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A plate full of hot, oily, juiced up khichdi served generously with a ladle-full of sabzi or a little pickle is sure to entice any discerning Indian straight to the dining feast. Such is the relish, enigma and the attraction of khichdi that a description of the Indian dishes is impossible to make without it. Across the length and breadth of the vast country, the khichdi, known in a variety of names is the numero uno choice of every Indian of all strata, race, color or background. Served whether in religious festivals or as a regular dish in households (in rainy, cold seasons usually) or in the daily meals of community kitchens, school messes etc., it remains the favourite of all without fail. It has an immense nutritional value along with its cultural importance and historical significance. Basically, it is fine rice cooked together with dal, vegetables like potato, brinjal, lentils etc. into a single dish and served hot usually with a spread of ghee and accompanied with mixed vegetables and/or a little pickle and papad. It is easy, fast to make as well as economical, tasty and provides for a stomach full.
It is a very easy and quickly cooked dish. Easily available rice (of even average quality) would create a delicious plate, mixed with readily available vegetables like potato, quick peas, radish, brinjal or carrot boiled and cooked together with dal (dry lentil, moong, masur etc.) and a garnishing of spices of daily use like jeera (cumin), dhania (coriander), elaichi (cardamom), long (cloves) and coriander leaves cooked till boiling hot and stirred occasionally in preparing the dish. Quantities of these materials do change depending upon the number of people eating. By the way, the ingredients also change depending on place to place and the availability of the same. Sabudana khichdi, for instance, replaces rice with sabudana, a millet. It is usually taken during fasting on religious festivals. Khichdi is also given to patients in hospitals during treatment and recovery too. It not only provides a good nutritional value but also gives immunity to the body, is easily digestible besides being very tasteful. It is also served as a bhog during religious festivals like Durga Puja, the Kali Puja, Ganesh Chaturthi, Shiv Ratri etc., as an offering to the Gods and the Goddesses and is also distributed as prasada to the devotees. An afternoon family meal especially during the cold or rainy seasons becomes sumptuous with a dish of khichdi served with additions of salad (a mix of freshly cut carrot, radish, onions, cucumber slices and/or coriander leaves) with other sweet dishes. In the mid-day meals in schools or in community kitchens too, the khichdi is on the regular menu. Being quick to prepare and the easy availability of the ingredients, the khichdi is definitely the India's most preferred dish. Other dishes are neither that popular nor quick to prepare and nor that tasteful. The khichdi thus has been the most favourite of dishes in India since time immemorial.
Being the most popular of dishes readily available, the khichdi also firmly stands on the food standards rank. The calorific value of khichdi generally ranges between 200 to 350 calories for the vegetable khichdi. Other versions may be higher. But it gives a proper balance between the essential nutrients for a healthy food. A plateful of khichdi gives sufficient amount of protein from the vegetables like lentils and dal, the rice component provides the carbohydrates, amino acids present in ghee, haldi (turmeric), black pepper are a healthy stuff, the addition of a salad adds to its nutrition besides others. Being easily digestible it is healthy for all sections of people across all ages, health or status. Green leafy vegetables added to it as sabzi has around 480 kcal which provides a balanced nutrition. It is gluten free. It also provides sufficient carbohydrates, fat, calcium, iron, beta-carotene, omegas, B vitamins, folates etc. It is very helpful in preventing malnutrition. Ingredients of haldi(turmeric), jeera (cumin) have healing benefits. It also cleans up the gut and the stomach. But it also has a negative side too. Preparing with more oil or ghee and eating it every day can have adverse effects. It can harm digestion and increase the blood pressure. At the same time, it can lead to abnormal craving and hunger. It can also lead to a spike in blood-sugar levels that can hamper diabetic patients. In all, it has more positive effects than negative. It is often referred to as a superfood due to its balanced nutrient value. It is unofficially India's National Food due to its mass popularity, health and nutritional value as well as its aesthetic importance.



