Call it khichdi, khichuri, bisi-belle bath, or ked-geree. It is the one ‘go-to’ delicious dish that people are eating more regularly now at home, restaurants, cafes and even 5-star hotels. Social media is buzzing with chefs, food vloggers, and celebrities posting about their fondness for the desi superfood- Khichdi. In fact, the khichdi is being touted as the desi superfood, which has all the nutritious values of a well-balanced diet. No wonder food brands are rolling out instant, ready-to-eat khichdi mix in the markets.
Comfort Bowl
Almost all of us have memories of eating a nourishing bowl of khichdi made by mom when we were unwell. “Khichdi has now found its place in the world of wellness and nutrition. It is light on the stomach, packed with protein and all the essential nutrients. Khichdi is one of our most intelligent traditional recipes. It is easily digestible, customizable, and suitable for every age group. A good khichdi should be hearty, not heavy. Whether you are looking to recover from illness or simply enjoy a wholesome and satisfying meal, there is nothing like Khichdi. It is a reminder that food does not have to be fancy to be meaningful. A simple tempering of jeera, ginger, turmeric, and a touch of hing can bring
out incredible flavour without overwhelming the dish,” says Celebrity Chef and author Sanjeev Kapoor.
Divine Food
Historically, Khichdi has been enjoyed by emperors and nobles, often prepared with luxurious touches like saffron and dry fruits. Every regional cuisine has its version of Khichdi. “In many temples across India, it is offered as prasadam. For example, in the Jagannath Puri temple in Odisha, Khichdi is part of the Maha prasad in West Bengal, during Durga Puja, Bhoger Khichuri is offered to the goddess. At the Khichdi Baba Temple in Varanasi, Khichdi is the central offering,” adds Chef Kapoor. In 2017, he had the honour of leading at World
Food India in New Delhi, where he set a Guinness World Record by cooking 918 kilograms of Khichdi. Akshaya Patra Foundation distributed this Khichdi to the underprivileged communities.
Fine Dine
Chefs are experimenting to create new-age versions, while still staying true to the soul of the dish. Today, there are varieties of khichdi available in restaurants like Lassoni Khichdi, Paneer Burji khichdi, brown rice Khichdi, quinoa and moong khichdi, baked Mexican Khichdi, and much more “Khichdi is India’s soul food — simple, comforting, and nourishing. It’s gaining recognition beyond homes and appearing on fine-dining menus due to a focus on mindful eating. Chefs are creatively enhancing khichdi with unique ingredients and presentations while honouring its humble origins. I love mushrooms and Truffle-Infused Moong Dal Khichdi, which is earthy, soulful, and indulgent,” says Chef Ishijyot Surri, Executive Chef and Founder of Mulk and SJI Gourmet.
Nutritional Benefits
Khichdi shows that nourishment needs to be complicated. It’s the first solid food for many babies, a gentle meal during recovery, and a staple across Indian households. Shimpli Patil, Head Nutritionist at Luke Coutinho Holistic Health Systems, Mumbai. “When Luke and his team curated The Bharat Dish, inspired by Prime Minister Modi, khichdi was at the heart of it. The combination of dal (moong, tur, or urad) and rice provides all essential amino acids.
It’s easy to digest, soothes inflammation, and supports microbiome health. Spices like hing, turmeric, ginger, cumin, etc., offer healing and digestive properties. The addition of ghee and fibre from veggies slows glucose absorption and supports insulin function. It provides warmth, satiety, and nourishment, making it ideal during illness, stress, or simply after a long day”
“Khichdi, cooked with seasonal vegetables, topped with ghee, and served with curd (A2 curd gut gut-friendly curd if one has health issues), a papad, is a balanced meal. It gives complex carbs, protein, fibre, healthy fats, and probiotics — all on one plate. Our grandmothers were our first nutritionists who got the balance right,” adds Shimpli Patil. To make a perfect khichdi, choose grains and pulses that your body can digest well. Use ghee to enhance absorption and satiety. Don’t add every trending superfood. It’s not about more — it’s about absorbability.
HEALTHY & HEARTY
World Record Khichdi
(Courtesy: Chef Sanjeev Kapoor)
Ingredients
• 1½ cups short-grain rice, soaked
• ½ cup split green gram with skin soaked
• 2 tbsps. Whole sorghum soaked
• 2 tbs Whole pearl millet, soaked
• 3 tablespoons of whole finger millet soaked
• 3 tbsps of amaranth soaked
• ¼ cup ghee + for drizzling
• 1 tsp cumin seeds (jeera)
• A pinch asafoetida (thing)
• 20 curry leaves
• 1 inch ginger, chopped
• 2 green chillies, chopped
• 1 carrot, peeled and chopped
• 5 French beans, chopped
• ¼ cup green peas
• ¼ tsp turmeric powder
• Salt to taste
• Fried curry leaves for garnishing
Method
1. Heat ghee in a non-stick pan. Add cumin seeds and sauté.
2. Add asafoetida, curry leaves, ginger, green chillies and carrot and sauté.
3. Add French beans, green peas, sorghum, pearl millet, finger millet and amaranth, mix, cover and cook for 2 minutes.
4. Add green gram, rice, turmeric powder and salt and mix well.
5. Pour 4 cups of water, stir, cover and cook till fully done.
6. Drizzle some ghee on top, garnish with curry leaves and serve hot.
Truffle-infused moong dal khichdi with mushrooms
(Courtesy: Chef ishijyot surri)
Ingredients (Serves 2–3)
• Yellow moong dal — ½ cup
• Short-grain rice — ½ cup
• Ghee — 1 tbsp (plus truffle ghee infused with the flavour of truffle for finishing)
• Cumin seeds — 1 tsp
• Bay leaf — 1
• Ginger — 1-inch piece, chopped
• Mushrooms — 1 cup, chopped
• Water — 4 cups
• Salt — to taste
For the crispy onions:
• Onion — 1 sliced
• Oil — for frying
• Optional garnish:
• 1 tsp chopped parsley
• 1/2 tsp thyme
• Extra truffle ghee
Method
1. Soak dal and rice for 30 minutes.
2. Heat oil and fry onion slices until golden. Drain on paper towels.
3. In a pot, heat 1 tbsp ghee, then
add cumin seeds and bay leaf. Add ginger and mushrooms; cook until softened. Stir in dal and rice, then
add water and salt.
4. Cook until soft and creamy (30 mins on low heat or 2 whistles in a pressure cooker). Stir and add water if needed.
5. Stir in one tsp truffle ghee.
6. Serve hot, top with crispy onions and drizzle with truffle ghee. Garnish with herbs, optionalKhichdi is gaining recognition beyond homes and appearing on fine-dining menus due to a focus on mindful eating.”
Chef Ishijyot Surri, Exe. Chef cum, Mulk and SJI Gourmet
