Khichdi: The one pot wonder

Whether you are exhausted after a long day at work or simply craving something yummy and simple but flavourful and nutritious, a plate of piping hot khichdi topped with desi ghee (clarified butter), served with pickle, grilled brinjals, roasted potato, and tomato mash (commonly known as chokha) and papadum is one of the first things that come to mind. I have been fond of khichdi since my childhood and literally thrived on it during my pregnancy. Everyone in India shares a unique bond with this dish because it is one of the first solid foods served to an infant.

Food is often considered an important part of history, reflecting the history and culture of the country it originated in; khichdi is a prime example of this. Essentially an aromatic mixture of rice, lentils, and spices, this warm dish can be found in kitchens all over India in various avatars. It ranges from the mild, runny, and carefully spiced version to liven up gloomy days, to the hot and slurpy one for rainy evenings, to the thick, appetizing, ghee-laden bhog offered to the Goddess. 

The name khichdi comes from the Sanskrit word khicca which translates to a dish made with rice and pulses. The gastronomic literature of ancient India mentions the word krusaranna, an early relative of khichdi that had ingredients such as curd and sesame seeds. We can find traces of khichdi in our religious texts too. In the Mahabharata, Draupadi is said to have fed khichdi to the Pandavas during their exile.

We find many stories associated with this humble dish in our historical books as well. Abul Fazal’s Ain-i-Akbari mentions several versions of khichdi prepared in the imperial kitchen, including ones with saffron, strong spices, and dry fruits. It was under the Mughals that Khichdi rose to prominence in the subcontinent. Akbar was voraciously fond of khichdi as he was a frugal eater. The Akbar-Birbal story about Birbal using khichdi to make Akbar accept a mistake in judgement is known to everyone. Among the other Mughal emperors, Jahangir was very fond of a spicy Khichdi variation enriched with pistachios and raisins and he named it “lazeezan” (the delicious).

Different kinds of grains and pulses are combined for making khichdi in various parts of India. The choice of grains depends on the local produce and weather. Vegetables added to the khichdi provide fibre and anti-oxidants, while a spoonful of desi ghee adds a much-needed dose of healthy fat.   

The choice of vegetables used in khichdi also differs from region to region. For example, in the eastern part of India potatoes are used with seasonal vegetables like peas, cauliflower, and carrots, whereas coconut and brinjals are used as part of khichdi in other regions of India.

The combination of rice and lentils in khichdi provides amino acids needed to form a complete protein. Eaten separately, these food items are unable to produce the required amino acids which our body cannot create on its own. However, when cooked together to make khichdi, they create magic! 

Khichdi is considered a staple dish for Ayurvedic healing as a simple and nourishing way to heal the body and mind. Ayurveda refers to khichdi made with lentils (specifically moong daal) and rice or buckwheat. Khichdi is popularly used for detoxification in Ayurveda because it is easy on the digestive system. It also improves the metabolism and, in turn, the overall health for all body constitution types.

Agni, or the digestive fire, is considered in Ayurveda to be the golden key to good health. Good Agni means we can digest, assimilate, and absorb nutrients from our food. Weak or imbalanced Agni means malabsorption and accumulation of ama (natural toxins). Spices like ginger, cumin, coriander, fennel, and even salt encourage healthy Agni. Therefore, Ayurveda suggests khichdi made with spices that can be tailored to our body constitution type so that it nourishes and balances the Agni.

Khichdi has a large number of variations: savoury or sweet, vegetarian or non-vegetarian. It belongs to everyone. It is food for the rich and the poor, the spiritual and the atheist, the toddler and the ageing.  It seems to be a favourite dish even for the Gods. In Bengal, niramish (vegetarian without onion garlic) khichuri (khichdi) is offered as a bhog during Durga Puja, Laxmi Puja, and even during Kali Puja. It is served with an array of vegetables, either deep-fried or made into fritters, or a mushy curry made with a medley of leafy greens and vegetables called labra.

Kashmiri Pandits offer khichdi as sacrificial food to Lord Kubera (God of wealth and the king of the semi-divine Yakshas in Hindu culture). On the evening of Khichdi Amavasya (an ancient winter ritual of the Kashmiri Pandits) rice mixed with turmeric powder and pounded moong dal is cooked. It can also be prepared with meat or cheese according to family traditions.

Khichdi on Makar Sankranti is usually made with freshly harvested rice and lentils which makes it a special dish shared with friends and family. This signifies the process of life and regeneration which further indicates the beginning of the new harvest year. On this day, khichdi made with urad daal (split black gram) and freshly harvested rice is combined with locally available seasonal vegetables in parts of Bihar and Uttar Pradesh. The tradition of donating rice and pulses is also associated with this festival. 

Khichdi, called khechudi in Orissa, has been offered to Lord Jagannath since ages. At least five varieties of khechudi are offered to the Lord, ranging from savoury to sweet preparations made with dry fruits.

While khichdi is an easy-to-cook dish using rice and lentils, the variations using the main ingredients like sabudana (tapioca pearl) and millets are also becoming popular among the health conscious eaters. The daal used also varies from place to place as do the spices and 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.)

View the recipes for Panchamel Khichdi with Aloo Baingan and Tamatar ka Chokha

Apart from the credits mentioned below, I got some valuable inputs from my masi saas( Mother in law)-Dr. Lata Pandey.

Credits:
https://www.financialexpress.com/india-news/khichdi-offered-to-lord-jagannath-temple-since-ages/918741/
https://www.livehistoryindia.com/story/history-in-a-dish/the-story-of-khichdi/
https://blog.healthie.in/khichdi-from-history-to-healthie/
https://tricitytoday.com/greater-noida/makar-sankranti-you-will-be-surprised-to-hear-the-benefits-of-donating-khichdi-in-astrology-hence-in-the-scriptures-the-law-of-khichdi-donation-is-on-the-day-15568.html