Khichdi: rice and dal cooked together into a soft, one-pot meal, usually with haldi, a little ghee and a jeera tadka.
Khichdi and your health
Pairing a grain with a dal is a smart combination. Each brings protein, and eaten together across the day they help you get the full range of amino acids your body needs.
Why it works:
- Your body uses protein to repair cells and make new ones, so a dal-rich khichdi is more than just filler.
- Khichdi is also gentle on the stomach and simple to make.
That is why it's the go-to meal when you're unwell or tired.
How to have khichdi
Raise the dal so it's at least equal to the rice, and stir in vegetables like lauki, carrot, peas or spinach to add fibre.
More ways to balance it:
- Moong dal is the lightest; masoor, toor or whole moong add variety.
- You can swap some or all of the rice for dalia, a millet or brown rice.
- Keep the ghee to a small spoon on top rather than a pool.
Serve it with dahi and a salad for a complete, balanced meal.
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Related guidance: MedlinePlus (NIH) Medical Encyclopedia: Protein in diet. General information, not medical advice.
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