A simple mix of spices, rice, and daal, khichdi is a delicious staple food
In an Indian household, the most simple, easy, and nutritional Indian meal is a humble Khichdi. Made from basic ingredients, like rice, daal (pulses), and a few spices, it’s a quintessential Indian food. And due to our rich culture of food, khichdi comes in various textures and tastes. An ultimate comfort food, there might be close to 30 kinds of khichdi.
Moong Dal Khichdi All it contains is equal quantities of rice and dal- moong dhuli or moong chilka- combined with double the amount of water, a dash of salt, and few green chilies. Health and easy to digest, in another version of moong chilka daal khichdi, it is made adding cumin, coriander powder, and less water forming a biryani like consistency.
Pongal khichdi This khichdi is made down south in Tamil Nadu during the festival of Pongal, in the celebration of the harvest season. Made with lentils, rice, and lots of ghee, it is made both spicy and sweet. While the savoury khada or Melangu Pongal is rich in curry leaves, lentils, and loads of black pepper, the sweet shakkarai Pongal is loaded with dry fruits and jaggery.
Gujarati Khichdi There are quite a few delicious versions of the khichdi here. From spicy Ram Khichdi, loaded with vegetables like cauliflower, brinjal, peas, and beans, to the mildly spiced Sola Khichdi, to an assortment of masoor, urad, toovar and minced meat, cooked with milk in ghee, the dish is highly prevalent here. And be it any kind of khichdi is always served with a bountiful helping of sweet Gujarati kadhi.
Bisi Bele Bath Bisi Bele Bhath originated in the Mysore Palace and is widely loved in Karnataka. Made with toor dal instead of moong dal, it is made using rice, ghee, vegetables, and spices like nutmeg, asafoetida, curry leaves, and tamarind pulp. Lastly adding a generous amount of ghee and served with chutney, boondi, or papad.
Bengali Khichuri A typical Khicuri made with roasted moong dal, desi ghee, and ginger but sans the garlic or onion. And some also like to add vegetables like peas, potatoes or tomatoes. Often the side dishes are sweet tomato chutney or fried Hilsa fish.
Bajara Khichdi It is from the state of Rajasthan and is unique due to its usage of bajara. From ancient times, sorghum (jowar) or bajra (millet) is used as the main ingredient and served with curd, garlic chutney, or pickles. However, a dollop of ghee is poured on the top of this khichda.
Khichdi is and remains one of the most simple, satisfying, and easy to make a one-pot meal. Owing to its legacy, khichdi has become an iconic and integral part of the Indian cuisine.
