About Khichdi

Khichdi is derived from Sanskrit word Khicca which refers to a dish prepared from rice and pulses. In English the term is spelled as khichdi or khichri. It is also alternatively spelled as khitchdee, khichdee, khichadi, khichuri, and khichari. Khichdi is enjoyed throughout Indian subcontinent and the neighboring countries of Bangladesh, Pakistan, Sri Lanka, etc. It is normally served as a main meal or as a comfort food. It is enjoyed with a chutney, curry (kadhi), pappads, ghee, yoghurt , pickle or sauce. It is believed the Anglo-Indian dish kedgeree was inspired from it.

History of Khichdi
It is believed that the khichdi recipes were developed in India during the medieval periods. Its first mention dates back to 15th century when the Russian adventurer Afanasiy Nikitin took a note of this dish in his travelogue. But the Mughals popularized the dish. The mention of the khichdi recipes are found in the Ain-i-Akbari , which was written by Mughal Emperor Akbar’s minister Abu'l-Fazl ibn Mubarak. He also gave out information of seven khichdi recipes which were followed during that time. There are several popular anecdotes about Akbar, Birbal and khichdi.

Common Ingredients Used in Khichdi Recipes
Normally rice, lentils (yellow moongdal) and spices like cinnamon, cloves, chilly, bay leaves, fenugreek, asafoetida and peppercorn are used in the preparation of Khichdi. Other than that chopped onions, ginger, and vegetables like cabbage, pumpkin, carrot, cauliflower, green peas, and potatoes are used. Normally, lot can be experimented with ingredients but only 2-3 variations of vegetables taste good in the khichdi recipes.

Variations of Khichdi Recipes
In Maharashtra the prawn-khichdi is popular where the prawn is added to the dish of rice and lentils.

In Bengal, the dish is often prepared as an offering to god and is enjoyed during the rainy days too. Bengalis believe that the khichdi is a rich gourmet dish.

In Kutch it is enjoyed as the daily meal of the people. Many improvisations are made to the recipes to incorporate the regional variations.

Throughout North India, khichdi is treated as the light food and given to the sick, the custom remains the same in neighboring Pakistan too. In Pakistan sometimes it is prepared using the meat too.

Khichdi is also famous as campfire food in India. It is a light dish and often suggested by Ayurvedic and naturopathy practioners as an effective stomach aid. Khechidi is prepared in Odissa as an offering to god.

It has become a sort of routine food of the people of Bihar where they eat it on all Saturdays and the Makar Sankranthi.

It is known as Bisi Bele Bath and in Karnataka and Tamilnadu .

Popular Khichdi Recipes

Masala Khichdi: This is a spicy khichdi where spices are used in generous amounts for the preparation of the khichdi.
Kheema Ki Khichdi: This is a delicious khichdi recipe which blends the goodness of rice, lentils and red meat.
Moong Daal Khichdi: This is known as the dish to sooth the hungry souls. The wonderful hues of yellow and aroma of spices make it worth trying.
Bengali Khichdi: This is a healthy dish from Bengal, which packs in appreciable amounts of iron in one serving itself.
Kolambi Khichdi: This is a rich rice dish enjoyed by the people of Maharashtra where the khichdi is prepared using the prawn, coconut milk and rice.
Sabudana Khichdi: This is a popular tapioca pudding where instead of rice and lentils tapioca pearls and groundnut are used in the preparation of the dish.

Trivia
Khichdi is the name of a popular television series in India.