Khichdi

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Khichdi (also khichdee, khichadi, khichuri, khichari and many other variants) is an Indian dish that contains a combination of rice and lentils. It is commonly considered to be India's comfort food. Khichdi is also the first solid that babies are introduced to. Rice and lentils are simmered till mushy, seasoned with turmeric and salt and fed to infants to introduce them to "people food".

Khichdi is also the main food item that is served to recovering patients. It is also the favourite campfire food owing to the convenience of being able to cook khichdi in a single simmering pot.

Khichdi is a very popular dish in eastern, northern and western India. The dish is widely prepared in many Indian states like Gujarat, Maharashtra and Bengal. Addition of vegetables such as cauliflower, potato, and green peas is very common. In Bengali tradition it is customary to cook khichdi during rainy days.

It is traditional in Bengal to cook khichdi as a lunch at the Saraswati Puja during the month of February - the invocation of the goddess of learning. It is also customary to cook khichdi for lunch in other popular pujas such as Durga Puja.

While khichdi is cooked as a rather rich and delectable delicacy in Bengal, it is cooked very differently in North and Western India - a very plain dish that is normally associated with bland taste and diet for people when sick.

Khichdi when well cooked with little oil is considered as a light and nutritous dish and is especially popular amongst many who follow ayurvedic diet practices or nature cure.

Another form of khichdi, popular mostly in western Maharashtra, is made with prawns.

In India, the term khichdi is also used broadly to imply a mish-mash or a mixture of sorts. For example, a classifieds portal in India goes by the name khichdee.com because it is a "mixture" of advertisements of all types.

Khichdi is commonly served with another Indian dish called "kadhi". Other common accompaniments are papads, beguni (deep fried eggplants in a besan batter), ghee (clarified butter), achar (oil based pickle), and yoghurt.