If it’s Saturday, it has to be khichdi.
At my grandparents’ house in Patna, khichdi was served for lunch every Saturday. Maybe that’s why my grandmother, Prabha Devi, made different versions of it each week to keep her family interested in a dish that was often dismissed as a plain mix of rice and dal, or associated with illness and recovery.
In 1984, she published Khichdi: Unsath Prakar Ki (Khichdi: 59 Varieties), celebrating the humble dish. The book was never marketed and was mainly gifted to family members spread across the world. This year, the English translation, Khichdi: A Legacy of Family and Flavours, translated by me, and published by Upon My Word! was released.
As children, my favourite was the mutter or green peas khichdi. Its best version is made using rice and peas in equal measure. I also enjoyed the uniquely delicious winter special, cauliflower and green peas khichdi, a mix of deep-fried cauliflower florets, onion slivers and green peas. Soft red tomato-and-carrot khichdi also held a special allure for us as children.
The Delicious Indian 'Kichdi' in a earthen bowl, the dish is prepared with basmati rice,dhals,pulses and green vegetables garnished with mint and coriander leaves.
