Khichdi: The one-Pot wonder Part 2
Khichdi is easy to cook and a versatile one-pot meal using rice and lentils, boasting of variations using substitutes of rice and lentils. Sabudana (tapioca pearl), millets, different types of daal are becoming popular among health-conscious eaters. The spices also vary between regions and so do the accompaniments served with the dish. The choices of accompaniments served with khichdi can transform khichdi from meh to yay! (This is what my little one believes). This reminds me of a very famous quote from Uttar Pradesh. It says खिचड़ी के चार यार: दही, पापड़, घी, और अचार (khichdi has four friends: curd, papad, ghee, and pickle.)
There are many varieties of khichdi in India.
1) Khichuri /khisiri- Typical khichdi in Bengal is called khichuri and khisiri in Assam. It is made with gobindo bhog rice (aromatic short-grain rice typically found in the eastern part of India) and shona moong daal (little grains of golden moong daal). It is also called bhoger khichudi as it is offered as bhog to the almighty during various festivals. It is cooked together in a sattvik way and fondly known as niramish khichuri (vegetarian khichuri). This is cooked with seasonal vegetables and with some basic whole and powdered spices. Sometimes, dried coconut pieces are also added to the bhoger khichudi. Usually served with an array of vegetables that are either deep-fried or made into fritters, or a mushy vegetable mix made with leafy greens and vegetables called labra, along with tomato chutney and payash (kheer made with rice). If it is not cooked for any religious ritual, then it goes perfectly well with fried hilsa fish. Traditionally bhoger khichudi is cooked in dekchi (a kind of deep vessel) and not pressure-cooked to attain the perfect consistency.
https://timesofindia.indiatimes.com/city/kolkata/bengals-fave-khichuri-to-become-the-brand-india-food/articleshow/61516510.cms
2) Pongal- It is a popular South Indian khichdi recipe made with rice and lentils (yellow moong daal). In Tamil pongal means ‘bubbling up’. In Telugu and Kannada, pongal is a dish of rice mixed with boiled milk and sugar. You can find both sweet and savoury versions of pongal. The two varieties of pongal are chakarai (shakkari or sakari) pongal which is sweet, and ven pongal which is a savoury version tempered with clarified butter, curry leaves, black pepper, cumin, ginger, and asafoetida. Apart from being a popular festive dish that is offered as bhog during festivals, the savoury version is considered comfort food and eaten in many South Indian homes as it is very easy to cook and light on the stomach. It can be served for a meal usually during breakfast with coconut chutney and for lunch and dinner, sambar is a good accompaniment. I prefer to have it simply with pickle and papad made of rice. Traditionally this is cooked by dry roasting the yellow lentil first (till you get a nice aroma) and then cooking it together with rice which gives it an enchanting fragrance. Other than the basic spices, fried cashew nut pieces are also added to the tempering.
https://www.subbuskitchen.com/sakkarai-pongal/
3) Bisi Bele Bath- The word bisi bele bath literally means ‘hot lentil rice mixture’ in Kannada. It is one of the most common recipes prepared in almost every household in Karnataka, either for breakfast, lunch, or even for the tiffin box as a snack. The authentic recipe is a no-onion no-garlic recipe that is popular among vegetarians. Instead of onion and garlic, the authentic recipe is made of fresh or dried coconut and poppy seeds. Daal and rice are cooked together with tamarind and powdered spices to a slushy consistency. As the name suggests, it must be served hot and seasoned with ghee. You have a special bisi bele bath powder that you can buy from the store but the homemade powder just enhances the taste to a different level. It is a wholesome and nutrition-packed one-pot meal recipe and does not need any side dish at all. It tastes awesome when served with crunchy potato chips, papad, kara boondhi, or a thayir pachadi but can be enjoyed by itself as well.
