KHICHDI STORY: INDIA’S FAVOURITE ONE POT MEAL

India is one of the most diverse nations on the planet. It seems that despite the marvelous variety that this country offers in terms of terrain, weather, culture and people, India finds its glory in its simplicity. This is evident from the fact that Khichdi, often considered the simplest food is a comfort food in most homes in India, but it is also interesting in many ways. According to historian Mohsina Mukadam, Khichdi is the most ancient food in India, yet one that has hardly changed over the years. It has ancient roots, has been one of the Indian’s most enduring culinary exports and has an unimaginable number of mouth watering sweet and savoury variations that are often pretty healthy too. The khichdi is really the dish for all seasons no matter where you are.

ETYMOLOGY:

The name Khichdi comes from the Sanskrit word khicca meaning a dish of rice and lentils. There are early mentions of this dish as Krusaranna in Vedic literature where rice was teamed up with a variety of ingredients like milk, curd and even sesame.

HISTORY:

The Greek ambassador Seleucus during his campaign in India (305-303 BC), mentioned that rice with pulses is very popular among people of the Indian subcontinent. The oldest evidences of Khichdi being prepared in India is 2000 years old. While excavating the site of Ter in Maharashtra in 2015, archeologists came across two large pots with burnt particles of rice and green gram cooked together. The Moroccan traveller Ibn Battuta mentions kishri as a dish in India composed of rice and mung beans, during his stay around 1350. Khichdi is described in the writings of Afanasiy Nikitin, a Russian adventurer who travelled to the Indian subcontinent in the 15th century. Centuries later, there is prolific evidence of how the Mughals gave this humble, common, folk dish a gourmet appeal, serving it to the royals. According to historian Pushpesh Pant, Akbar had it served to prince Salim when he returned victorious from campaign in Gujurat with a new name Lazizaan (the delicious). Ain-i-Akbari, a 16th-century document, written by Akbar's vizier, Abu'l-Fazl ibn Mubarak, mentions the recipe for khichdi, which gives seven variations. Aurangzeb, the Mughal emperor least known for extravagance and eating, was fond of another variety of khichdi called Alamgiri khichdi, a spin-off featuring fish and boiled eggs. A rakabdar (chef) employed by the Nawab of Lucknow in the 19th century was famous for making khichdi from pistachios shaped like lentils and almonds cut to look like grains of rice. In the 19th century, the British took khichdi from India to their own country, where it became Kedgeree. It became a rather sophisticated breakfast dish in England.

REGIONAL VARIATIONS:

Khichdi is consumed across the country. Everybody has their own version of it. Moreover, it is eaten in health and in sickness, when someone is born as well as when someone dies. With such a major role in the Indian kitchen, it is natural that different parts of the country have different versions of khichdi, but the basic ingredients – rice and lentil – remains the same. With khichdi being healthy, economical and easy to cook, it only makes sense that it was crowned as the “queen of all foods” at the world food India 2017. It can easily take up different flavours and textures depending upon the ingredients used. That’s why khichdi varies in taste and appearance as it moves from one region to the other. Here’s a look at the popular varieties from across the country.

