Mandira Khichudi

Khichdi or Khichudi as it is called in Orissa is a wonderful and healthy one pot meal. One can also add vegetables like beans, carrots, cauliflower and potato to it to up the nutritional content. However the version that is served at temples does not use any veggies. It is the clever use of spices and condiments that makes it super fragrant and delicious.

Preparation Time - 15-20 mins

Ingredients - 1 cup gobindobhog/sitabhog rice, 1 cup moong dal, 1 tbs cumin seeds, 2-3 bay leaves/annapurna leaves, 2-3 dry red chillis, 1 inch long ginger, 1/2 tsp asafoetida, 2-3 tsp sugar (optional), 1/3 cup raisins, 2-3 tbs ghee, 1/2 tsp turmeric.

Cooking - Heat a frying pan. Dry roast the moong dal till it gives off a faint fragrance. Remove and keep aside to cool down.

Wash the rice and moong dal. Mix in the turmeric and keep in a plate to dry a bit.

Heat 1 tsp ghee in a tadka pan. Add broken red chillis and cumin seeds. Once the seeds start spluttering, add the asafoetida and remove from flame. Keep aside.

Heat the remaining ghee in a pressure cooker. Add the rice and moong dal. Fry for 2-3 minutes.

Add 6-7 cups of boiling water. Add crushed ginger, bay leaves, raisins, salt and the contents of the tadka pan.

Close lid and cook for 3-4 whistles.

Allow the steam to escape before opening the lid. Stir in the sugar.

Serve with tomato khajuri khatta and sagaa bhajja on Osa bara / fasting days.

This is usually offered as a prasad to Goddess Durga on Ashtami/Navami.

Khichudi/Khechedi/Kichdi with Alu Bharta

Cooking Time Required: 20-25 mins
Cost of Preparation: 40-45 rupees

Ingredients: Rice ( 1 cup ), moong dal ( 1/2 cup ), masoor dal ( 1/2 cup ), cauliflower ( small pieces, 1 cup ), beans ( small pieces, 1/2 cup), carrot (small pieces, 1 cup ),potato ( 1 medium sized cut into small pieces ), onion ( 1 medium sized ), green peas ( 1/2 cup ), garlic flakes ( 4-5 nos), ginger ( 1 inch long ), whole red chillis ( 5-6 nos ), cumin seeds ( 1 tsp ), paan mahuti ( 1 tsp ), oil ( 2 tsp ), ghee ( 1 tbs ), turmeric, salt.

Preparation: Cut the onion into thin long pieces. Mince the garlic and ginger into very small pieces.

Cooking: Dry roast the moong dal for 5-6 mins. Wash the moong dal along with the massor dal and rice and keep aside to drain away the water.

Heat 2 tsp of oil in a pressure cooker. Add the onions and stir fry for 1-2 mins. Add the remaining vegetables and fry for 5-6 mins.

Add the washed rice and dal. Stir for 5 mins and add sufficient boiling water along with salt and turmeric.

Close the lid and allow to cook for 3-4 whistles .Remove from stove and allow steam to escape.

Heat the ghee in a pan. Add the cumin seeds, paan mahuri and red chillis . Stir for 30 secs.

Add the minced ginger and garlic. Stir fry for 2 mins. Pour over the khechudi and mix well.

Serve hot with aloo bharta/badi chura.

For the Alu Bharta:
Ingredients: Potato ( 1 large ), onion ( 1 small ), red chilli ( 2 nos ), pancha phutana ( 1/4 tsp ), oil ( 1 tsp ), salt.

Preparation: Boil the potato and keep aside to cool. Peel the potato and mash it. Add the finely cut onions.

Heat the oil. Add the pancha-phutana and broken red chillis. Pour over the mashed potatoes . Add salt and mix well.