Khichdi or famously known as Khechudi in Odisha is very regular in my kitchen. The version for the winters is Masala (spiced) loaded winter vegetables with variations of lentils and rice. The summer always has a plain version with cumin tampering along with the variety of lentils and rice. But irrespective of the season, I make Khichdi once or even twice a week. But during celebrations or festivities, I cook the sweeter version the very Odia way, Mitha Khechudi or Sweet Khichdi with loads of ghee and grated coconut.
Last weekend was Makar Sankranti, my house was loaded with all the Chikkis and Jaggery based Ladoos. Makar Sankranti or Pongal is celebrated nationwide to welcome longer days and marks the end of winter in India. In Odisha, special Bhog is offered, which is made out of Raw Rice, cottage cheese and Milk with all fruits and is offered to the Sun God. I was so much in a hurry to perform Puja and there was a hungry toddler yelling to get his share that I could not capture this surreal Bhog. After the breakfast, I was in lost in my thoughts on what to cook for my lunch. I asked my mom and mom in law for suggestions, which led me to cook some Mitha Khechudi.
Here goes the recipe for Mitha Khechudi:
- Yellow Split Moong Dal – 1/2 cup
- Small Grained Rice – 3/4 cup (I used the raw Sona Masoori)
- Bay Leaves – 2
- Grated Ginger – 2 tsp
- Salt – According to taste
- Turmeric – 1 tsp
- Sugar – 3 tbsp
- Grated Coconut – 1/4 cup and 2 tbsp for garnishing
- Water – 3 cups
- Ghee or Clarified Butter – 2 tbsp
- First of all roast the yellow Split Moong Dal in low to medium heat until the grains are golden.
- Heat the pressure cooker, and add the ghee.
- Then add the Bay Leaves to the ghee and saute till the flavor gets into the ghee.
- Add the Moong Dal and Rice and saute for 1 min.
- Then into the mixture, add grated ginger, turmeric, salt and sugar and mix gently.
- Thereafter add 3 cups of water and the grated coconut.
- Cover the lid and let it cook for 1 whistle.
Ingredients for Mitha Khechudi:
- Yellow Split Moong Dal – 1/2 cup
- Small Grained Rice – 3/4 cup (I used the raw Sona Masoori)
- Bay Leaves – 2
- Grated Ginger – 2 tsp
- Salt – According to taste
- Turmeric – 1 tsp
- Sugar – 3 tbsp
- Grated Coconut – 1/4 cup and 2 tbsp for garnishing
- Water – 3 cups
- Ghee or Clarified Butter – 2 tbsp
Steps of Preparation for Mitha Khechudi:
- First of all roast the yellow Split Moong Dal in low to medium heat until the grains are golden.
Roasting the Yellow Split Moong Dal - Heat the pressure cooker, and add the ghee.
Ghee melting in the pressure cooker - Then add the Bay Leaves to the ghee and saute till the flavor gets into the ghee.
Bay Leaves - Add the Moong Dal and Rice and saute for 1 min.
Adding the Moong Dal Addition of washed Rice - Then into the mixture, add grated ginger, turmeric, salt and sugar and mix gently.
Grated ginger added Turmeric is added Adding Salt Adding Sugar Gently mixing all the Ingredients - Thereafter add 3 cups of water and the grated coconut.
Adding Water Adding the grated coconut - Cover the lid and let it cook for 1 whistle.
Cooking it for 1 whistle
Finally, garnish the Mitha Khechudi with the remaining Grated Coconut and serve it hot with piping hot Dalma or Spicy Aloo Dum.
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