Khichadi is comfort food. Khichadi exists in almost all cuisines, in one or the other form. Khichadi, ideally means, a mix of lentils, and grains cooked together with or without vegetables or meat or spices.
Khichadi is mentioned in the Ayurvedic way of life in our texts. Consumed, when the digestive fire is weak and stimulates the taste buds, enhances the action of digestive juices, and thus an ideal food for the fasting, and ailing.
The Kathiawadi Khichadi, is a mix of yellow split pigeon lentil and rice with a mix of spices and vegetables, usually eaten in the Rajasthan area of the Indian subcontinent. It has a great dose of nutrition and the spices which help with the dry climatic conditions of the region. It is a great single pot meal, which is common as one of the meals in the region. Eaten with curd, or just an extra spoon of ghee.
Usually, the khichadi is accompanied by a pickle to enhance the flavour. In masala khichadi the pickle is added while cooking, making it really delicious. And a bowl of curd and crisp papad completes the meal.
I usually add the vegetables to disguise them as kids love to eat this version of khichadi without any fuss. The Kathiawadi masala khichadi, is called masala bhat
It can be made more mushy or grainy as per liking and hence the name.also and a regular at home in winters. In winters the body needs extra nutrition and conserve energy. The khichadi makes a perfect meal.
Kathiawadi Masala Khichadi/ Achari Khichadi
Its an extension of our regular rice and lentil meal, made more nutritious by adding vegetables, and the spices, peanuts and roasted Lentils add another dimension to this dish, and a perfect meal for a rainy evening.
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