A variation on many rice Khichadis that India has, this one is from Orissa located on the East coast of India. This is a festival recipe, one of the 56 dishes ( Chappan Bhog) cooked for the festivities of the God Jagannath in Orissa. It is one of the few khichadis that incorporate vegetables & coconut in it. Torai/ Ridge gourd is traditionally used, here I use courgette, which is easily available. The surprise element is orange juice. I add the zest of an organic orange too for that extra fragrance & flavour. Combined with ginger and if possible fresh turmeric root it has a freshness that no other khichadi has. 

For 2 persons. 1 cup=240 ml / 1 Tbsp = 15 ml / 1 tsp = 5ml

Ingredients

½ cup any small grain rice (or broken basmati), try to use fragrant variety if available.
¼ cup moong dal & chana dal mixed
2 ½ cups hot water
½ cup shredded or dry desiccated coconut
½ cup cubed Toria/ peeled courgette / radish
¾ tsp cumin powder
½ tsp turmeric/ or fresh turmeric root grated
1 ½ tbsp ginger paste or grated ginger
1 tbsp chopped fresh coriander + some more for garnishing
1 tbsp zest of the orange
¾ tsp salt
Juice of 1 orange
For Tadka/ Tempering:
2 tbsp ghee / Vegan: use oil
1 tsp cumin seeds
2-3 small pieces of cinnamon
6 cloves
A variation on many rice Khichadis that India has, this one is from Orissa located on the East coast of India. This is a festival recipe, one of the 56 dishes ( Chappan Bhog) cooked for the festivities of the God Jagannath in Orissa. It is one of the few khichadis that incorporate vegetables &...

Instructions

1.In a large pan wash the rice & dal till the water runs clear.
2.Add the 2 ½ cups of hot water and bring to a boil.
3.Skim off the foam, then add all the ingredients from the coconut up to the salt.
4.Bring to the boil again. Cover partially, reduce heat and cook the Ekabari till all is cooked- about 15 -20 mins.
5.The chana dal should remain whole.
6.Check every 5 mins. if any more water is needed, add hot water if needed.
7.At end of cooking add the orange juice & gently mix through.
8.Remove pan from heat, keep covered.
9.Prepare the Tadka. Heat a small pan.
10.Add the ghee / oil, when hot add the whole spices.
11.Fry for a few seconds then pour over the Ekabari and cover the pan to seal in the aromas.
12.Mix through after 3-5 mins. and serve warm with papads or a tomato chokha or salad.