Khichdi – A Vegan Delight
Many of us have acquired a taste for a high sodium diet. Sodium can be rather wily, it sneaks into our diet unknowingly. Most of the salt in our diet comes from packaged and refined foods. When you consume excessive amounts of salt, the sodium in it causes water retention and it gets stored in your body, elevating the blood pressure. At the same time, human beings cannot live without salt. It is essential for the normal functioning of the body as it helps maintain normal nerve and muscle function, helps digestion, and is also necessary for regulating blood pressure.
Khichdi is very easy to digest and is recommended by doctors during a sickness to expedite recovery. It heals and soothes the intestinal wall. It is generally one of the first solid food items that parents introduce to a baby in India!
The strengthening combination of lentils and rice brings a sense of warmth and cheer. If done right, it can be surprisingly tasty and may even become your favourite one-pot meal, especially when accompanied by kadhi!
Khichdi – A Wholesome Meal
Rice supplies a generous dose of carbohydrates,vitamin B, phosphorus, potassium, folic acid, and manganese while the lentils give you loads of proteins, cholesterol lowering fibre and vitamin C. Rice and dal together provide the body with 10 essential amino acids, proffering you a complete protein. To step reinvent this classic dish, you can add a host of vegetables which will give you additional nutrition!
When khichdi is part of one’s regular diet (as opposed to the diet prescribed for the convalescent), it is advisable to make use of different grains – jowar, bajra, ragi, brown rice, daliya, rajgira (amaranth), as well as the lentils such as toor dal, masoor dal, moong dal, moong chilka, whole moong, and moth. It’s good to vary the blend so that you gain different health benefits. For an ideal multigrain khichdi, you can try Tata Sampann 6-Grain Khichdi mix. It is made of a nutritious mix of rice, moong dal chilka, ragi, rajgira, jowar and bajra.
Furthermore, adding diced carrots, beans, potatoes, cauliflower and green peas adds to the taste and nutritive content. The consistency of a khichdi is a personal choice, some like the grains to be intact, while some are partial to the mushier version.
The secret to 3 fabulous khichdi ideas
- Traditional khichdi: An amazingly uncomplicated, three-step recipe which promises a yummy khichdi time and time again! With just five ingredients, you’ll find this staple quick to cook and truly comforting. It is a soothing and wholesome amalgamation of rice, moong dal, haldi (turmeric), mustard and jeera cooked in a pressure pan.
- Panchkuti khichdi: The Himachal Panchkuti khichdi is the ideal warming comfort food for any time of the year. Toor dal, moong dal, whole moong, chana dal, masoor dal and bajra seeds combine delectably to give this dish an impressive wholesomeness and a satisfying richness. The whole spices give a very distinct aroma and provide a splash of vivid flavour. Serve this with chaas or raita.
- Shahi khichdi: Stimulate your senses and tickle your taste buds with a range of rich flavours by trying the shahi khichdi. Pressure cook basmati rice, toor dal, urad dal and masoor dal. Add some carrots, potatoes, corn, peas and cauliflower. Add some ginger and garlic while cooking the khichdi for sumptuous flavour. Spices such as saunf, cinnamon and jeera can also be added to the tadka to give it a gratifying richness. Finally, add a dash of shahi biryani masala to take your khichdi to the next level! This full-flavoured delight is the perfect pick-me-up and a complete meal.
- “Protein and Dietary Requirements of Adults: Current Controversies” Millward, D.J. 2001
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