Khichri is a very popular and easy dish from the Northern region of India. It is a very simple and hearty dish. Every northern Indian cooks khichri on a Saturday night. There is a superstitious belief attached to cooking khichri on a Saturday. It is a belief that cooking khichri on a Saturday brings prosperity to the household.
There are a few variations of khichri. You can cook khichri with any lentils available in the Indian grocery store i.e., moong daal, masoor daal, or toor daal. You can also add vegetables to your khichri. The most commonly added vegetables are peas and cauliflower. They are added at the same time as the lentils.
Khichri is a very healthy and nutritious food. It is also often cooked for someone who is recovering from a mild illness because it is a complete meal with the equal proportions of carbohydrate and protein. It is easy to swallow and it provides energy. You can make it tastier by adding ghee to the tadka. But in my opinion, ghee makes the food fattening. I much prefer cooking in sunflower oil or olive oil.
The main accompaniments for khichri are: roasted poppadums, fried potatoes or aubergine puree.