According to Ain-i-Akbari, or the ‘Administration of Akbar’, a 16th century record written in Persian,  khichdi was one of the Mughal emperor Akbar’s favoured meals. This humble Indian blend of lentils and spices had something of a moment in 2017 when it almost became India’s national food. At a global food event in Delhi, it was even selected as ‘Brand India food’. Almost every region has its own version of this comfort food, which in its simplistic version comprises white rice, yellow, green or split moong lentils and a dollop of ghee. 

Culinary writer and expert Rushina Munshaw Ghidiyal points out that apart from being easy to whip up, its nutritional value is underestimated. “Individually, cereals and pulses have certain amino acids but together, you get to consume a complete amino acid profile,” says Ghidiyal, adding that spices such as asafoetida and pepper hold medicinal value. Even though eating khichdi isn’t restricted to any season, consuming a hot bowl of it during a rainy day is a different feeling altogether. Three Mumbai food experts share some tasty khichdi recipes to try at home.