Adda Hengu Muga Khechidi is a dish that holds significant cultural and religious importance in the state of Odisha, particularly in the temple town of Puri. The dish is a popular form of Mahaprasad, which is the sacred food offered to Lord Jagannath at the Jagannath Temple in Puri. It is also commonly served during various religious festivals and celebrations in Odisha.
In its most basic form, Adda Hengu Muga Khechidi is made with rice and whole green gram, which is also known as moong dal. The dish is seasoned with asafoetida, ginger paste, bay leaf (optional), and ghee. The rice and dal are cooked together in water until the rice is soft and fluffy. The addition of ghee towards the end of cooking adds richness and flavor to the dish. The result is a simple yet flavorful and comforting dish that is often served with other side dishes such as papad, aloo bhaja (fried potatoes), and chutney.
One of the unique aspects of Adda Hengu Muga Khechidi is its preparation process. The dish is traditionally cooked in a handi, which is a type of earthenware pot that is commonly used in Indian cooking. The handi is heated over a wood fire, which gives the dish a distinct smoky flavor. This cooking method is said to be a key factor in the taste and texture of the dish, and is still practiced in many households and restaurants in Odisha.
In addition to its delicious taste, Adda Hengu Muga Khechidi is also considered to be a nutritious and healthy dish. Whole green gram is a good source of protein, fiber, and other essential nutrients, and is believed to have a number of health benefits. When combined with rice, the dish provides a complete source of protein that is easy to digest and is perfect for anyone looking for a light and satisfying meal.
Beyond its nutritional value, Adda Hengu Muga Khechidi is also deeply intertwined with the cultural and religious traditions of Odisha. The dish is a staple of the Mahaprasad that is offered to Lord Jagannath at the Jagannath Temple in Puri, and is also commonly served during various religious festivals and celebrations. The dish is often made in large quantities and shared with friends, family, and neighbors, creating a sense of community and togetherness that is central to the culture of Odisha.
During the Durga Puja festival, which is celebrated with great fervor in Odisha, Adda Hengu Muga Khechidi is an essential part of the Devi Puja samarpan (offering). It is made in large quantities and offered to the goddess of Devi Pitha as a sign of devotion and gratitude. The dish is believed to have a special significance during this time, as it is said to have the power to purify and nourish the body and soul.
In recent years, Adda Hengu Muga Khechidi has gained popularity beyond the borders of Odisha and has become a popular dish in other parts of India and even in other countries. Many people are drawn to the dish for its unique flavor and its association with the rich cultural heritage of Odisha.
In conclusion, Adda Hengu Muga Khechidi is a dish that holds immense cultural and religious significance in the state of Odisha. Its simple yet flavorful combination of rice and whole green gram, seasoned with asafoetida, ginger paste, and ghee, has been enjoyed for generations and is an important part of the culinary tradition of the region. Whether enjoyed
Adda hengu khechidi is the real treasure kind of food, you can take it without side dish with full satisfaction. But you can take take with Mitha Dali, Kadali Alu Golamaicha Pani, Jhada Macha Besara, Saga Muga Temple Style and Sukha Bota Tarkari.
Adda Hengu Muga Khechdi
Ingredients
- 1/2 kg Rice
- 250g Moong dal (soaked overnight)
- Large half Large half ginger paste
- 2 tsp Hing (asafoetida)
- 1 bay leaf (optional)
- 4 tsp Ghee
- Salt as per taste
Instructions
- Before half an hour of cooking, wash the rice and soak the whole moong dal overnight.
- In a pot (preferably a handi), heat 2 tbsp of ghee and add ginger paste. Saute for 3 seconds to reduce the raw smell.
- Add hing (asafoetida) to the pot and saute for a little while.
- Add the soaked and washed moong dal to the pot and saute for 2 minutes.
- Pour 1.5 litres of water into the pot and wait for it to boil.
- Add the washed rice to the pot and wait for it to cook. If the water gets reduced and the rice is not fully cooked, you can add more hot water.
- Once the rice is fully cooked, add the remaining 2 tbsp of ghee and switch off the gas.
- Mix well and your Hengu Muga Khechidi is ready to serve.
Notes
- Rice (100 g): 130 calories
- Whole moong dal (125 g): 333 calories
- Ghee (56 g): 407 calories
- Ginger paste, hing, salt, and bay leaf: negligible calories
- Rice: Rice is a good source of carbohydrates and provides energy to the body. It is low in fat and cholesterol and contains small amounts of protein, vitamins, and minerals such as thiamin, niacin, and iron.
- Whole moong dal: Moong dal is a good source of protein and dietary fiber. It is also rich in vitamins and minerals such as folate, iron, and potassium. Moong dal is low in fat and cholesterol and is easily digestible.
- Ghee: Ghee is a type of clarified butter and is used in Indian cooking. It is high in calories and saturated fat but contains small amounts of vitamins A, D, and E.