• In Kashmir, khichdi was traditionally offered as sacrificial food to local deities on Khetsimavas. It is typically served with Kadam ka achaar.
• The Haryanvi khichdi might not be as popular as the Haryanvi Hindi. However, the dish is made with Bajra and Moong Dal. It is served with the signature lassi or yoghurt. Kichri is salty and dalia is another similar sweet porridge made from the crushed wheat or barley mixed with sugar and milk.
• In the states of Himachal and Uttarakhand, Balaee and Garhwali khichdi are very famous. Balaee khichadi is made Bengal gram, roasted coriander, and buttermilk. Garhwali khichadi is made with urad dal, sesame seeds, and warming spices. At most temples in Uttarakhand, khichdi is served as prasad after it is cooked in a hot water spring. Generally, it has a non-spicy and simple sada khichdi flavour.
• Amla Khichadi is Uttar Pradesh's specialty. Amal is the main ingredient in rice and kali dal to make this Khichadi.
• Andhra Pradesh is known for its food tradition. The imperial chefs of Hyderabadi Nizams had created the unique keema ki khichdi. It was a non-vegetarian version of it made with a spice-laden mix of rice, lentils and minced meat, and served with sour and soupy khatta. The Pulagam is another type of khichdi eaten in Andhra Pradesh. It’s prepared using rice and split moong dal. To make it more appealing, you need to add curry leaves, cumin seeds, black pepper and cashew nuts. The pulagam is offered as prasad to the deity during festivals.
• In the state of Karnataka, Wadiyar rulers of Mysore introduced Bisi Bele Bhat prepared with toor dal and seasonal vegetables and a masal mix comprising 30 spices which gives a distinct spicy and delicious taste. It makes for scrumptious and filling breakfast. Huggi is another khichdi that is eaten in Karnataka. The huggi resembles a savoury porridge made of rice and moong dal, to which coconut, green chillies and other Indian spices sautéed in ghee is added. It is prepared during the Sri Krishna Mutt Festival that is celebrated in parts of Udupi. Huggi is best accompanied with the hot and savoury tamarind gojju.
• In the state of Tamil Nadu was where other spectacular renditions of khichdi took place on the form of Pongal and its many equally-scrumptious structures, such as the famous Khara Pongal (savoury version), the hot Milagu Pongal (lavishly smattered with pepper corn), and the sweet jaggery-infused Sakkara Pongal.
• In the coastal state of Maharashtra, khichdi is made with tapioca pearls known as valachi khichdi. People on the coastal belt prefer food a bit spicy. Another variety prawns khichdi is a dish made with prawns ans served with garlic chutney or pickle.
• Khichadi is Khichuri in West Bengal. Khichuri is pooja food during Durga Pooja festival. The traditional khichuri such as til khichuri made with sesame seed paste and saffron, malai bhuna khichuri that is made with coconut milk and rice and khejur khichuri is made with syrup-soaked dates, nuts, and thick cream. If the person does not eat any onion or garlic then for them the niramish khichuri is the best option. It is made with sona moong dal, gobindobhog rice, and assorted veggies.
• In Bihar, Khichdi is served as an offering to deities during sankranti, it is made of black gram (urad dal), rice, chillies and ginger with a dash of asafoetida and pure ghee. In Bihari homes it is served with chokha - a brinjal and potato mash spiced with chillies, raw onion and mustard oil.
• Khichdi or Khechidi, as it is called, has a different taste in Odisha. The basic ingredients remain the same, however, the addition of ginger and asafetida makes it a signature dish Adahengu khichdi, of Odhisha. is a popular dish in the Jagannath Temple, as well. At home, moong dal khechidi and other khechidis are served with pampad, pickle, curd, aaloo bharta, or baigan bharta, raita, dalma, and chutney.
• Rajputs of Rajasthan did like khichadi. During that time it was the food for the ordinary citizen. Royals were only allowed to have it when they were ill. Rajasthani khichdi is made with black millets / bajra (Bajra Khichdi) or whole wheat instead of rice. The accompaniments are usually curd, raita, pickle and garlic chutney.
• In Gujarat, Khichadi is favorite dinner dish. We can find vegetarian and non-vegetarian version of it. Ram khichdi from Kathiawar, gehun ki khichdi from Bikaneri and the milder sola khichdi from Surat with minced meat and fresh cream. Khichdi is usually served with special kadhi or surati undhia and ringan na ravaiya.
• The Parsi community has their version of khichdi, such as the Bharuchi vaghareli khichdi - made with marinated and fried Bombay duck, a kind of fish and the kolmi ni khichdi -made with prawns and coconut milk.

INTERNATIONAL PRESENCE:

Besides the above regional variations, khichdi is also famous in some countries like Nepal, Pakistan, England and Fiji Islands.

• In Pakistan, khichri is prepared with rice and pulses or lentils and has salt as condiment. It could also have baghaar, where fried onion is added to it. The non vegetarian version also available called as Khichda made with beef / mutton / chicken. Another non vegetarian variety Haleem is also famous.
• In Fiji Islands, Khichri is a common and easy-to-prepare meal enjoyed in the Indian and Fijian communities. It is prepared by frying rice, lentils, masala, salt, onions, garlic, and often cubes of potatoes and ghee, and then adding water to boil it until cooked. It is consumed on its own or sometimes with pickles and chutney.
• In Egypt, Kushari, also koshari originally made in the 19th century, made of rice, macaroni, and lentils mixed together, topped with a spiced tomato sauce and garlic vinegar, and garnished with chickpeas and crispy fried onions.
• Kedgeree was brought to the United Kingdom by returning British colonials from India and introduced it to the UK as a breakfast dish in Victorian times. It is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas.

HEALTH BENEFITS OF KHICHDI:

• Wholesome Meal: “Khichdi is the perfect balance of carbohydrates and protein, thanks to rice and lentils (respectively),” says Dr. Manoj K. Ahuja, Fortis Hospital. Moong beans are a great source of dietary fiber, vitamin C, magnesium, potassium, phosphorous and calcium. It consists of all 10 essential amino acids, making it a complete protein. “If you eat khichdi with desi ghee, you’ll even get the right amount of macronutrients, complex carbs and fat”, adds Dr. Ahuja. You can also add vegetables for added fiber, vitamins and minerals. “It’s a complete meal when had with a bowl of curd or a glass of buttermilk”, suggests Delhi-based Nutritionist Anshul Jaibharat.
• Khichdi helps ease digestion and assimilation, and is hence recommended during illness for fast recovery. Khichdi is also the first solid that babies are introduced to in India.
• It’s Gluten-Free
• Khichdi is one of the most healing meals in Ayurveda because it balances all the three doshas - Vatta, Pitta and Kapha.
• Detoxifies Your Body: Khichdi is the food of choice of Panchakarma (Ayurveda’s deepest detox retreat).

Today, with every region having its own take on this classic dish, it won’t be an understatement to call khichdi India’s version of culinary comfort. From serving as a baby’s first meal and gruel for the sick to a deeply satisfying lunch on a rainy day, this versatile dish effortlessly lends itself to diverse occasions, hence a popular phrase in India is Khichdi ke chaar yaar- dahi, papad, ghee aur achaar.

Now, if all this food talk has made tickling in your stomach, there are a number of varieties of khichdi recipes to try at home. Worry not, you can’t go wrong with this easy one-pot meal, but if by chance you do, you could always say it’s a new version made in another part of the country!