Odia Khichdi

1. 1

   Prepare Dal and Rice

   • Rinse the moong dal thoroughly in water and drain completely.
   • In a heavy-bottomed pan or pressure cooker, dry roast the drained moong dal on low-medium heat for 4-5 minutes, stirring continuously, until it turns light golden and aromatic. Remove from the pan and set aside.
   • In a separate bowl, rinse the rice until the water runs clear. Drain and set aside.
2. 2

   Prepare the Tempering (Tadka)

   • Heat ghee in the same pressure cooker or a deep pot over medium heat.
   • Add the cumin seeds, bay leaves, and dried red chilies. Allow them to sizzle for about 30 seconds until fragrant.
   • Add the asafoetida and grated ginger. Sauté for another 30 seconds.
3. 3

   Sauté Vegetables

   • Add the cubed potatoes and cauliflower florets to the pot.
   • Sauté for 3-4 minutes, stirring occasionally, until the edges of the vegetables are lightly browned.
4. 4

   Combine and Cook

   • Add the roasted moong dal, rinsed rice, and green peas to the pot.
   • Stir in the turmeric powder, salt, and sugar. Gently mix for one minute to coat everything with the spices.
   • Pour in 5 cups of water and stir well to combine.
5. 5

   Pressure Cook or Simmer

   • For Pressure Cooker: Secure the lid. Cook on medium heat for 3-4 whistles (about 12-15 minutes). Turn off the heat and let the pressure release naturally.
   • For Pot Method: Bring the mixture to a boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes, or until the rice and dal are completely cooked and soft. Stir occasionally to prevent sticking.
6. 6

   Garnish and Serve

   • Once cooked, open the lid. The khichdi will thicken as it cools.
   • Drizzle with an extra teaspoon of ghee and garnish with grated fresh coconut (if using).
   • Serve hot with papad, pickle, or a side of fried vegetables (bhaja).

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