Intro: A Thali That Feels Like Prayer
If you’ve ever attended an Odia festival, temple offering, or even a Friday lunch at home during Manabasa Gurubar, chances are you’ve tasted this golden combo — Khechudi and Dalma.
Khechudi is a light, ghee-roasted moong dal khichdi while Dalma is a nutritious dal made with vegetables, tempered with cumin, and slow-simmered to perfection. This combo tastes of celebration and simplicity — all in one.
Part 1: Khechudi (Odia Moong Dal Khichdi)
Ingredients:
1 cup rice
½ cup moong dal (dry roasted)
1 tbsp ghee
1 bay leaf
½ tsp cumin seeds
2–3 crushed black pepper
Salt to taste
4 cups water
Steps:
1. Dry roast moong dal until aromatic. Wash rice and dal.
2. Heat ghee in a pot. Add bay leaf, cumin, pepper.
3. Add rice-dal mix. Stir. Add water and salt.
4. Cover and cook till soft and fluffy. Adjust ghee before serving.
Part 2: Dalma (Odia Mixed Veg Dal)
Ingredients:
½ cup arhar/toor dal
1½ cups chopped vegetables (raw banana, pumpkin, ridge gourd, beans)
1 small tomato (optional)
1 tsp grated ginger
½ tsp turmeric
Salt to taste
Water as needed
For Tempering:
1 tsp cumin seeds
1 dry red chili
1 tsp ghee
A pinch of hing
Grated coconut for garnish (optional)
Steps:
1. Boil dal and veggies together with salt, turmeric, and ginger until soft.
2. Heat ghee, add cumin, chili, hing. Pour over the dal.
3. Garnish with coconut or coriander.
Serving Suggestions:
Serve hot khechudi topped with ghee, next to a bowl of dalma
Pair with papad, kancha amba khatta, and khiri for a full festive thali
Why I Love It
This is the kind of food that feeds more than the stomach. Khechudi with Dalma is healing, grounding, and blessed with simplicity.
The Pinch of Masala 