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A fragrant, dry-style khichdi from Odisha where rice and roasted moong dal are cooked to fluffy perfection. Unlike its mushier counterparts, this version features separate, delicate grains, making it a light yet satisfying one-pot meal often served as temple prasad.
For 4 servings
Preparation: Wash the rice and moong dal separately under running water until the water runs clear. Drain them completely in a colander and set aside.
Roast the Dal: In a heavy-bottomed pot or kadai, dry roast the drained moong dal on low-medium heat. Stir continuously for 5-7 minutes until it turns a light golden brown and releases a nutty, fragrant aroma. Remove the dal from the pot and set it aside. This step is crucial for the authentic flavor.
Temper the Spices: In the same pot, heat the ghee over medium heat. Once hot, add the bay leaves, cinnamon stick, crushed green cardamom, and cumin seeds. Let them sizzle for about 30 seconds until fragrant. If using, add the cashews and fry until they are lightly golden.
Sauté Aromatics: Add the grated ginger and slit green chilies to the pot. Sauté for about a minute until the raw smell of the ginger disappears.
Combine Grains: Add the washed rice and the roasted moong dal to the pot. Gently stir and sauté for 2 minutes, ensuring the grains are well-coated with the ghee and spices.
Cook the Khechudi: Pour in 4 cups of hot water. Add the turmeric powder, salt, and sugar. Stir everything well to combine and bring the mixture to a rolling boil.
Simmer and Steam: Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes. Do not open the lid during this time to allow the steam to cook the grains perfectly.
A fragrant, dry-style khichdi from Odisha where rice and roasted moong dal are cooked to fluffy perfection. Unlike its mushier counterparts, this version features separate, delicate grains, making it a light yet satisfying one-pot meal often served as temple prasad.
This odia recipe takes 45 minutes to prepare and yields 4 servings. At 481.65 calories per serving with 16.5g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Rest for Fluffiness: After the cooking time is up, turn off the heat. Let the khechudi rest, still covered, for at least 10-15 minutes. This allows the grains to absorb any remaining steam, firm up, and become perfectly fluffy and separate.
Garnish and Serve: Open the lid and gently fluff the khechudi with a fork. Garnish with fresh grated coconut and serve hot with a side of Odia dalma, khatta (sweet-sour chutney), or plain curd.
Incorporate diced vegetables like potatoes, carrots, and green peas. Add them after sautéing the ginger and chilies and cook for a few minutes before adding the rice and dal.
While Gobindobhog is traditional, you can use other short-grain rice like Sona Masuri. You can also use a mix of dals like toor dal and moong dal for a different flavor profile.
Add one or two dried red chilies to the tempering along with the whole spices for an extra kick of heat.
The combination of moong dal and rice creates a complete protein profile, providing all essential amino acids, which is beneficial for muscle repair and overall body function.
Moong dal is known to be one of the easiest lentils to digest. This makes Sukhila Khechudi a light and comforting meal that is gentle on the stomach, ideal for all ages.
The complex carbohydrates from the rice and lentils provide a steady release of energy, keeping you full and energized for longer without causing sharp spikes in blood sugar levels.
One serving of Sukhila Khechudi (approximately 1.5 cups or 310g) contains around 460-490 calories. The exact count can vary based on the amount of ghee and cashews used.
Yes, Sukhila Khechudi is a healthy and balanced meal. It provides a good combination of carbohydrates from rice and plant-based protein from moong dal. It is easily digestible and provides sustained energy. Using ghee in moderation adds healthy fats.
The main difference lies in the texture and preparation. Sukhila Khechudi is dry and fluffy with separate grains, achieved by roasting the dal and using a precise water ratio. Regular khichdi is typically softer, mushier, and has a porridge-like consistency.
Yes, you can easily make this recipe vegan by substituting the ghee with a neutral-flavored vegetable oil or coconut oil. The rest of the ingredients are plant-based.
Sukhila Khechudi pairs wonderfully with traditional Odia side dishes like Dalma (lentils with vegetables), Saga Bhaja (fried leafy greens), Tomato Khatta (sweet and sour tomato chutney), or simply a bowl of plain curd (dahi) and papad.
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