Divine Khichdi Mahaprasad of Jagannath Puri Temple
The divine Khichdi Mahaprasad of Jagannath Puri Temple is a sacred delicacy that transcends the realms of taste, leaving devotees and food enthusiasts alike in a state of pure bliss.
This humble one pot khechudi dish, prepared with great devotion and offered to Lord Jagannath, is a symphony of flavors and textures that will transport you to a realm of gastronomic ecstasy. Made with rice, lentils and aromatic spices, the Khichdi Mahaprasad is a harmonious blend of simplicity and complexity – a true testament to the artistry of Indian cuisine.
Every morsel of this divine dish is believed to be infused with the blessings of Lord Jagannath, making it a spiritual experience in itself. The sheer devotion and love with which it is cooked and served is palpable, as thousands of pilgrims savor this sacred mahaprasad, considering it a rare privilege.
Join us as we embark on a culinary journey to uncover the secrets and significance of the enchanting Khichdi Mahaprasad of Jagannath Puri Temple. Prepare to have your taste buds awakened and your soul nourished by this unforgettable gastronomic experience.
Table of Contents
Why Jagannath Temple Prasad is called Mahaprasad?
Every day throughout the year 56 food items are offered to Lord Jagannath in the temple of Puri in Odisha, India. The 56 food items offered to the deities Lord Jagannath, Lord Balaram and Maa Subhadra which widely known as chappan bhog. This bhog or naivedyam is then offered to Maa Bimala in Sri Mandir, after which the chappan bhog becomes mahaprasad.
Khichdi or Khechudi Bhog is offered to the deities in the Sakala Dhupa Bhog at 10 a.m is also called Raja Bhoga or Kotha Bhoga. In the Sakala Dhupa, the deities ( Lord Jagannath, Lord Balaram and Maa Subhadra) are worshipped in sixteen different styles called “sodasha upachars“ and then first cooked prasad is offered to the deities. This prasad is then reoffered to godess Maa Bimala after which it turns into Mahaprasad.
There are several varieties of khichdi or khechudi are offered to the deities in the Sakala Dhupa which are as follows :
- Khechudi or Khichdi (the recipe here)
- Nukhura Khechudi
- Sana Khechudi
- Taila Khechudi
- Majuri Khechudi
- Dala Khechudi
Ingredients and preparation of Khichdi Mahaprasad
The Khichdi Mahaprasad is made with a handful of simple yet flavorful ingredients. The main components include rice, lentils (usually moong dal), ghee (clarified butter), and a blend of aromatic spices (such as cumin seeds, bay leaves, asafetida, ginger, and black pepper).
The process of preparing Khichdi Mahaprasad begins with washing and soaking the rice and lentils separately. The soaked rice and lentils are then cooked together in a large vessel with water and spices. The dish is slow-cooked over a wood-fired stove, allowing the flavors to meld together and create a rich, fragrant broth.
Once the Khichdi Mahaprasad is cooked to perfection, it is garnished with generous amounts of ghee and served hot, along with other traditional accompaniments like dalma (a lentil and vegetable stew) and mahura (a mixed vegetable curry).
How to prepare the Khichdi Mahaprasad (Step by Step Recipe)
- Take 1 cup of Ambemohar rice or Gobindobhog rice and 1/2 cup of Moong Dal in a mixing bowl. This is an aromatic rice especially used in the temple for preparing the prasadam.
2. Wash the rice and lentil 2 to 3 times with water. Drain the water after washing the rice and dal.
3. Soak the washed rice and dal in water for 15 minutes.
4. Heat a clay pot for cooking of this Khichdi mahaprasad. In Jagannath temple kitchen, the daily 56 bhog is cooked in clay pots. If you do not have a clay pot, you may use any utensil available in your kitchen.
5. Add 5 cups of water to the clay pot.
6. Once the water starts boiling, add the soaked rice and dal without the water.
7. Add the below ingredients one by one :
- Bay Leaves – 2
- Cumin seeds – 1 tsp
- Asafetida or Hing – 1/4th tsp
- Salt as per taste (We have used rock salt as it is used in Jagannath Temple Kitchen)
- Turmeric powder – 1/2 tsp
- Black Pepper powder – 1 tsp
- Grated Ginger – 1 tsp
- Cow Ghee – 1 tsp
8. Gently stir to mix all the ingredients with the rice and dal. Cook till rice and dal are almost boiled.
9. When the rice and dal is 90% cooked, add 1/2 cup of grated coconut to the khichdi. Give a good stir and cook the khichdi on low flame for 10 minutes more.
10. Once the khichdi is completely cooked, add 1tsp of jaggery and 1 tsp of cow ghee. Mix well with the khichdi and it is ready to be offered to the lord Jagannath for bhog.
Khichdi Mahaprasad Recipe of Puri Jagannath Temple
Equipment
- 1 Clay pot for cooking It is optional. In the Jagannath Temple kitchen, clay pots are used for cooking the mahaprasad.
Ingredients
- 1 cup Ambemohar or Gobindobhog Rice
- 1/2 cup Split Yellow Moong Dal
- 1/2 cup Grated Coconut
- 1 tsp Jaggery
- 1 tsp Cow Ghee
A
- 2 Bay Leaves
- 1 tsp Cumin seeds
- Rock Salt as per taste
- 1/4 tsp Asafoetida / Hing
- 1/2 tsp Turmeric powder
- 1 tsp Black Pepper Powder
- 1 tsp Grated Ginger
- 1 tsp Cow Ghee
Instructions
- Take the Ambemohar or Gobindobhog rice and Moong dal in a mixing bowl. Rinse the rice and dal with water for 2 to 3 times. Drain the water.
- Keep the rice and dal soaked in water for 15 minutes.
- Heat a clay pot for cooking of this Khichdi mahaprasad. In Jagannath temple kitchen, the daily 56 bhog is cooked in clay pots. If you do not have a clay pot, you may use any utensil available in your kitchen.
- Add 5 cups of water to the clay pot. Once the water starts boiling, add the soaked rice and dal without the water.
- Add the ingredients mentioned under "A" one by one
- Gently stir to mix all the ingredients with the rice and dal. Cook till rice and dal are almost cooked.
- When the rice and dal is 90% cooked, add the grated coconut to the khichdi. Give a good stir and cook the khichdi on low flame for 10 minutes more.
- Once the khichdi is completely cooked, add jaggery and cow ghee. Mix well with the khichdi and it is ready to be offered to the lord Jagannath for bhog.