Comfort Zone: Save these diverse khichdi recipes for a rainy day

Whether loaded with vegetables or prawns, the humble khichdi has a huge fan following and almost every region has its own take on it. Three Mumbai-based culinary experts share their favourite versions

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.  

Bhoger Khichuri

Bhoger Khichuri. Photo courtesy: Ananya Banerjee

Home chef Ananya Banerjee’s recommendation is the Bengali ‘Bhoger Khichuri’. Usually, it is prepared Durga puja and after offering it to the goddess, it is distributed as ‘proshad’. 

“Traditionally [Bhoger Khichuri] made with shona-muger dal (exemplary lentil from Bengal) and gobindo-bhog chal (aromatic short grained rice). These are added with, veggies like cauliflower, carrots, French beans and potatoes. Topped with good quality gawa ghee (cow ghee or homemade ghee), and sprinkled with fried and grated coconut. All goes to make this ultimate comfort food,” says Banerjee. 

Ingredients

Bay leaves: 1 

Cardamom: 3-4 

Cinnamon: 1 

Grated coconut: 2 tbs 

Cumin seeds: 2 tsp 

Turmeric powder: 1 tbs 

Chilli powder: 1 tbs 

Mixed vegetables: 1 cup 

Dried chilli: 1 

Ginger paste: 1 tsp 

Sugar: 1 tsp 

Ghee: 2 tsp 

Green chillies: 4 

Gobindobhog rice: 1 cup 

Dry roasted moong dal: 1 cup 

Mustard oil: 2tbs 

Salt to taste

Method

1. Soak the rice and dry roasted dal in water separately.

2. Heat the mustard oil in a pan.

3. Add the aromatics in the oil -- bay leaves, cardamom, cinnamon and cumin seeds. 

4. Add the dried red chilli and grated coconut. 

5. Add the green chillies and fry.

6. Add the roasted dal. 

7. Add the cut vegetables. 

8. Add turmeric powder, ginger paste, chilli powder and mix.

9. Add the rice. 

10. Add water and let it boil until the vegetables and the dal melt.
Tip: Make sure the amount of water should be three times the amount of rice and dal.

11. After the preparation is done finish it off with the ghee and a little bit of garam masala for aroma. Add salt and sugar. 
Tip: Add sugar in the end when boiling anything.

Prawn khichdi

Kolambi Chi Khichdi. Photo coutesy: Soumitra Velkar

“This dish is one of my favourite comfort foods of all time. It’s known as kolambi chi khichri in Pathare Prabhu homes and can be cooked in a jiffy,” says home chef and caterer Soumitra Velkar. He further adds, “As a seafood-loving community, Pathare Prabhu style is known to add prawn to everything from pies to poha to pulao. This dish in particular is a typical meal when you run out of ideas or are just too bored to cook an elaborate meal.”

Ingredients

Small-grained rice like Ambe Mohar or Surti Kolum rice: 400 gms (2 cups)

Large prawns: 1 cup (about 14-18) 

Fresh green peas: ½ cup 

Sliced onions: 3 large

Coconut milk: 4 cups 

Turmeric powder: ½ tsp 

Red chilli powder: 1 tbsp 

Pathare Prabhu sambhar or any garam masala: ½ tsp 

Oil: 3 and 1/2 tbsp 

Ghee 1 tbsp 

Juice of a lemon

Whole garam masala: 2-3 nos each of cloves, peppercorns, elaichi, cinnamon (1” stick), ½ tsp shahijeera 

Chopped coriander leaves: 2 tbsp 

Fresh grated coconut: 2 tbsp 

Salt to taste 

Method

1. Wash and soak rice for 15-20 minutes, drain on a colander and set aside.

2. Rinse the prawns; apply turmeric and ½ tsp of lemon juice. Leave this aside to marinate for 5-10 minutes. 

3. Heat a pressure cooker or pan on a medium flame and add 1/2 tbsp ghee, all the whole garam masala and sauté till they splutter. Add the drained rice and sauté till coated in ghee. Remove and set aside.

4. Now in the same cooker, heat oil, add in sliced onions and sauté till translucent. Add the prawns, peas, dry masala powders and salt to taste. Mix well. Pour the coconut milk over this and mix. 

5. Cover with lid and pressure cook (2 whistles and 5 minutes on simmer). Once the pressure is off, take off the lid. Let this rest covered for 5 minutes. Top it with the coriander and grated coconut and serve hot.

Garhwali Udad Dal Khichdi 

Ghildiyal describes the dish as an earthy recipe that is a little different from usual khichdis -- in this dish, the udad dal needs to be cooked separately from rice and then it is combined. “This is to account for the fact that udad takes far longer to cook. Udad is a very important ingredient in Garhwali cuisine and this is a dish often cooked in winter as it is very warming. It is also ideal for a cold rainy day,” she elucidates. 

Ingredients
Basmati rice: 1 1/2 cup 

Udad dal sabut: 1 cup 

Ghee 21 tbsp 

Bay leaves: 2 

Peppercorns: 8 

Cloves: 4 

Black cardamoms: 2 

Cumin: 1 tbsp 

A pinch of hing

Onion, chopped fine: 1 cup 

Garlic, chopped fine: 2 tbs 

Green chilli, chopped fine: 1 tbsp 

Ginger, grated: 1 tbsp 

Chilli powder: 1 tsp 

Coriander powder: 1 tbsp 

Turmeric powder: 1 tsp 

Coriander, chopped fine: 1/3 cup 

Method

1. Wash and soak the Basmati rice.  

2. Pressure cook the urad in 5 cups water with salt till completely cooked. When you press it between your thumb and forefinger it should get smashed completely. Keep aside with cooking water. Drain rice and keep aside. 

3. In a large pan, add the ghee and heat up.  When hot add the bay leaves, peppercorns, clove, black cardamom, cumin and hing and sauté for 30 seconds or until fragrant. 

4. Add the onion and sauté till golden brown. 

5. Add the garlic and green chilli and sauté for 30 seconds until cooked 

6. Add the ginger and stir-fry for 1 minute or until raw smell is gone.  

7. Add the rice and saute till the rice is well coated in the spiced ghee.

8. Add chilli powder, coriander powder and turmeric. Sauté well for 30-40 seconds.  

9. Add 2 1/2 cups of the urad cooking water, mix well and cook till rice is almost done and water is absorbed. 

10. Add the cooked urad, remaining water and salt to taste and cook till the khichdi is done. Some of the water dal and rice should have broken down and there should be a bit of mushy viscosity in your khichdi. Serve hot. 

Also Read: Mumbai chefs share soul-warming steamed recipes to enjoy during the monsoon

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