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
| 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 &...
| 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. |