The one-pot meal is often looked as a quick fix when you are in the throes of hunger pangs and are hard pressed for time. It’s also the staple diet when you are under the weather or the comfort food when you are missing home. It’s additionally the staple diet once you area unit below the weather or the nutrient once you area unit missing home. Its quality that has remained steady over the years stems from the very fact that its nutrient, simple to create and digest. Like an exit’s stayed present while not being too conspicuous till recently once it came to the forefront to contest the title for the national food of the country.
Famous dietitian at Fortis La Femme, New Delhi, says, “Khichdi is one among the healthiest dishes in Indian preparation. It’s a wholesome meal and is a complete protein. the most ingredients rice and lentils complement one another because the former makes up for the absence of lysine (the building block of essential proteins required to spice up immunity and gut health) in dal. because it is nutrient dense, it provides a momentary burst of energy as is good for each weight watchers and also the peaked lot.” The myriad advantages half, did you recognize khichdi is additionally the most versatile dish and is the right medium for the expression of your cookery skills? It will simply take up totally different flavours and textures relying upon the ingredients used. That’s why khichdi varies in style and look because it moves from one region to the opposite. Here’s a glance at the popular varieties from across the country.
1 Khichuri from West Bengal
The typical Bengali khichdi is more like a delicious gruel made of roasted moong dal, rice, ginger and pure ghee. Since it’s offered as prasad at puja pandals, there’s no onion or garlic in it. A huge favourite among the people of the state it’s usually eaten with an array of vegetable fritters or fried fish (hilsa) and sweet tomato chutney.
2 Bajra khichdi from Rajasthan
Rice is scarce in Rajasthan and thereby its coveted place in khichdi is taken by either bajra (millet) or jawar (sorghum) that lends the dish a unique taste. The accompaniments are usually curd, pickle and lehsun (garlic) ki chutney
3 Khichdi from Bihar
It’s during Sankranti that khichdi dons an exalted status in Bihar. Served as an offering to deities, 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 an accompaniment of the quintessential chokha–a brinjal and potato mash spiced with chillies, raw onion and mustard oil
4 Bisi bele bhath from Karnataka
While most other rice-lentil khichdi use moong dal, bisi bele bhath in Karnataka is made of toor dal. But that’s not the only ingredient which makes it unique. There’s a masala mix comprising 30 spices that goes into to dish, giving it a distinctly spicy and delicious taste. It also has a generous dose of seasonal vegetables and is served with a drizzle of pure ghee.
5 Keema khichdi from Andhra Pradesh
The Nizams of Hyderabad is credited with the creation of this dish, which is a concoction of rice-lentil and minced meat. It comes quite close in taste to the biryani found in the region. This variety of khichdi is served with khatta, a sour runny side.
6 Pongal from Tamil Nadu
The dish that symbolises festivities in the harvest season is but a variation of the good old khichdi. Made of rice and lentil, the ghee-laced Pongal rice can be either sweet or savoury. While the sweeter version is known as chakkara Pongal, served as an offering to the deity in temples, is peppered with dried fruits, the melagu Pongal is lavishly smattered with peppercorn and is a tad spicy.