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Come monsoon and most Indians crave deep-fried snacks more than anything else. But if there is a dish that comes as a second close for both its taste and simplicity, it is certainly khichdi. In fact, if you have never tried pairing some monsoon-special pakoras with khichdi, then now is the time to do it! And if you are wondering why khichdi is such a popular and well-loved choice for monsoon, then read on.
During the monsoon, the digestive system can be more sensitive, and heavy or greasy foods may not be well-tolerated. Khichdi provides nourishment without burdening the digestive system, making it a comforting choice during this time. Packed with lentils and whole grains, khichdi actually provides a good balance of carbs, proteins and essential nutrients. What better way to enjoy the weather while getting all the nutrients your immune system needs at the same time?
Additionally, the spices used in khichdi, such as turmeric and ginger, have anti-inflammatory and antimicrobial properties that can aid in boosting immunity and fighting off common monsoon-related illnesses. And while monsoon is a season when there is a lot of water around, most people forget to hydrate. Khichdi, traditionally prepared with a high water ratio, has a soupy consistency which is great for hydration too. So, the benefits of eating khichdi during monsoon are many and include both flavour and health.
Video Credit: YouTube/Just Cook With Me
And yet, eating the same old dal-chawal khichdi may not be the most appealing thing for most. This is where the versatility of khichdi comes into play. The Indian subcontinent has as many varieties of khichdi as there are cuisines, so, truth be told, for a foodie who wants to explore more khichdi flavours, there are plenty of options. Here are a few extraordinary khichdi varieties from across India you can try this monsoon.
Bardoli Khichdi – Gujarat
This spicy khichdi variety from Gujarati cuisine is traditionally made with rice, toor dal or arhar dal, along with raw mango. The spices added in Bardoli Khichdi include red chillies, cumin, green chillies, asafoetida, ginger and turmeric powder. But what makes this khichdi truly outstanding is the addition of raw mangoes, which gives it a tangy flavour.
Til Khichdi - Uttarakhand
Also known as Tillothu, this unique khichdi is a staple in the Garhwal region of Uttarkhand and is famed for the addition of black sesame seeds. The sesame seeds are dry roasted with cumin seeds, coriander seeds, cloves and black peppercorns before being ground into a paste with ginger, garlic and green chillies. The spices make this urad dal and rice khichdi extraordinary in look and taste.
Keema Khichdi – Andhra Pradesh
This khichdi variety is very popular among Hyderabadi Muslims and is served with a tangy chutney, egg khagina and papad. Prepared with masoor dal and rice, the addition of minced meat is what makes this one special. The minced meat is cooked with plenty of whole spices, onions and then soaked rice and dal are added along with water. Once pressure-cooked, this khichdi requires no tadka separately.
Bajra Khichdi – Rajasthan
A simple yet very nutritious khichdi variety from Rajasthan, this one celebrates the power and taste of pearl millets. Instead of rice, bajra or pearl millet is cooked with yellow moong dal to make this unique khichdi variety. With only cumin seeds, ginger, turmeric powder and asafoetida, this khichdi is also one of the most mildly spiced variations of the dish.
Khichudi – West Bengal
Also known as Bhoger Khichudi since it is sattvik and offered to the gods during major festivals, this veggie-packed Bengali khichdi is a monsoon must-have. Mildly spiced with ginger, cumin seeds and little else, Khichudi is usually loaded with vegetables like potatoes, peas, cauliflowers and tomatoes. Served with Beguni and a pumpkin-based dish called Labra, Khichudi is a full-fledged monsoon meal.
Walachi Khichdi – Maharashtra
Also known as Dalimbyacha Khichdi, this Maharashtrian khichdi variety is made with val beans or butter beans. This unique lentil, which is slightly bitter in taste, is used instead of other dals to make Walachi khichdi. Spiced with cumin seeds, mustard seeds, asafoetida, chilli powder, turmeric powder and the traditional Maharashtrian Goda masala, Walachi Khichdi is quite spicy and is served with ghee and kadhi or curd.
Mong Ketchir – Kashmir
A true gem from Kashmiri cuisine, this khichdi variety is made with green moong dal and rice, and served with yoghurt. Spiced only with cumin seeds, turmeric powder, ginger and green chillies, Mong Ketchir is made with mustard oil—which also adds to its unique flavour profile. Kashmiri cuisine is known for its use of yoghurt, and sometimes, the ingredient is also used in this khichdi to make it tangier.
