Khichdi

Lore & Background

The word Khichdī is derived from Sanskrit खिच्चा khiccā, a dish of rice and legumes. The Moroccan traveler Ibn Battuta mentions dishes of rice and mung beans during his stay around 1350, though he does not use the term 'khichdi'. Khichdi is described in the writings of Afanasiy Nikitin, a Russian adventurer who travelled to the Indian subcontinent in the 15th century. It was very popular with the Mughals, especially Jahangir. Ain-i-Akbari, a 16th-century document written by Mughal Emperor Akbar's vizier, Abu'l Fadl, mentions the recipe for khichdi, which gives seven variations. There is an anecdotal story about khichdi featuring Akbar and his court advisor, Birbal.

Reader's Guide

Khichdi is a very popular dish across the Indian subcontinent, including Bangladesh, Pakistan, Nepal, and Sri Lanka, as well as many Indian states. Its significance lies in its long historical presence, from ancient Greek accounts to Mughal court records, and its role as a staple comfort food and first solid food for babies in northern India. The dish has numerous regional variations, such as Haryanvi khichdi made from pearl millet and mung dal, and Hyderabadi khichdi served with ground beef and sour sauce. In 2017, Indian media unofficially designated it as the 'national dish,' though the government clarified it had no plans to officially designate a national food. The Anglo-Indian dish kedgeree is thought to derive from khichri. Khichdi has also lent its name to media synonymous with ensembles or potpourri, including movies and TV sitcoms, and has been cooked on MasterChef Australia and America.

Did You Know?

• The word khichdi is derived from Sanskrit khiccā, a dish of rice and legumes.
• In the Bhojpuri region, khichdi is traditionally consumed on Saturdays and offered to Sanee Devta.