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Khichdi is a South Asian dish made of rice and lentils (dal), however, there are also bajra and mung dal khichri varieties. It is considered one of the first solid foods that babies eat in Indian culture in several regions, particularly in the north. Sabudana khichri prepared from sago is eaten by Hindus, mostly from the north and northwest, who avoid grains during fasting. However, in the southern region of India, the word khichri is not often used. While Tamil Nadu and Andhra Pradesh cook Pongal, and Kannadigas make Huggi (mung dal Khichdi) and Bisi bele bhath (pigeon pea variety with vegetables), Keralites do not have a similar dish. In simpler words, khichdi is a salty porridge. During his campaign in India (305-303 BC), the Greek monarch Seleucus reported that rice with pulses is very popular among the people of the Indian subcontinent. Strabo also mentions that Indian cuisine consisted primarily of rice porridge and a rice-based beverage known now as Arak. During his trip to India in 1350, Moroccan adventurer Ibn Battuta described khichdi as a rice and mung bean meal. In addition to its numerous health benefits, khichdi is a versatile dish. Depending on the ingredients you use, it changes colour, texture, and flavour.
Here are some types of khichdi that you may eat for dinner-
Rajasthani Bajra Khichdi
Rajasthani khichdi is unique in that it does not include rice, which is a common ingredient in khichdi in other parts of the world. Sorghum (jowar) or bajra (millet) is used as the main ingredient because it is in short availability in the state. It's commonly served with curd, lehsun (garlic) chutney, or pickles as a side dish. Some people like to add roasted dry fruits to their bajra khichdi.
Andhra special non vegetarian khichdi/ pinterest.com
