Mitha Khechudi

A typical festive day in Odisha and this rice dish usually makes its way through to lunch. Without any requirement for onion and garlic, it has established itself as a perfect puja day recipe !

Mom's Recipe, packed with proteins, carbohydrates & nostalgia -

INGREDIENTS

• 1 Cup Basmati Rice
• 1/4 Cup Mung Dal/ Moong Dal/ Green Gram
• 8-10 Cashew
• 8-10 Raisins
• 1 Bay Leaf
• 1" Cinnamon/ Dalchini
• 2-3 Green Cardamom
• 1 Black Cardamom
• 4-5 Cloves
• 4-5 Whole Black Pepper
• 1 Tbspn Sugar
• 1 Tspn Turmeric Powder
• Ghee
• Salt, as per taste

METHOD

• Rinse and soak the rice and mung dal for about 30 minutes.
• Heat about a couple of tbspns of ghee in a pan. Add the dry spices, cashews and raisins. Saute for about a couple of minutes or till the flavors start emanating and cashews start browning. 
• Drain the water from the rice and mung dal. Add the rice along with the dal. Saute till they start to get a brownish color. Add salt, sugar, turmeric and water (2 and 1/2 Cup - water should be double the rice and mung quantity). Mix well and cook on the lowest flame.
• Stir occasionally to prevent the contents from sticking to the base of the pan. Add more water if necessary, for rice to get cooked.
• Serve this khechudi warm, with any Dal dish.

Rinse and soak the rice and mung dal for about 30 minutes.

The dry spices, cashews and raisins.

Heat about a couple of tbspns of ghee in a pan. Add the dry spices, cashews and raisins. Saute for about a couple of minutes or till the flavors start emanating.
Drain the water from the rice and mung dal. Add the rice along with the dal. Saute till they start to get a brownish colour.

Add salt, sugar, turmeric and water (2 and 1/2 Cup - water should be double the rice and mung quantity). Mix well and cook on the lowest flame.
Stir occasionally to prevent the contents from sticking to the base of the pan. Add more water if necessary, for rice to get cooked.

And, relish !!