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Lifestyle News: Khichdi is a comfort food for most people. Vegetable moong dal khichdi, in particular, is a favorite among many celebrities, as it's both tasty and healthy. People also make khichdi with chana dal, arhar dal, and urad dal. Our country is diverse, from clothing to language, traditions, and even tastes. This is what makes us unique. Did you know that khichdi is prepared differently in different states in India, and even has different names? Taste connects people, so you should try these unique versions of khichdi.
You've likely eaten simple khichdi made from moong dal, urad dal, and arhar dal many times, but this same khichdi has many different variations and unique flavors. Just as the dialect and clothing change with each state, so too do cooking methods. In this story, we'll learn about 10 different types of khichdi made in different regions.
In Bengal, you'll find a variety of traditional dishes, including Macher Jhol, Chingari Malai Curry, Kosha Mangsho, and Bhapa Potol. The khichdi prepared here is called Kichuri in the local language. It's made with rice and mung beans, along with vegetables like potatoes, tomatoes, and peas. Ghee and ginger are added along with basic spices.
The traditional Gujarati khichdi recipe is made with rice and pigeon pea lentils, along with basic spices like turmeric, chili, and salt. This khichdi is served with a sweet and sour curry, which is a delicious combination.
From purdah poli to vada pav, Maharashtra boasts many traditional dishes that are popular nationwide. Dalambi bhaat, a khichdi made with sprouted lentils and rice, is both delicious and nutritious. It's tempered with mustard oil, onions, tomatoes, garlic, and goda masala. This masala is made with dried coconut, whole red chilies, white sesame seeds, coriander seeds, black pepper, cloves, bay leaves, cinnamon, and asafoetida. Its flavor is simply amazing.
Rajasthan has its own legacy when it comes to traditional tastes. While most people are familiar with the Dal Baati Churma, it's also a popular choice in Rajasthan. It's made with a medley of spices and served with garlic chutney, yogurt, pickles, and plenty of ghee.
Garhwali Khichdi, also known as Til Khichdi, is a traditional khichdi made in Uttarakhand. Rice and urad dal are combined with white sesame seeds. This khichdi provides energy. The rice and dal are soaked, and the sesame seeds are roasted and ground. A masala is then prepared with spices like cumin, asafoetida, red chili powder, and turmeric in ghee or oil. The rice, dal, and sesame seeds are then cooked. Served with yogurt, pickle, and papad, this khichdi is a delicious comfort food.
Khichdi is especially prepared during Sankranti in Uttar Pradesh and Bihar. It is made with a variety of pulses, such as pigeon pea (mostly black gram), and moong dal, seasoned with bay leaves, cumin seeds, turmeric, tomatoes, green chilies, and garlic, and served with ghee, papad, chutney, and especially potato chokha.
The khichdi made in Karnataka, South India, is called "Bisi Bele Bhaat," and it has a unique flavor. It's made with toor dal and a variety of vegetables, but its speciality is its balanced blend of at least 30 spices. Served with plenty of desi ghee, it tastes absolutely amazing.
Rice is a staple food in the daily diet of the Indian state of Odisha. Adahengi khichdi is a traditional dish, also prepared at the Jagannath Temple and known as Mahaprasad. Homemade khichdi is made with moong dal seasoned with ginger, asafoetida, bay leaves, and basic spices. This khichdi is served with aloo bharta, raita, dalma, pickles, papad, and chutney.
Pongal, a traditional dish from the South Indian state of Tamil Nadu, is similar to khichdi, often served for breakfast or eaten as comfort food at night. It is available in sweet and savory versions. Similar to North Indian khichdi, it is made with mung dal and rice. It is tempered with cumin seeds, curry leaves, and cashews. It is also seasoned with some basic spices, including ginger and black pepper.
Generally, Khichdi is made with vegetables, lentils and rice, but in Andhra Pradesh, non-vegetarian Khichdi is made, which is known as Keema Khichdi, the taste of which is somewhat similar to Hyderabadi Biryani.
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