Khichri

Khichri is a dish from the Indian subcontinent made from rice and lentils, but has variations including the addition of pearl millet or mung beans. It is commonly considered an easy-to-cook comfort food and is often cooked in Indian homes.

History

The origins of Khichri can be traced back to the Mughal Empire, where it was popular among the royalty. The dish was often served with an array of side dishes, including but not limited to yogurt, pickle, papadum, and salad.

Variations

There are many regional variations of Khichri throughout the Indian subcontinent. In Gujarat, it is often served with a side of kadhi, a soup made from yogurt and chickpea flour. In Bengal, the dish is known as Bhoger Khichuri and is often served during religious festivals.

Preparation

The basic preparation of Khichri involves cooking rice and lentils together until they form a semi-solid consistency. Spices such as turmeric, cumin, and coriander are often added for flavor. Some variations may also include vegetables or meat.

Cultural Significance

Khichri holds a significant place in Indian culture. It is often the first solid food given to babies, and is also commonly served to the sick as it is easy to digest. In addition, Khichri is often served at religious ceremonies and festivals.

See Also

• Indian Cuisine
• Rice Dishes
• Lentil Dishes

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