Hing Wali Khichdi

Hingwali khichdi

Summer vacation is on. I came to Bhubaneswar with kids for some 2 weeks to spend with my in-laws. My father in law is a very good cook. He taught me the basics of certain recipes which is specialty of our family. These recipes are very much traditional and simple..... yet very tasty, less oil and very very healthy.

Some of these special food are Hing Wali Khichdi (Hengu Khechuri), Pepper Flavoured Mix Veg Curry (Marichi Pani Tarkari),  Mix Veg Curry(Santula),  White Pumpkin In Mustard Paste (Pani Kakharu Rai),  Chana Dal & Pumpkin Curry (Buta Dali And Kakharu Dalma). I will always fascinated by all these dishes.  I learned from him some of these dishes.  Hengu Khechuri  is the first dish I have learned from him.

It is a simple, quick and one pot rice item.  Even no onion and garlic.  I use to prepare  dalma or allo curry with this.

Rice- 1cup

Moong dal- 1/2cup

Haldi-  2 tsp

Ghee- 1 1/2 tbsp

Hing- 1tsp

Salt to taste

Saunf- 2tsp

Bay leaves- 2

Water- 3cups

Scarped coconut- 3tbsp

In a pan dry roast moong dal for 5 mins or upto a smoothing smell comes from the dal.  But careful the moong dal should not be black.

Clean and rinse rice for 2 to 3 times and soak.  Same with the moong dal.

Heat 3 cups of water in another bowl.

In a handi heat ghee, add bay leaves to it.  When the bay leaves change colour, add saunf,  hing and haldi powder.  Stir it properly.  Add the soaked rice and dal.

Saute properly up to the water evaporates from the rice and dal. Add the hot water to it.  And also and salt.  Now cook upto the water evaporates and rice is almost to cook.

Remove the handi from gas add one more 1tbsp (it is totally optional, but I add it as my father in law loves more ghee in Khichdi), scarped coconut.

Let the Khichdi stand undisturbed for 15mins. Then serve hot with dalma or allo curry that too in typical Odisha style.