Abadha
Veg
The sacred khichdi of the Puri Jagannath temple — rice and split moong cooked together with ghee, cumin, and a restrained masala in enormous quantities in the Ananda Bazaar, the world's largest kitchen. Served as Mahaprasad to thousands of pilgrims daily, the Jagannath abadha is cooked in earthen pots stacked in rows over wood fires; the topmost pot cooks first (a miracle attributed to Lord Jagannath's presence). Milder and more satvik than any restaurant khichdi.
Cuisines
Odia
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 2 cups | basmati rice |
| 1 cup | moong dal (split yellow gram) |
| 1 cup | mixed vegetables (carrot, beans, peas) |
| 2 tablespoons | ghee |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 2 tablespoons | cashew nuts |
| 1 pinch | asafoetida |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | ginger paste |
| 2 tablespoons | coconut, grated |
| 2 tablespoons | coriander leaves, chopped |
| 2 cups | water |
| 1 | salt to taste |
Instructions
- 1 Wash and soak the basmati rice and moong dal together for 30 minutes.
- 2 Heat ghee in a large pot over medium heat.
- 3 Add mustard seeds and cumin seeds, and let them splutter.
- 4 Add cashew nuts and sauté until golden brown.
- 5 Add a pinch of asafoetida and ginger paste, and sauté for a minute.
- 6 Add the mixed vegetables and sauté for another 5 minutes.
- 7 Drain the soaked rice and dal, and add them to the pot.
- 8 Add turmeric powder and salt, and mix everything well.
- 9 Pour in 2 cups of water and bring it to a boil.
- 10 Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the rice and dal are cooked.
- 11 Once cooked, add grated coconut and chopped coriander leaves.
- 12 Mix gently and serve hot.
Tips
For extra flavour, roast the moong dal lightly before soaking.