Step into a world of divine flavor with a dish straight from the heart of the Jagannatha Temple in Puri. This isn’t just any khichari; it’s a celebration in a bowl. Imagine a golden, fragrant blend of rice and lentils, jeweled with glistening fried cashews, almonds, and sweet raisins. The aroma of caramelized sugar and toasted spices will fill your kitchen, promising a meal that’s as visually stunning as it is delicious. While it feels lavish, the magic truly happens in a simple, soul-soothing simmer. Get ready to create a pot of pure comfort that nourishes both body and spirit.
Ingredients
• Prep time: 15 minutes
• Cook time: 1 hour
• Serves: 6
• For the Khichari
• 1 cup / 95 g basmati or other long-grain white rice
• ¾ cup / 170 g split moong dal yellow lentils, without skins
• 1½ tsp / 7 ml turmeric powder
• About 8 cups / 2 liters water
• 1 cup / 240 ml fresh green peas or frozen, defrosted
• 2½–3 tsp / 12–15 ml salt
• 2 tbsp / 30 ml butter or ghee, for finishing
• For Frying and Tempering (Tadka)
• ½ cup / 120 ml ghee or a mixture of vegetable oil and unsalted butter
• ⅓ cup / 45 g raw cashew pieces or halves
• ⅓ cup / 40 g sliced raw almonds
• ¼ cup / 25 g fresh or dried ribbon coconut
• ⅓ cup / 45 g raisins or currants
• 1 three-inch / 7.5 cm cinnamon stick
• 8 whole cloves
• 1 tbsp / 15 ml cumin seeds
• 1–2 whole dried red chilies
• 2 tbsp / 30 ml raw sugar
• ¼ tsp / 1 ml yellow asafetida powder hing
• For Garnish
• 3 tbsp / 45 ml minced fresh parsley or chopped fresh coriander
Instructions
1. Prep the Grains: Pick over the moong dal for any debris. Rinse the dal and rice separately under cool running water until the water is no longer cloudy. Drain thoroughly. In a large bowl, combine the drained rice and dal with the turmeric powder, tossing until every grain is coated in a vibrant yellow.
2. Fry the Nuts and Coconut: In a heavy 3–4 quart/liter saucepan, heat the ½ cup of ghee over medium heat. Add the cashews and fry until golden brown. Remove with a slotted spoon and drain on a paper towel. Repeat this process separately for the almonds and then the coconut ribbons. Combine the fried nuts and coconut in a small bowl with the raisins and set aside.
3. Bloom the Spices (Tadka): Increase the heat under the saucepan to medium-high. In the remaining hot ghee, add the cinnamon stick, cloves, cumin seeds, and whole red chilies. Fry for about 30 seconds, until the cumin seeds darken and become fragrant. Add the raw sugar and stir constantly until it melts and caramelizes to a rich, reddish-brown color.
4. Toast the Grains: Working quickly, add the asafetida powder to the caramelized sugar, followed immediately by the turmeric-coated rice and dal mixture. Stir-fry for 2-3 minutes to toast the grains and coat them in the spiced ghee.
5. Simmer to Perfection: Pour in the 8 cups of water and bring to a rolling boil, stirring to dissolve any caramelized sugar from the bottom of the pot. Stir in three-fourths of the fried nut, coconut, and raisin mixture. If using fresh peas, add them now.
6. Cook Low and Slow: Reduce the heat to medium-low, cover the pot with a tight-fitting lid, and let it simmer for about 1 hour. Stir occasionally to prevent sticking. The khichari is ready when the grains are soft, slightly broken down, and have absorbed the water. If using frozen peas, stir them in during the last 5 minutes of cooking.
7. Finish and Serve: Remove the pot from the heat. Stir in the salt and the final 2 tablespoons of butter or ghee for extra richness. Garnish with the remaining fried nut mixture and a sprinkle of fresh parsley or coriander before serving hot.
Nutritional Information
• Calories: Approx. 450 kcal per serving
• Protein: 15g
• Carbohydrates: 60g
• Fat: 18g
• Fiber: 8g
• Note: Nutritional values are estimates and can vary based on specific used.
Pro Tips
• Adjust Asafetida: If using pure, potent asafetida instead of a compound blend, reduce the amount to a scant 1/16 teaspoon to avoid overpowering the dish.
• Control the Consistency: For a firmer, more pilaf-like khichari, reduce the initial water to about 5⅓ cups / 1.3 liters.
• Watch the Sugar: When caramelizing the sugar, stir constantly and watch it closely. It can go from perfectly caramelized to burnt in a matter of seconds.
• Don’t Skip the Toast: Stir-frying the rice and dal in ghee for a few minutes before adding water is crucial. It imparts a wonderful nutty aroma and helps the grains hold their shape.
• Perfect Pairings: Serve with a side of plain yogurt or a simple cucumber salad to balance the richness. It also pairs beautifully with poori or naan bread.
