Khicede
An authentic vegetarian recipe from Odisha, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
200g Rice (short-grain or regular)
100g Split yellow moong dal
30ml Ghee
4g Cumin seeds
2piece Bay leaves
10g Ginger (grated)
2piece Green chillies (slit)
3g Turmeric powder
1g Asafoetida (hing)
150g Potato (cubed)
100g Cauliflower florets
60g Green peas
6g Salt
900ml Water
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the rice and moong dal together under cold water until the water runs clear. Soak for 15 minutes, then drain.
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Dry-roast the moong dal in a pan over medium heat for 3–4 minutes until lightly golden and fragrant. Set aside.
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Heat ghee in a pressure cooker or heavy-bottomed pot over medium heat.
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Add cumin seeds and bay leaves. Let them splutter for 30 seconds.
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Add asafoetida and grated ginger. Stir for 30 seconds.
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Add the green chillies, potato cubes, and cauliflower florets. Sauté for 2 minutes.
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Add the drained rice and roasted moong dal. Stir to coat with the ghee and spices.
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Add turmeric powder and salt. Mix well.
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Add water (use about 4 cups for a soft, porridge-like consistency). Stir to combine.
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If using a pressure cooker, cook on high heat for 2 whistles, then reduce heat and cook for 5 more minutes. Release pressure naturally.
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If using a pot, bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes, stirring occasionally, until the rice and dal are completely soft and the mixture has a thick, porridge-like consistency.
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Add green peas in the last 5 minutes of cooking. Stir well and adjust salt.
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Finish with a generous drizzle of ghee and serve hot with papad and pickle.
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Chef's Tips
Roasting the moong dal before cooking adds a nutty depth of flavor that distinguishes Odia khicede from plain khichdi.
The consistency should be soft and flowing — Odia khicede is wetter than North Indian khichdi, almost like a thick porridge.
Ghee is essential; do not substitute with oil as it defines the richness and aroma of the dish.
Khicede is considered a comfort food and is often served during illness or festivals as prasad at Jagannath Temple in Puri.
About This Dish
Khicede is a traditional vegetarian dish from Odisha, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Roasting the moong dal before cooking adds a nutty depth of flavor that distinguishes Odia khicede from plain khichdi. - The consistency should be soft and flowing — Odia khicede is wetter than North Indian khichdi, almost like a thick porridge. - Ghee is essential; do not substitute with oil as it defines the richness and aroma of the dish. - Khicede is considered a comfort food and is often served during illness or festivals as prasad at Jagannath Temple in Puri.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy