal is characteristic of this dish.
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