‘Khichdi’: The Unique Dish with a Rich History

Rajasthan Healthy Foods
Apr 13, 2024
5 min read

🍛 A Truly Unique Combination

Whether it is a combination of 5 or simply one, ‘khichdi’ is truly unique. Besides 56 kinds of gourmet dishes, ‘khichdi’ is beneficial. Presenting ‘Khichdi’ from the plates of history.

Khichdi is a wholesome and comforting dish from Indian cuisine, typically made with a combination of rice and lentils, which are spiced lightly and cooked to a porridge-like consistency. It’s revered for its digestibility and nutritional balance, often recommended as a healing food in Ayurveda. Here are the general ingredients followed by a nutritional breakdown for a typical serving.

General Ingredients of Indian Khichdi:

Rice: Usually white or brown rice is used.
Lentils: Most commonly, moong dal (split yellow lentils) are used, but other varieties like toor dal (split pigeon peas) or masoor dal (red lentils) can also be employed.
Water: To cook the rice and lentils until soft.
Turmeric: For color and its health benefits.
Salt: For taste.
Ghee (clarified butter): Used for tempering spices and adding richness.
Cumin Seeds: For tempering, adding a slight nutty flavor.
Asafoetida (hing): For digestion and adding a unique aroma.
Optional Ingredients: Vegetables like carrots, peas, and potatoes; spices like mustard seeds, ginger, and pepper; herbs like coriander or mint.

Nutritional Table for Khichdi (approximate values per serving, 250g):

Nutrient	Quantity
Calories	250-300 kcal
Protein	8-10 g
Carbohydrates	40-45 g
Fat	5-8 g
Dietary Fiber	4-6 g
Sugars	1-2 g
Sodium	200-400 mg

Nutritional Benefits:

Protein: The combination of rice and lentils provides a complete protein, making khichdi a good option for vegetarians seeking to ensure adequate protein intake.
Fiber: The lentils and any added vegetables contribute to dietary fiber, which aids in digestion and helps maintain blood sugar levels.
Vitamins and Minerals: Depending on the lentils and vegetables used, khichdi can be a good source of iron, potassium, and B vitamins.
Low in Fat: Khichdi is generally low in fat, especially if minimal ghee or oil is used in its preparation.

Khichdi is versatile and can be adjusted to increase its nutritional value, such as by adding more vegetables or using brown rice instead of white to increase its fiber content. This dish is not only a staple in many Indian homes but also serves as a comforting meal for those seeking simplicity and nourishment.

🌾 Origins of ‘Khichdi’

Normally, ‘khichdi’ is made from rice and split green lentils, but there are many ways to enhance the taste of this dish. In the 16th century, ‘Khichdi’ used to be the staple food of the Indian rural population, and even the urban artisans or laborers used to eat it daily. It is worth noticing that more than half the population depended on it. The number of those eating ‘khichdi’ was so significant that travelers like Ibn Battuta, Abdul Razzak Francisco Balzac mentioned ‘khichdi’ in their writings. Even the Russian traveler Afanasy Nikitin, who toured India in 1470 A.D., noted that ‘khichdi’ was fed to horses.

👑 ‘Khichdi’ Fit for Kings and Emperors

But did you think that ‘khichdi’ would remain just the preferred food of the common folk? Kings and emperors have also relished it in their own way. According to the Ain-I-Akbari written in 1590 A.D, the ‘Khichdi’ cooked in Emperor Akbar’s kitchen had equal quantities of rice, split mung lentils, and ‘ghee’ (clarified butter), with a small quantity of spices. Emperor Jahangir, on days when he didn’t want to eat mutton, indulged in a Gujarati ‘khichdi’ known as Lazeezan. This special Lazeezan ‘khichdi’ included dry fruits and spices, and it is said that Jahangir himself invented this recipe. Even the British enjoyed ‘khichdi’ and had it for breakfast along with fried onions, fish, and boiled eggs, which they called ‘kedgree’.

🌾 The Importance of Rice and Lentils

Rice is an important ingredient of ‘khichdi’. For early European travelers, rice was an unknown and unique grain. One of Alexander’s companions, Aristobulus, wrote in 327 B.C., “Rice is a strange plant, which is planted in a field flooded with water.” Lentils, on the other hand, are a great source of protein for vegetarians and are easy to cultivate. In Ayurveda, it is believed that all lentils cause gas, but mung lentils are the least gas-inducing. This is why mung lentil soup is often given to small children to reduce flatulence.

🥣 The Joy of ‘Khichdi’ with ‘Ghee’

Indians have a special fondness for enjoying ‘khichdi’ with ‘ghee’. According to our physician Charaka, different experiments with ‘ghee’ and milk were written, stating that sheep milk is good for digestion, mare’s milk is good for strengthening the digestive system, and human milk improves eyesight. While the idea of using human milk for medicine might seem strange to us now, Charaka must have faced the ire of many angry women for suggesting such a remedy.

🍚 From Common Meals to Royal Kitchens

From common folks’ meals to the kitchens of emperors, ‘khichdi’ has gone through many transformations. However, the light ‘khichdi’ made with split mung lentils and rice still holds a special place in everybody’s home.

FAQs

Q: What is ‘khichdi’?

A: ‘Khichdi’ is a unique dish made from a combination of rice and split green lentils, often enhanced with various flavors and spices.

Q: What is the history of ‘khichdi’?

A: ‘Khichdi’ dates back to the 16th century when it was a staple food for both the rural and urban population of India. Travelers like Ibn Battuta, Abdul Razzak Francisco Balzac, and even the Russian traveler Afanasy Nikitin have mentioned ‘khichdi’ in their writings.

Q: Did kings and emperors also eat ‘khichdi’?

A: Yes, kings and emperors also enjoyed ‘khichdi’ in their own ways. Emperor Akbar’s kitchen cooked ‘khichdi’ with equal quantities of rice, split mung lentils, and ‘ghee’, while Emperor Jahangir invented the Gujarati Lazeezan ‘khichdi’ that included dry fruits and spices.

Q: Why is ‘khichdi’ considered a special dish in India?

A: ‘Khichdi’ is considered special in India because of its versatility, nutritional value, and the joy of enjoying it with ‘ghee’. It is a comforting and wholesome meal loved by people of all ages.

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