![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/ZZ4TNXNAGFGG3NSPI5MZPZLUGM.jpg?smart=true&auth=dcc0acfe64e33050c7f7e0082673d06176c1ba30f730654fd0a53a5c19c28267&width=400&height=225)
Khichdi has been adapted across India into simple and elaborate versions. Seen here is bisi bele bhat from Karnataka, a spicy lentil and rice combination with split pigeon beans, curry leaves, tamarind, asafetida and nutmeg.
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/LRVUMK46TNG7HKMPOY222V45SA.jpg?smart=true&auth=d0d3dfd6338ef8ea4f9e01cfa172302f85ef1250d95d2f4f08ac46eeb747be1c&width=400&height=225)
Though originally slow-cooked on a fire, khichdi (a mix of rice and lentils) is now commonly prepared in a pressure cooker. All photos: Kishi Arora
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/VSGYWIKH5ZB2FH24ZDY5IEJDYU.jpg?smart=true&auth=95562cc4b7e950e8186a982830be1362c5e16f61baf5ec57a1a100a009b7d176&width=400&height=225)
The addition of seasonal vegetables, such as spinach, make khichdi an adaptable and nutrition-packed one-pot meal.
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/EXBVNUJ3YZGHHAJBASNPKP6MNE.jpg?smart=true&auth=97ae77537d21d5a96bc4d96ce129c9967495dc3e68464230ef4f71300f9cf249&width=400&height=225)
Khichdi has long been eaten to ease digestive issues or when one is feeling under the weather. Seen here is a version with moong daal, served with a side of yogurt mixed with grated cucumber, potatoes, cauliflower and pickled ginger.
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/VMGVWTK3UJDC5IES7YKCFT2KRI.jpg?smart=true&auth=abfc538425899a364d771fdc5a2e0519dc25a25bc3139d17b04408b48c35a81c&width=400&height=225)
Different temperings (tadka) infuse khichdi with flavour and nutritive value. Asafoetida, ginger and cumin are digestive aids, while ghee is a natural laxative.
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/HVTW5QM54NFDBB7G2BTW24OTZE.jpg?smart=true&auth=db3905ca29f01435413151b781192bdfe379e51117813836791d3b1fe463ddc5&width=400&height=225)
Using different grains provides various nutrient dense options. Seen here is khichdi with broken wheat, pearl millets, rice, lentils, quinoas, spices and vegetables.
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/TXGJ32ITNFCEDHVCIIQYHUT3KQ.jpg?smart=true&auth=578e21f382da2b3f3f351989bc5171c18f8e0ba7f3d6d7eacd373e087e30c988&width=400&height=225)
Channa dal khichdi is popular during the Indian harvest festival of Makar Sankranti.
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/ZZ4TNXNAGFGG3NSPI5MZPZLUGM.jpg?smart=true&auth=dcc0acfe64e33050c7f7e0082673d06176c1ba30f730654fd0a53a5c19c28267&width=400&height=225)
Khichdi has been adapted across India into simple and elaborate versions. Seen here is bisi bele bhat from Karnataka, a spicy lentil and rice combination with split pigeon beans, curry leaves, tamarind, asafetida and nutmeg.
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/LRVUMK46TNG7HKMPOY222V45SA.jpg?smart=true&auth=d0d3dfd6338ef8ea4f9e01cfa172302f85ef1250d95d2f4f08ac46eeb747be1c&width=400&height=225)
Though originally slow-cooked on a fire, khichdi (a mix of rice and lentils) is now commonly prepared in a pressure cooker. All photos: Kishi Arora
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/VSGYWIKH5ZB2FH24ZDY5IEJDYU.jpg?smart=true&auth=95562cc4b7e950e8186a982830be1362c5e16f61baf5ec57a1a100a009b7d176&width=400&height=225)
The addition of seasonal vegetables, such as spinach, make khichdi an adaptable and nutrition-packed one-pot meal.
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/EXBVNUJ3YZGHHAJBASNPKP6MNE.jpg?smart=true&auth=97ae77537d21d5a96bc4d96ce129c9967495dc3e68464230ef4f71300f9cf249&width=400&height=225)
Khichdi has long been eaten to ease digestive issues or when one is feeling under the weather. Seen here is a version with moong daal, served with a side of yogurt mixed with grated cucumber, potatoes, cauliflower and pickled ginger.
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/VMGVWTK3UJDC5IES7YKCFT2KRI.jpg?smart=true&auth=abfc538425899a364d771fdc5a2e0519dc25a25bc3139d17b04408b48c35a81c&width=400&height=225)
Different temperings (tadka) infuse khichdi with flavour and nutritive value. Asafoetida, ginger and cumin are digestive aids, while ghee is a natural laxative.
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/HVTW5QM54NFDBB7G2BTW24OTZE.jpg?smart=true&auth=db3905ca29f01435413151b781192bdfe379e51117813836791d3b1fe463ddc5&width=400&height=225)
Using different grains provides various nutrient dense options. Seen here is khichdi with broken wheat, pearl millets, rice, lentils, quinoas, spices and vegetables.
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/TXGJ32ITNFCEDHVCIIQYHUT3KQ.jpg?smart=true&auth=578e21f382da2b3f3f351989bc5171c18f8e0ba7f3d6d7eacd373e087e30c988&width=400&height=225)
Channa dal khichdi is popular during the Indian harvest festival of Makar Sankranti.
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/ZZ4TNXNAGFGG3NSPI5MZPZLUGM.jpg?smart=true&auth=dcc0acfe64e33050c7f7e0082673d06176c1ba30f730654fd0a53a5c19c28267&width=400&height=225)
Khichdi has been adapted across India into simple and elaborate versions. Seen here is bisi bele bhat from Karnataka, a spicy lentil and rice combination with split pigeon beans, curry leaves, tamarind, asafetida and nutmeg.
Why the humble Indian khichdi enjoys superfood status
A simple but versatile mix of lentils, rice and ghee, the dish boasts a plethora of nutritional benefits
Reem Khokhar
13 January, 2022
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