Khichdi

Khichdi is a South Asian dish consisting of rice and lentils, its name derived from the Sanskrit khiccā, denoting a dish of rice and legumes. A widely consumed comfort food throughout the Indian subcontinent, Bangladesh, Sri Lanka, Nepal, and Pakistan, khichdi is usually served as a main meal, and it is also one of the first solid foods that babies consume in Indian culture.

A variety of spices are added to the dish in order to enhance the flavors, such as cinnamon, cloves, bay leaves, and peppercorns. It is believed that the dish was invented in India during the medieval period, and the first mention of the dish dates back to the 15th century in the travelogue of Afanasiy Nikitin, a Russian explorer and adventurer.

However, it was the Moguls who popularized the dish during the time of their Empire, evolving it from a humble meal to a gourmet dish by adding strong spices, nuts, and dried fruits to the combination. Today, khichdi is traditionally served with dahi yogurt, various chutneys, and pickled mangos or limes.