The Indian Auspiciousness starts with end of winter solstice, and beginning of Uttarayana. The first day of Uttrayana the solar festival of Makara sankaranti is celebrated. Makar Sankranti is a day of celebration for many. Sun enters Makara Rashi or Capricorn. Marking the end of winter solstice and beginning of summer. This festival is celebrated in many ways. In some regions of India, people make a certain kind of Khichdi with Udad dal. On this sacred day people celebrate the festival with dip in holy rivers, giving charity and cooking good food. In Maharashtra and many parts of country Sesame seeds and Jaggery ladoos are distributed.
Khichdi is the most comforting and nutritious food however some people have a misconception that this you eat when you are sick or want to go light on foods. This dish is one that whole India cooks and also kind of resembles our country and heritage; The dish is made in many variants in coastal Maharashtra it is made with prawns. In Bengal the dish is considered a rich gourmet delicacy and is loved in the monsoons. It is a staple for holy ceremonies and as an offering to Gods. In Bihar It is customary to eat Khichdi every Saturday, and also at dinner during Makar Sankranti. In Gujarat and especially Kutch region Khichari is the traditional diet and a daily meal. in rural Haryana kichri is made from bajra and mung dal. Odisa has many varieties of Khichdi; out of many Adahengu Khechidiis a popular dish in the Puri Jagannath Temple. Karnataka and Tamil Nadu have their own variants, Bisi Bele bath, and Pongal respectively. Khichdi also has an important place in Hyderabadi cuisine; Khichdi here is called “Khichdi, Kheema, and Khatta”. The history says that this dish was favorite of many rulers and dynasties.
Kamika Agama a 2nd century text in its chapter 6 verses 30 – 59 talks about various dishes and methods of preparation and offering to gods. Krusaranna is said to be evolved to today’s Khichdi, “Krusaranna” was prepared with sesame seeds, Mung beans, salt and black pepper and a certain quantity of rice. There are two more variations mentioned in the chapter. Cooked rice mixed with Mung beans is called Mudganna and cooked rice, pepper, turmeric powder, cumin and mustard seeds are used to prepare a dish known as Haridranna. These are three possible variations of Khichdi as mentioned in the agama.
According to a poet at the court of the last independent Hindu king of Delhi, Prithviraj Chauhan (1149–1192), Khichdi was enjoyed differently by the poor and the wealthy. The wealthy enjoyed Khichdi, mixed rice and lentils prepared with ghee, spices and vegetables. The food of the common people lacked richness of ghee.
Ibn Battuta a 13th century Muslim Moroccan scholar and traveler also mentions that during that period Khichdi made with rice and Mung dal topped with ghee was staple breakfast. In 15th century writings of a Russian adventurer, Afanasiy Nikitin, talks about Khichdi.
We all have heard the story of Birbal and his Khichdi, certainly this dish was a favorite in Emperor Akbar and his son Jahangir. In the 16th century text Ain-I-Akbari or otherwise known as Constitution of Akbar written by his glorified vizier, Abu’l-Fazl ibn Mubarak. The recipe says that Khichdi (Khichdi) was made from mung dal, rice, salt and ghee.
Jahangir was very fond of Khichdi, specially the Bajra Khichdi of Gujarat. He mentions this khichdi to be the cheapest and most delicious one. Jahangir mentions that on his days of abstinence from meat he would indulge in this delicious Khichdi.
During the reigns of Nawabs a unique version of Khichdi was made. It is said that one of the Chef’s of Wajid Ali shah (1822- 1887) thinly sliced almond and pistachios to make the Khichdi. The almonds were shaped and looked like Rice grains and pistachios resembled lentils. This mock Khichdi was also a favorite in Lucknow.
This is also a favorite dish for the monks. This dish has been glorified in lot of Jaina and Buddhist texts as well. Monks rely on alms, they go door to door and seek alms and manage with whatever they get. It is during medieval times monks used to travel and camp places. They used to go door to door and seek alms; mostly they would manage with some amount of Rice and Dal. Sometimes if lucky they would get some vegetables or spices. With whatever they would get in alms they would add everything to a pot and cook. This also marked the beginning of Khichdi. This Khichdi was a sole meal for any monk, be it Buddhist, Hindu Sadhu, Jain monks, Sufi saints etc. Monks played a significant role in spreading Khichdi across the country, today every part of country Khichdi is cooked in their own style.
Khichdi as per Ayurveda Khichdi is used for detoxifying and cleansing of the body. Khichdi is said to be a dish that balances all three doshas – cough, pita, vaat. In Ayurveda it is believed that health starts in the digestive system. The function of the whole system is dependent on the proper digestion, assimilation, and elimination of food; if this system is not proper then one may be vulnerable to disease. The digestive energy is called Agni, this fire must be strong and so beyond just cleansing the body, here Khichdi will rekindle Agni in the body and help in balancing the entire system.
