Sukhila Khechudi

Name: Sukhila Khechudi
Prep time: 10 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: odia
Ingredients: 1 cup gobindobhog rice (or any short-grain aromatic rice, washed and soaked for 30 minutes); 0.5 cup moong dal (yellow split, without skin); 1 tbsp ghee (for roasting rice and dal); 2 pcs bay leaf (small); 3 pcs green cardamom (lightly crushed); 1 inch cinnamon stick; 0.5 tsp cumin seeds; 1 pcs dried red chili (broken in half); 1 inch ginger (finely grated); 1 pinch turmeric powder; 0.5 tsp salt; 3 cup water (hot, for cooking)

RATING

4.5/5(72)

TASTE SCORE

8/10

A fragrant, dry-style khichdi from Odisha where rice and moong dal are roasted before cooking, giving it a nutty aroma and fluffy texture. Mildly spiced with bay leaf and cardamom, then finished with a ghee tempering of cumin and ginger. A comforting, light meal often reserved for ritual offerings and simple home cooking.

PREP

10m

COOK

35m

SERVES

1 KATORI

300 cal

SERVINGS

METHOD · 6 STEPS

prep · ~30 min
Wash and soak the rice and dal.
1.Wash gobindobhog rice under running water until water runs clear.
2.Wash the moong dal separately.
3.Soak both the rice and dal in enough water for 30 minutes. Drain completely.
TIPSoaking makes the rice grains fluffier and reduces cooking time.
saute · ~7 min
Roast the rice and dal.
1.Heat 1 tbsp ghee in a heavy-bottomed pot over medium-low heat.
2.Add the drained rice and dal to the pot.
3.Roast gently, stirring continuously, until the grains turn fragrant and slightly golden (5-7 minutes).
4.Remove the roasted mixture from the pot and set aside on a plate.
TIPConstant stirring prevents the dal from burning, which would make the dish bitter.
boil · ~5 min
Cook the rice and dal with whole spices.
1.In the same pot, return the roasted rice-dal mixture.
2.Add 3 cups hot water, bay leaves, green cardamom, cinnamon stick, turmeric powder, and salt.
3.Bring to a rolling boil over high heat, then reduce heat to the lowest setting.
TIPHot water ensures the cooking starts immediately without waiting for the pot to reheat.
simmer · ~18 min
Simmer until the grains are tender and fluffy.
1.Cover the pot with a tight-fitting lid.
2.Simmer on very low heat for 15-18 minutes, or until all water is absorbed.
3.Turn off the heat and let it rest, covered, for 5 minutes without lifting the lid.
4.Fluff gently with a fork after resting.
TIPDo not stir while simmering. A tight lid and low heat are the secrets to separate, fluffy grains.
temper · ~2 min
Make the tempering and finish the dish.
1.In a small pan, heat 1 tsp ghee over medium heat.
2.Add cumin seeds and dried red chili; let them splutter for 20 seconds.
3.Add grated ginger and sauté for 30 seconds until aromatic.
4.Pour the tempering over the cooked khichudi and fold in gently with a fork.
TIPAdding ginger at the very end gives a fresh, pungent kick that lifts the whole dish.
serve
Serve the Sukhila Khechudi warm.
Traditionally served with a spoonful of fresh ghee on top, paired with aloo bharta (mashed potato) or a light vegetable curry.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the rice and dal over medium-low heat with constant stirring to avoid burning the dal.
2
Use hot water to start cooking immediately after roasting, preserving the nutty aroma.
3
Do not lift the lid during the 15-18 minute simmer; trapped steam ensures fluffy grains.
4
Fluff the cooked khichudi gently with a fork, not a spoon, to keep grains separate.
5
Add grated ginger to the tempering at the very end for a fresh, pungent kick.
6
Let the dish rest covered for 5 minutes after cooking for even moisture distribution.
7
For the best texture, use short-grain aromatic rice like gobindobhog or ponni.