Khichdi transcends generations and regions as a hearty dish that revitalizes and restores body and soul. Each bowl is a tribute to time-tested local flavors and nutritious ingredients. Khichdi is more than just food; it is a festival of tastes. “Its detoxifying and digestive benefits are ideal for recovery during the winter months. Its Ayurvedic properties help restore balance and harmony after the festive indulgence of Laura and Makar Sankranti,” says General Practitioner – Dr. Ramesh Subramanian.
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Khichdi is also a comfort food as its soft texture and warmth have a warming effect on the body. It is made with ingredients like rice, dal and sometimes turmeric, ginger and ghee, which generate energy in the body and help boost immunity. It helps to prevent seasonal diseases. This nutrient-dense dish is easy on the gut. It is usually served with pickles, chaas and papad.
Amreen Shaikh, Chief Nutritionist, Fortis Hospital, Mulund sheds light on the nutritional benefits of khichdi ingredients:
Benefits of khichdi ingredients
• Rich in carbohydrates, rice provides adequate energy.
• Legumes like mung dal are high in protein and fiber, which helps with muscle recovery and digestion.
• Ghee contains healthy fats that provide warmth and aid in the absorption of nutrients.
• Turmeric contains curcumin, an anti-inflammatory and antioxidant compound that boosts immunity and reduces inflammation.
• Ginger is rich in gingerol, helps improve digestion, fights infection and provides warmth.
• Adding vegetables increases the fiber content, which is useful for digestion.
• Adding spices like pepper and cumin helps improve metabolism, has anti-inflammatory properties, and aids in nutrient absorption.
Sabudana or sago is gluten-free, boosts energy, improves digestion and supports blood pressure.
Essentially, khichdi is a nutrient-dense dish that caters well to the body’s winter needs, providing warmth, energy and immune support.
The variety of khichdi spans the length and breadth of our country:
Gujarati khichdi is an original version consisting of a delightful mixture of soft rice, lentils and dollops of ghee from a yogurt-based kadhi infused with subtle spices.
Venn Pongal (Spicy) and Shakkarai Pongal (Sweet) are native to Tamil Nadu and are staples of the Pongal festival. With a tempering of whole black pepper, ginger and cumin seeds, along with cashews and raisins, in a generous drizzle of clarified butter over cooked rice and moong dal, the spicy Pongal also offers the benefit of curry leaves. It is eaten with sambar and papadams. Sweet Pongal comes with the benefits of jade and lentils.
Odisha’s meeta khechudi, made with rice, lentils, whole spices and sugar, is paired with dals, a vegetable and lentil preparation.
Bisi bele baath from Karnataka consists of a mix of masala spices in rice, lentils and lots of local vegetables, usually eaten with papads and frium. Anna is another dish from this state.
Keema khichdi from Andhra Pradesh consists of rice and lentils, minced meat and loaded with local spices. Served with salan as a side dish, it almost tastes like biryani.
Sabudana (sago) khichdi is Maharashtra’s signature comfort food. It is a healthy food that contains crushed peanuts, chilies, ginger and coriander leaves.
In Rajasthan, there is bhairah khichdi, served with garlic chutney and yogurt.
Khichuri of West Bengal includes tomatoes, potatoes and peas and is mainly consumed as a light dinner.
Mong ketchir from Kashmir is known to have the aromatic flavor of hing and rich Kashmiri spices.
Garhwal khichdi from Uttarakhand includes rice, black urad dal and sesame seeds.
Don’t miss Amla Kichdi from Uttar Pradesh. Gooseberry provides immunity and antioxidants of vitamin C, turmeric and spices.
Himachal Pradesh has its own Balae Khichdi which is made with black chana and buttermilk.
Aloha on the Ganges in Rishikesh offers khichdi from rich Balae Khichdi from Himachal to fragrant Anna Khichdi from Karnataka. Each variety is cooked slowly from local ingredients, preserving its beneficial properties.
Khichdi recipes
1. Balae Khichdi of Himachal Pradesh
Recipes from Chef Sumit Kumar, Corporate Chef, Leisure Hotels Group
Ingredients
1. Rice – 1 cup
2. Kala Chana – 2/3 cup
3. Onion – 1 tbsp
4. Butter – 3 cups
5. Coriander seeds – 2 tsp
6. Cumin seeds – 3/4 tsp
7. Fenugreek seeds – 1/3 tsp
8. Red chili powder – 1/2 tsp
9. Turmeric powder – 1/4 tsp
10. Ghee – 2 tsp
11. Salt to taste
Method
Soaking Chan
1. Wash and soak the vat in 2 cups of water for at least 8 hours.
2. Drain the water and set aside the soaked vat.
Preparation of rice
1. Wash and soak the rice in water for 15 minutes.
2. Drain the water and set aside the soaked rice.
Preparation of Masala
1. Dry roast the coriander, cumin and fenugreek seeds until they start to change colour. Set aside to cool.
2. Grind the coriander, cumin and fenugreek together into a fine powder.
Method of making Balae
1. Peel and thinly slice the onion.
2. Heat the ghee in a thick-bottomed pan.
3. Add thinly sliced onion and 1/4 teaspoon salt.
4. Fry the onion until light brown
5. Add masala powder, red chili powder and turmeric
6. Add drained rice and fry for 5 minutes.
7. Add the drained kala chana and mix well.
8. Add buttermilk and 2/3 teaspoon salt.
9. Cook covered on medium heat, stirring occasionally, until rice and chana are cooked, or pressure cook both ingredients for 4 whistles.
10. If necessary, add salt.
12. Mix well.
13. Serve the Balaee hot with plenty of ghee.
2. Karnataka Khichdi Anna
Chef Sumit Kumar, Corporate Chef, Leisure Hotels Group
Ingredients
• 2 teaspoons of vegetable oil
• 1 h. L. mustard seeds
• 0.5 h. L. caraway seeds
• 1 tsp. urad dal
• 1 h. L. chan dal
• 1 sprig of curry leaves
• 4-5 green chilies, chopped
• turmeric powder
• 1 medium tomato – finely cut
• 2 medium onions – finely chopped
• 1 large carrot – finely chopped
• 2 medium potatoes – finely cut
• 8-10 beans – finely chopped
• 0.75 cups of rice
• 0.5 cup mung dal
• 1.75 cups of water or as needed
• salt – to taste
• a handful of freshly grated coconut – plus a little more for decoration
• juice of 1 lemon
• fresh coriander leaves – finely chopped
Instruction
1. Heat a small pan and fry the rice and moong dal separately until fragrant. Make sure they don’t brown. Transfer them to a bowl, rinse thoroughly, pat dry and set aside.
3. Heat 2 teaspoons of oil in a pressure cooker. As soon as it heats up, add the mustard and cumin seeds and let them boil. Then add urad dal and chana dal and let them turn light brown. Then add green chillies, curry leaves and turmeric. Let the color of the green chilies change a little.
4. Add chopped onion and saute until it becomes light brown. Then add the chopped tomatoes and simmer until they are soft but not mushy.
5. Enter the remaining finely chopped vegetables. Mix well, add rice and dal. Add water, salt to taste, some freshly grated coconut and lemon juice. Mix thoroughly. Close the lid of the pressure cooker with a whistle and cook for 2 whistles.
6. Gently whisk in the cooked ingredients without breaking the rice or lentils. Serve hot with more coconut, chopped coriander leaves and lemon juice (optional).
