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Ada Hengu Khechidi

Ada Hengu Khichdi

Ada Hengu Khichdi. Soft rice surrendered to creamy lentils. The gentle warmth of freshly grated ginger. The unmistakable fragrance of hing. No elaborate tempering. Yet every mouthful feels so astonishingly complete !!
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Course: Main Course
Cuisine: Odiya, Oriya
Ingredients Method

Ingredients
  

  • 1/2 cup joha rice washed, soaked for 30 minutes, and drained
  • 2.5 tbsp whole green moong washed and soaked overnight
  • 1/4 cup freshly grated coconut plus a little extra for garnish
  • 1/2 tbsp freshly grated ginger
  • 2 bay leaves
  • 1/2 tsp hing (asafoetida)
  • 1 tbsp ghee
  • salt, to taste

Method
 

  1. Heat ½ tbsp ghee in a heavy-bottomed pan over low to medium heat.
  2. Add the hing and bay leaves. As soon as they become aromatic, add the drained rice and soaked green moong.
  3. Sauté gently for 4–5 minutes, stirring continuously to coat everything well with the ghee.
  4. Add the grated ginger and freshly grated coconut, and cook for another minute.
  5. Season with salt, then pour in the warm water. Stir once, cover, and let the khichudi cook gently over low heat until the rice and moong are tender and the water is absorbed.
  6. Drizzle the remaining ½ tbsp ghee over the khichudi and sprinkle with a little extra freshly grated coconut.
  7. Serve hot as a comforting bhog, accompanied by your favourite bhaja or side dishes.