Ask anyone in India to define khichdi, and you will hear adjectives like ‘comforting’, ‘soulful’, ‘nutritious’, and ‘wholesome’. Usually prepared by cooking dal and rice together, and it's a staple all year round. It promises to not only satisfy your hunger but also provide the body with energy and nutrition.
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Indians call khichdi a healing dish. They eat it when they're under the weather or having stomach troubles because it's packed with protein and doesn't strain your digestive system. Check out these regional recipes you should try during the rainy season.
Gujarati Vaghareli Khichdi
Among several Gujarati delicacies on your list to try, don't forget to add vaghareli khichdi as well. 'Vaghareli' is a local term which means tempered or seasoned with spices. This quick dish is a staple in Gujarati homes. Made with mixed lentils (moong dal, toor dal, masoor dal, and chana dal) and rice, the dish has a hearty taste because of the vegetables it contains. You can add veggies like carrots, beans, potatoes, and peas. Apart from whole and powdered spices, some people also add cashews and peanuts to the recipe to make it healthier.
Bihari Khichdi
Bihari khichdi is a simple recipe that you can prepare without hassle. This one-pot meal is prepared by cooking bay leaves, ginger-garlic paste, green chillies, onions, potatoes, rice, and moong dal together. The ingredients are seasoned with spices like cumin seeds, coriander powder, dry red chillies, turmeric powder, and garam masala. Served with chokha of mashed vegetables and pickles, this dish will leave your taste buds surprised.
Pongal From Tamil Nadu
Pongal or ven pongal is a variant of khichdi from Tamil Nadu prepared by cooking rice and moong dal in the same pot. Unlike khichdi from other parts of the country, it does not contain vegetables but every bite of it is flavoursome. Tempered with ghee or coconut oil, curry leaves, black pepper, ginger, cumin seeds, and cashews, this simple recipe is proof of cooking delicious food with less number of ingredients. It is often served for breakfast with sambar and coconut chutney.
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Odisha’s Dalma Khichdi
Odisha’s dalma khichdi is a must-have for everyone who thinks that this dal-rice dish is for sick people. It is a unique blend of raw banana, pumpkin, rice, eggplant, toor dal, and a few other vegetables. It is seasoned with both cumin and mustard seeds and topped with grated coconut. In this region, adahengu khechudi is also prepared and has a connection with the revered Jagannath Temple. Both recipes are accompanied by raita, papad, aloo bharta, and more.
Karnataka’s Bisi Bele Bhat
Bisi bele bhat in Karnataka is a special khichdi preparation that uses toor dal instead of the most common moong dal. Another speciality of this recipe is the use of 30 spices that create an impeccable blend of flavours. Seasoned chefs and home chefs prepare it with such precision that you won’t find one note overpowering the other. Many also add vegetables to the mix and top with a dollop of ghee before serving.
Bhatt Ki Khichdi From Uttarakhand
Bhatt refers to black soybeans used to prepare bhatt ki churkani and khichdi. This preparation differs from what you must have tasted in North India. Originating in the Kumaon region, this recipe includes cumin seeds, ghee, turmeric, garlic, and ginger. The earthy and spicy notes make it delicious and nutritional value asserts the claim that it is a must-have.
Maharashtrian Masala Khichdi
The Maharashtrian khichdi variant is called dalimbi bhat or valachi khichdi. It is prepared from sprouted beans or vaal dal which is a rich source of protein and possesses ample benefits for your health. The dal and rice are cooked with onion, tomato, garlic, mustard oil, and goda masala, a regional spice blend of coriander seeds, dried coconut, stone flower, sesame seeds, and other spices. The nutty taste and aroma make it worth a try.
Bengali Khichuri
Bengali khichuri is the ultimate comfort food prepared by cooking moong dal, Gobindobhog rice, vegetables, and spices in a pot. It has a porridge-like texture unlike other varieties of khichdi you find in corners of India. Loaded with ghee and earthy tones of ginger, this recipe is perfect for monsoon. Some people like it plain while the recipe in other households is tweaked to add peas, tomatoes, potatoes, and other vegetables.