Khichdi is made in some form or the other throughout India. It is hard to pinpoint where it originated from. It is a one-pot meal that was filling and nutritious. Maybe that is why it is so popular all over the Indian subcontinent. So what is the Goan version of khichdi? Do we have one? Yes, we do!

In the month of poush, bethem is made. It is made with parboiled rice or ukdo tandool in Goa. The whole moong is roasted until it turns brown in color. They are then ground using a traditional stone grinder called “daantem”. The skin of the moong was discarded. Like all other khichdi, it is cooked in one pot. But to add the Goan touch to it, it is cooked with jaggery and coconut. 

I was having a conversation with my mother and was asking her if we make khichdi. She said, “Your granny would make it every year. I haven’t had it since she passed away”. I still couldn’t remember what she was talking about. Then a conversation about “Manni Punov” came. It is the poornima or full moon that falls during the month of poush. For this poornima, some families worship Goddess Jagdamba. An offering of liquor, fish, and eggs, along with this khichdi is made to the Goddess. Now it is unusual to serve non-veg food to Hindu Gods as prasad, so the other deities are covered during the ritual. It is during this discussion that she said, “Bethem is the khichdi we offer”.

All those memories came rushing in! I remember hating this dish as a kid. But when I was making it today, the aroma of the roasted moong, especially when I was grinding them, took me back to my granny’s kitchen. I remember her sitting on the floor and grinding the moong with the daantem as we ran around her. It is amazing how food brings back such amazing memories and all you can do is wish that you can go back to that exact moment, give your granny one tight hug, and enjoy her food without making a fuss about it. 

I am not sure how often this is made nowadays. I don’t hear it being talked about at least. It is the last day of poush today and it also happens to be my granny’s death anniversary. So I decided to make this to pay an ode to her lovely traditional cooking.  

What you will need:

How to make it:

• Dry roast the whole moong until they turn brown on a medium flame.
• If you have a daantem, you can crush them using it. I do not, so I just used my mortar and pestle to grind them coarsely. Tip: They should split but not turn into a powder.
• In a pot, add washed parboiled rice, the moong, freshly grated coconut, jaggery, salt, and water. 
• Crush some cloves and add them to the pot as well. Mix well.
• Let the mixture cook on a slow flame. Stir occasionally.
• When most of the water is evaporated and the rice is cooked, the bethem is done.
• Enjoy!