4) Bajra Khichdi- Bajra (pearl millet) is very popular in North India especially in the states of Gujarat, Rajasthan, Uttar Pradesh, and Haryana. Bajra khichdi is a winter-special dish and is very good for diabetes and detoxifies the body. It is healthy for the heart and reduces cholesterol and blood pressure. It is high in protein and fibre. Bajra khichdi is quite easy and simple but with some advanced preparation. You cannot add the whole bajra directly to the khichdi. The outer husk should be removed as it has a slight bitter taste; also, the whole bajra takes long to cook and digest! The first step is to sprinkle a little water on the bajra and then set it aside for an hour. Then the bajra is slightly crushed using a mortar and pestle or using hamam dasta to loosen the husk; the bajra husk is then removed by winnowing. Next step is to pulse it a few times to make it a slightly coarse powder. Traditionally bajra khichdi is made with bajra and a daal but the proportion and choice of lentils differ from region to region and family preference. Green moong daal chilka/moth ki daal and even chana daal is added to bajra with mild spices like cumin, ginger with asafoetida. Bajra khichdi is served with ghee and crushed jaggery but it goes extremely well with buttermilk.
https://www.tarladalal.com/bajra-khichdi—rajasthani-3894r
5) Hyderabadi Khichdi and Khatta- The Hyderabadi Muslim community of the erstwhile Hyderabad State in present-day Telangana and Marathwada prepares a special khichdi made with rice and red masoor daal. It is served along with a sour chutney (dip) made with roasted white sesame seeds and tamarind and is called khatta. This chutney can be made in two different ways, one which is raw and another one the tempered version. Along with the khatta, keema (minced meat), pickle, and papad are served. This is a must-have breakfast or lunch dish for every Hyderabadi on a weekend.
https://www.betterbutter.in/recipe/120246/hyderabadi-khichdi-with-til-khatta
6) Sabudana Khichdi- Sabudana (tapioca pearl) khichdi is a must-eat in Western India, especially in a Maharashtrian home. It is a no-fuss recipe made with simple basic ingredients. Sabudana khichdi is mostly cooked during the fasting season in India. It is a perfect vegan comfort dish that is also gluten-free. This recipe loads you with the energy you need during the fasting period of Navratri. The texture of tapioca pearls seasoned with spices and the crunchiness of peanuts gives you the perfect combination of taste and comfort. To make the best non-sticky sabudana khichdi recipe, some advanced preparation is involved! Once this is sorted, you can make the sabudana khichadi like a pro.
7) Toor Daal Khichdi- Toor daal (arhar daal) khichdi is very popular in North India. It is also a no-onion or garlic recipe and it is very light on the stomach thus easy to digest. It is paired best with chokha made with roasted brinjal, tomato and potato mash, and some vegetable raita like mint (pudina) raita made with homemade yogurt.
8) Balaee- This khichdi has its origin in Kangra valley of Himachal Pradesh. It is made with rice, kala chana (black chickpeas), and buttermilk. The creamy texture and sour taste of this khichdi makes it unique.
9) Panchkuti- Himachal style panchkuti khichdi recipe is a millet-like bajra preparation with five different kinds of daal cooked in one pot. The different varieties of daals lend various nutrient benefits in one single dish. The whole spices are tempered with ghee and then poured over the khichdi which gives a distinct aroma and helps to lift the flavour of the dish.
https://veggieplatter.blogspot.com/2019/04/a-z-indian-biryani-pulao-khichdi-series_19.html
10) Bikaneri Gehu Daal ki Khichdi- As the name suggest this variety of khichdi has its origin in Bikaner, Rajasthan. It is cooked with whole wheat kernels and yellow moong daal. Wheat kernels are soaked overnight and are blended into a coarse, grainy paste before daal and wheat kernels are cooked together in a pressure cooker/saucepan. It is tempered with basic spices. We can undoubtedly declare khichdi as one of those rare dishes that treads the frontier between what is considered ‘ordinary’ and ‘special’ when it comes to cooking. Khichdi is the most humble and simple dish that can warm up any soul with its taste.
I will conclude by saying that there are some life lessons also which can be learnt from this comforting dish. As they say- खिचड़ी यदि बर्तन में पके तो बीमार को ठीक कर देती है और यदि दिमाग मे पके तो इंसान को बीमार कर देती है (Khichdi, if cooked in a vessel, cures the sick and if cooked in the mind, makes a person sick).
