Odia Khechudi
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Ingredients
- 200 g basmati rice
- 150 g split green moong dal
- 150 g cauliflower florets
- 100 g frozen peas
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp ground turmeric
- 3 tbsp ghee
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 433 kcal
- Protein
- 15 g
- Carbohydrate
- 63.9 g
- of which sugars
- 2.6 g
- Fat
- 11.8 g
- of which saturates
- 6.8 g
- Fibre
- 6.3 g
- Salt
- 0.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-roast the split green moong dal for 3-4 minutes until fragrant, then rinse with the rice.
- 2
Heat the ghee in a large pan and fry the bay leaves and cinnamon stick for 30 seconds, then stir in the ground turmeric.
- 3
Add the rice, dal and cauliflower and stir to coat, then pour in 800ml water.
- 4
Bring to the boil, cover and simmer over low heat for 20 minutes, stirring in the frozen peas for the final 5 minutes, until the rice and dal are completely soft.
- 5
Season to taste and scatter with the chopped coriander before serving hot.
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