Dal khichdi a simple homemade food that is nutritious and delicious. It is a one-pot easy meal recipe made with rice and lentils, and it is a healthy wholesome meal. It is also one of the solid food recipes consumed by young toddlers or kids to eat and can also be served to adults with indigestion problems. It is a very popular dish across the Indian subcontinent.
Khichdi is a complete meal made with rice and lentils which are pressure cooked together and in India, it’s synonyms with illness. I mean if you are ill, you eat khichdi. Usually, the simple khichdi is made using only rice, lentil (usually moong dal since it’s very light on the stomach) salt, and turmeric. It’s served with little ghee on top and with a side of yogurt. It is accomplished with papad and achar also.
The term khichdi is derived from Sanskrit word khicca, a dish of rice and legumes. It is made in different ways in different parts of the country. The place I belong to, it’s made like a porridge. So we add extra water with rice and dal and cook it to a porridge-like consistency. In some parts of the country, it’s made almost like a pulao. It has many variations like using different lentils and adding a variety of vegetables such as cauliflower, potato, and green peas are commonly added. A popular variant in coastal Maharashtra is made with prawns.
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It is generally assumed to be bland and boring, people don’t like it. But they accomplish it with a various substitute that enhances the taste of it. In India khichdi is a national dish as it is being globally promoted by the government of India as “queen of all foods”. Even a khichdi festival celebrated all over India. As khichdi is not native to any regional cuisine and made in so many different ways.
Khichdi Of Different States
It is a very popular dish of Gujrat. It is also served in various flavors such as sadi khichdi, masala khichdi, Swaminarayan khichdi, etc. It is served with special kadhi and adds on dishes.
In Bihar, it is made with rice, dal, and garam masala, cooked into a semi paste like consistency and eaten with ghee, baigan ka bharta, aloo ka bharta, tomato chutney, papad, and mango pickle. Sometimes they add cauliflower and peas to it.
In Haryana, it is made from pearl millet and mung dal and often eaten by mixing with warm ghee or lassi, or even yogurt.
In Bengal, it is a rich delicacy that is made with a mix of ingredients. It is a staple for holy ceremonies and as an offering to gods. Often seasoned with ghee, and achar, it is accompanied with meat curries, fish, potato chops, different types of pickles, and omelets.
In Orissa, it is a very popular dish because it is offered to Lord Jagannath at the temple and then given to the devotees as prasad. It is moog dal and rice khichdi which is served with papad, pickle, curd, aloo bharta, or baigan bharta, raita, Dalma, and chutney.
In South India it is known as bisi bele bath hot lentil rice, is a famous variant of khichdi from Karnataka, a state in southern India. In south India, rice is known as a bath. Pongal, a dish similar to khichdi, is popular in southern India. It is primarily made of rice and lentils, and seasoned with black pepper, cumin, and cashews.
In Rajasthan, it is made from pearl millets, rice, and lentils. Millet is very nutritious that is a must used in winters in Rajasthan, as it helps to combat the extreme cold along with lentils and rice.
