khichdi

Khichdi is a traditional dish from the Indian subcontinent, prepared by cooking rice and a lentil such as split yellow moong dal together with spices. It is typically mild, one-pot, easily digestible, and used as a comfort food. The basic version is savory, though sweet or soupy variations appear in some regions.

Common method: rice and dal are rinsed, sometimes soaked, then cooked with water, turmeric, asafoetida, cumin seeds, and salt. Ghee is usually added after cooking for flavor. Vegetables such as peas, carrots, or potatoes may be included. The dish can be adjusted in texture from porridge-like to separate grains.

Regional variants: Punjabi khichdi tends to be a straightforward mix of rice and moong dal; Bengali khichuri incorporates vegetables and is sometimes prepared with coconut milk; Gujarati khichdi emphasizes generous ghee and may be served with pickles. Across the subcontinent, many households have their own family recipes and names such as khichri or khichdi.

Cultural role: Khichdi is widely eaten as a staple daytime meal and is commonly recommended for illness because of its gentle digestion. It is also prepared during fasting and festivals in various communities, where it may be served with yogurt, papad, or fried accompaniments. The dish remains popular for its simplicity and adaptability.