Puri Khechedi (Mahaprasad Style)
A soft, ghee-laden rice and moong dal preparation cooked in the temple kitchens of Puri and served as part of the Mahaprasad offering.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Heavy-bottomed pot
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 8 g
- carbs
- 45 g
- fibre
- 5 g
- protein
- 9 g
- calories
- 280 kcal
Instructions
- 1
Toast the moong dal in a dry pan. Cook until it turns lightly golden and smells fragrant.
- 2
Rinse the rice and roasted dal together under cold water.
- 3
Heat the ghee (clarified butter) in a heavy pot. Add the cumin seeds, bay leaf, and asafoetida.
- 4
Add the grated ginger. Stir it for a few seconds.
- 5
Add the rice and dal mixture along with the turmeric.
- 6
Pour in the water and bring it to a boil.
- 7
Add the green peas if you are using them. Turn the heat down and cover with a lid.
- 8
Cook gently until the rice and dal are completely soft. The mixture should be thick like porridge.
- 9
Add the salt and stir in the remaining ghee. Serve hot.
Chef's tips
Roasting the dal before cooking gives this temple-style khechedi its lovely aroma. Keep the texture soft and slightly runny, not dry like a pulao (rice pilaf).
Ingredient substitutions
- moong dal → masoor dal
Storage
Refrigerate for up to a day; it thickens on cooling.
Reheating
Reheat with a little water or milk to restore the soft consistency.
Common mistakes to avoid
- •Skipping the step where you roast the dal.
- •Letting the dish cook too dry instead of keeping it soft and loose.
Serving suggestions
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