KHICHDI FACTS ( FOODIE FRIDAY 5)

HI EVERYONE.... I AM BACK WITH A NEW FOODIE FRIDAY BLOG.. DO LIKE, COMMENT & SHARE WITH FAMILY & FRIENDS..SO LET'S START.

1}The traditional khichdi is made using moong dal, which is a rich source of protein and fibre and helps in keeping you fuller for longer. The basic khichdi is made using some rice, dal and mild spices. It is the perfect way of eating more proteins and balanced carbs to aid your weight loss.

2}In Gujarat, khichdi is eaten with a bowl of kadhi, a yoghurt-based curry; whereas in West Bengal, many people enjoy it with an assorted platter of fried fish and vegetables, and even prepare it for Durga Puja. For me, a traditional khichdi devoid of any strong spices is comfort food.

3} Khichdi is one of the best during cough , cold, fever or any illness.

4}If you add vegetables to it, khichdi is a great source of fiber, which helps with constipation, loose motions and vomiting

5}Broken rice (like broken or tota basmati) makes very nice wet khichdi. That is because the broken rice absorbs water faster, and the starch leaks out better. For dry khichdi, any whole rice that one uses regularly (the ones that give fluffy rice), works just fine.

6}Khichdi is also one of the most relished delicacies during Makar Sankranti celebrations.

7} It holds immense ritualistic importance in a variety of Hindu festivals.

8}The Anglow-Indian breakfast dish, Kedgeree is said to be inspired by Khichdi.

9}According to the book 'A Historical Dictionary of Indian Foods' by famous historian KT Achaya, "Mughal Emperor Jehangir's favoured food on his days of abstinence from meat was a very rich Gujarathi Khichdi called lazizan, with both spices and nuts."

10} Khichdi has captured the imagination of various foreign visitors across history. The famous Moroccan traveller Ibn Battuta mentioned kishri as an Indian dish, comprising rice and moong beans, during his stay in India around 14th century A.D.!

 So, that's all from today's info. STAY TUNED.