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.

Muga Khichudi ( Whole green moong khichdi )

Cooking Time Required: 15-20 mins

Ingredients:

• 1 cup Rice
• 1/2 cup whole moong/ split moong (with skin)
• 1-2 dry red chilli
• 1/2 tsp fennel ( optional )
• 4 tbsp freshly grated/finely chopped coconut
• 2-3 pinch cumin seeds
• 3-4 bay leaves
• 1 inch cinnamon
• 1 green cardamon
• 2 cloves 
• 1 tsp ghee
• 1 pinch turmeric
• 1 tsp sugar
• salt to taste

Preparation: Soak the whole green moong overnight. Or if using the split variety, for 2-3 hours.

Wash the rice and moong and keep aside to drain excess water.

Cooking: Heat the ghee in a pressure cooker. Add the fennel seeds, cumin seeds,
cardamon, cinnamon, cloves, broken red chilli and bay leaf.

Fry for 30-40 secs till the fragrance of the spices fills the kitchen.

Add the washed rice and moong along with the coconut and stir fry for 3-4 mins. Pour
3-4 cups of water along with salt, turmeric and sugar.

Pressure cook for 3-4 whistles.

Serve warm/cold with curd or raita . (Excellent option for lunchbox)