This simple dish, made with only a few ingredients, is healthy and easy to digest. It satisfies hunger while also providing much-needed warmth and comfort when one is unwell.
Khichdi has been a vital element of our cuisine since ancient times. Khichdi, which is quick to make and requires only a few simple ingredients, has satisfied our hunger and calmed us while we were ill. The combination of lentils and rice makes it a protein-rich dish. Khichdi provides quick energy and keeps you full for longer. Khichdi is a versatile food that offers numerous health benefits. The colour, texture and flavour vary according to the components used. Here are seven khichdi variants from throughout India that you might want to try.
This wonderful delicacy comes with a lengthy history. It is reported that Sultan Ahmed Shah I, the founder of Ahmedabad, loved khichdi and ate it every day. The dish is popular throughout the state, and different parts of Gujarat serve distinct sorts of Khichdi; some are savoury, while others are sweet. The savoury type comes in both vegetable and non-vegetable varieties. However, the most popular type of Gujarati Khichdi is the savoury one, which is cooked with lentils and rice and served with sweet kadi and tangy on the side. The combination of Gujarati Khichdi and Kadi is a true treat.
The Keema Khichdi from Andhra Pradesh, maybe the only known non-vegetarian Khichdi in India, was originally produced by chefs working in the Nizams’ Royal Palace. Khichdi tastes similar to Hyderabadi biryani, but the cooking procedure is different. The key ingredients in this Khichdi are lentils, rice, minced beef and an abundance of indigenous spices. Salan, a tangy or ‘khatta’ side dish, is typically served alongside the entree.
Tamil Nadu is famed for its distinct culinary culture and excellent meals such as dosa, idli and vada, which are popular throughout India. Tamil Nadu also produces some of the most exquisite Khichdi in India. Pongal is the name given to their rendition of the basic khichdi. Unlike in other regions of India, where Khichdi is eaten for dinner, Pongal is a breakfast dish. It is made with rice, lentils and big dollops of ghee and comes in both sweet and savoury varieties. The sweet variation, known as Chakkara Pongal, uses the same ingredients but adds jaggery. The savoury version includes ground or whole black peppers and is seasoned with cumin, red chilli and cashew nuts.
Not only does Khichdi vary by state in India, but it is also enjoyed at different times. Most Bihar homes cook Khichdi on weekends and important events such as Makar Sankranti, a harvest celebration held in January. During the festival celebrations, Khichdi is served to the deity and is made with rice, black gramme, ginger, chilli and plenty of ghee. Bihari Khichdi, one of the state’s most popular foods, coupled with choka, a dish made with mashed potatoes and eggplant seasoned with mustard oil, is sure to make your taste buds dance with delight and fill your tummy and heart.
Bisi Bele Bhath is a distinctive Khichdi for several reasons. It is cooked with toor dal rather than the traditional moong dal. However, the fundamental flavour variation is due to a distinctive masala mix containing a blend of 30 spices. This spice blend distinguishes it as one of India’s unique Khichdi, with a distinct savoury flavour. It is stuffed with a variety of veggies and served with a liberal drizzle of desi ghee.
The term Khichdi means hodgepodge. Whether hodgepodge or not, khichdi is a complete one-pot meal.
