Rooted in the traditions of the Jagannatha Temple in Puri, this lavish khichari is a complete meal in itself. It is wonderfully fragrant, visually appetizing, and nutritionally balanced. The most detailed part of the process is frying the nuts and spices, but the rest is a simple simmer. The result is a comforting and soul-satisfying dish perfect for any occasion.
Prep time: 15 minutes Cook time: 1 hour Serves: 6
Ingredients
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) (See Note)
For Garnish:
• 3 tbsp (45 ml) minced fresh parsley or chopped fresh coriander
Instructions
1. Prepare the Rice and Dal: Sort through the moong dal for any debris, then rinse it and the rice separately under cool water until the water runs clear. Drain well. In a bowl, combine the drained rice, dal, and turmeric. Stir until the grains are evenly coated in yellow.
2. Fry the Nuts and Coconut: Heat the ½ cup of ghee in a heavy 3–4 quart/liter saucepan over medium heat. Fry the cashews until golden brown, then remove them with a slotted spoon and set them on a paper towel to drain. Repeat the process separately for the almonds and then the coconut ribbons. Add the fried nuts and coconut to a small bowl with the raisins and set aside.
3. Temper the Spices (Tadka): Increase the heat under the saucepan to medium-high. To the remaining hot ghee, add the cinnamon stick, cloves, cumin seeds, and whole red chilies. Fry until the cumin seeds darken. Add the raw sugar and stir constantly until it caramelizes into a rich, reddish-brown color.
4. Cook the Khichari: Immediately add the asafetida powder, followed by the turmeric-coated rice and dal mixture. Stir-fry for 2-3 minutes to toast the grains.
5. Simmer: Pour in the 8 cups of water and bring to a rolling boil. Stir in three-fourths of the fried nut, coconut, and raisin mixture. If using fresh peas, add them now.
6. Reduce the heat to medium-low, cover the pot with a tight-fitting lid, and simmer for about 1 hour. Stir occasionally to prevent sticking. The grains should become soft and slightly broken down, and the water should be absorbed. (If using frozen peas, stir them in during the last 5 minutes of cooking).
7. Finish and Serve: Remove from heat and stir in the salt and the final 2 tablespoons of butter or ghee. Garnish with the remaining fried nut mixture and the fresh parsley or coriander before serving.
Notes & Serving Suggestions
• Asafetida (Hing): The measurement of ¼ tsp applies to the milder yellow “Cobra” brand. If using a more potent, pure asafetida, reduce the amount by three-fourths (use a scant 1/16 tsp).
• For a Drier Khichari: If you prefer a less porridge-like consistency, reduce the initial amount of water by one-third (to about 5⅓ cups or 1.3 liters).
• Serving: This khichari is a full meal when served with a simple salad or a bowl of plain yogurt. It also pairs wonderfully with vegetable side dishes, such as sautéed squash or bitter melon, and piping-hot breads like poori or naan.
