Khichdi

Written by Zeba Tauqeer

Moong Dal Khichdi is an easy one pot rice and lentil dish which is eaten all over India as a comfort food. Most people think of Khichdi as baby food or food to be eaten when suffering from a stomach ailment but that is far from the truth. A part of the misconception is due to the fact that khichdi is usually prepared by cooking the rice and dal together until its mushy enough to be easily swallowed by toothless babies and fussy convalescents alike and, its minimal use of spices giving it a bland taste. This type of Khichdi is usually referred to as Pongal in South India. A well prepared khichdi can be very delicious, healthy and high on proteins. Vegetables can also be added to it to improve its nutritive value.

Now the Bangalore style Khichdi, which is the one featured in this photo, is a different ball game altogether. Though it is essentially the same as other khichdis in the sense that it is prepared by cooking rice and moong dal together, its consistency is completely different. It is also very flavoursome as the rice and dal is cooked in a gravy made with onions, tomatoes, mint, coriander and variety of whole spices. Occasionally vegetables are also added to it but usually not. It’s usually eaten in Bangalore for breakfast along with Kheema (Minced Meat) whereas in Chennai it’s usually eaten with Onion Kadi or Egg Curry. Irrespective of how it’s prepared Khichdi is one dish which most Indians have fond memories of and hold close to their hearts.

Nutritional Values:

Serving Size : 1.5 cups

Calorie Count : 363 calories

Carbs : 72%

Proteins : 10%

Fats : 19%

Happy FoodGymming!!