Oats To Bajra Khichdi, 6 Healthy Varieties To Try This Monsoon
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A plate of hot khichdi with a dollop of butter or ghee and some crispy papad is the most comfortable dish to eat while it's raining outside. Perfect for hectic days or slow monsoon afternoons, khichdi is easy to cook, nutritious, and a full meal. During the monsoon season in India, khichdi is a staple due to its simplicity and nutritious content.

Khichdi has been an integral part of Indian cuisine for centuries. You simply cannot take away khichdis from Indians, especially in this monsoon season. It is easy to make with just a few ingredients, healthy, and easy to digest. From the tangy Hyderabadi Khichdi to the nutritious Palak Khichdi, every variety has its legacy and charm. Here are six healthy khichdi varieties to try this monsoon.

1. Moong Dal Khichdi

Moong Dal Khichdi is a classic favourite in many Indian households. This dish primarily uses moong dal, which can be either moong dhuli (yellow) or moong chilka (green). Both types of lentils are easy to digest and packed with health benefits. To prepare Moong Dal Khichdi, equal quantities of rice and dal are cooked with double the amount of water in a pressure cooker for three whistles. Including spices like cumin, turmeric, salt, bay leaves, cardamom, and cinnamon sticks enhances its flavour. This khichdi is much-loved for its simplicity and better immunity.

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2. Hyderabadi Khichdi

Hyderabadi Khichdi is a lesser-known gem in the city and is famous for its biryani and kebabs. This khichdi is made with rice, dal, and a blend of spices and is traditionally served with a tangy chutney called ‘khatta’ or til ka khatta. To prepare Hyderabadi khichdi, you just need to soak rice and moong dal for 30 minutes. Next, sauté onions, green chillies, and ginger-garlic paste in ghee. Now, you have to add soaked rice, dal, turmeric, and salt and cook with water until soft. Once it’s ready and you can smell the aroma, garnish with fried onions and coriander leaves, and serve with a side of tangy tomato chutney. Now, this chutney is a mix of tamarind juice, sesame seeds, and onions tempered with mustard seeds, red chillies, and curry leaves. The unique flavour combination makes it a delightful dish to enjoy during the monsoon.

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3. Oats Khichdi

Oats Khichdi is a modern twist on the traditional recipe that replaces rice with oats. For those who are looking for a healthier alternative, oats khichdi is the option for them. The preparation is just like regular khichdi. Oats khichdi is cooked in a pressure cooker with spices such as jeera, ginger, garlic, salt, turmeric, red chilli powder, and garam masala. Adding sautéed vegetables like onions, carrots, and capsicum enhances its nutritional value and taste. Once prepared, you can garnish it with chopped coriander leaves and serve it hot with papad or achaar on the side for a wholesome meal.

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4. Sabudana Khichdi

Sabudana Khichdi is a popular Maharashtrian recipe made using sabudana (tapioca pearls). This sago dish is often consumed during fasting periods. To prepare it, a tadka of cumin seeds, red chillies, turmeric, curry leaves, and peanuts is made, to which soaked sabudana is added and cooked on medium heat for a few minutes. Adding salt to taste and garnishing with lemon juice completes this simple yet appetising dish. Sabudana Khichdi is light, easy to digest, and perfect for a monsoon snack.

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5. Palak Khichdi

Palak Khichdi is an excellent choice for fitness enthusiasts and health-conscious individuals. This khichdi combines the goodness of spinach (palak) and lentils, making it high in nutrition and low in calories. Lentils of choice are cooked with chopped spinach or a palak puree, which gives the dish a vibrant green colour. This khichdi is not only visually appealing but also a powerhouse of nutrients. It’s a great way to incorporate greens into your diet and keep your gut health better during the monsoon.

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6. Bajra Khichdi

Bajra Khichdi is a unique Rajasthani variation made using bajra (millet) instead of rice. This hearty dish reflects the vibrant and colourful culture of Rajasthan. To prepare bajra khichdi, you need to soak bajra overnight and grind it coarsely. In a pressure cooker, heat ghee and sauté cumin seeds, ginger, and green chillies. Next, you have to add the soaked bajra, moong dal, turmeric, salt, and water. Cook until soft, and you can simply garnish with coriander leaves. Bajra Khichdi is typically served with garlic chutney, homemade pickles, or yoghurt. You can also garnish it with roasted dry fruits. This khichdi is a staple in Rajasthani households and offers a delightful blend of taste and nutrition.

Khichdi is a versatile and nutritious dish that perfectly complements the monsoon season. From the traditional Moong Dal Khichdi to the innovative Oats Khichdi, these recipes offer a variety of flavours and health benefits. Each variety has its legacy and charm, making it a delightful meal to enjoy during rainy days. Try these healthy khichdi varieties for better gut health!