Khichdi - India's Comfort Food / 适用于任何场合的印度菜肴

While living in china you must have came across porridge , Chinese people eat it at breakfast, sometimes for lunch and even at dinner, porridge is often served at hospital and even is avialable as mid night snacks. Basically porridge is versatile comfort food in China. Easy to cook with minimal effort and time , you can also add any kind of meat , leafy vegetatble or sea food to it. On the contrary most of our indian dishes takes lot of effort and time. How we wish that we also have something like chinese porridge in India. Well, we in India also have one comfort food like porridge in china. It is available across length and breadth of the country with diffrent name and slightly diffrent ingredients. It's over 2500 years old dish , Mostly overlooked and ignored but almost every indian must have had it at some time in their life.  Yes, you guessed it right. That's Khichdi.

当你住在中国的时候，你一定是吃过粥了，中国人早餐吃，有时吃午饭，甚至吃晚饭，经常在医院里吃粥，甚至可以当午间小吃。 基本上粥是在中国的健康的食物。 容易做，省时省力，你也可以添加肉，绿叶蔬菜或海鲜食品。 相反，我们的印度大部分菜肴需要花费大量的精力和时间。 我们如何希望在印度也有中国粥。 那么，我们在印度也有一个像中国粥一样的食物。 几乎每一个印度人在他们的生活中一定有吃过。 是的，你猜对了。 那是Khichdi (印度的粥）。

Food often tends to reflect the history and culture of the land where it was first created and khichdi is a prime example of this. Essentially a fragrant potpourri of rice, lentils and spices, this mellow dish can be found in kitchens all over India in various avatars.

食物往往反映它最初生长土地的历史和文化。 本质上是一个大米，扁豆和香料芬芳的杂烩，这个圆润的菜可以在印度各地的厨房找到。

In Gujarat, khichdi is eaten with a bowl of lightly spiced kadhi (a yoghurt-based) curry; whereas Tamil Nadu’s ven pongal is liberally laced with ghee.While the Himachali version of this rice-dal medley is loaded with kidney beans and chickpeas, Karnataka’s fiery bisi bele hulianna has delicious additions such as tamarind, jaggery, seasonal veggies, curry leaves, dried coconut and kapok buds.

在古吉拉特邦，khichdi吃了一碗淡淡的五香卡迪（一种酸奶）咖喱; 而泰米尔纳德邦的鸡腿肉则是酥油酥油。而喜马偕尔（Himachali）版本的这种米饭混合物则装载了芸豆和鹰嘴豆，而卡纳塔克邦火辣的意大利泡菜则有着罗望子，玉米，季节性蔬菜，咖喱叶等美味的添加物。 椰子和木棉芽。

In West Bengal, bhog’er khichuri is a staple at Durga Puja pandals and is served with a mishmash of leafy greens and vegetables (called lyabra). At the home of khaddoroshik (food-loving Bengali), its the pulao-like bhuni khichuri (studded with assorted vegetables and served with deep fried fish) that rules.

在西孟加拉邦，bhog'er khichuri是Durga Puja pandals的主食，配以绿叶蔬菜（称为lyabra）。 在khaddoroshik（爱食物的孟加拉语）的家乡，它的组成，这是一个普郎般的bhuni khichuri（满满的蔬菜和炸鱼配）。

So when and how did khichdi become such an iconic and integral part of Indian cuisine? Here’s the fascinating story.

那么什么时候能烹饪出印度美食呢？ 这是一个引人入胜的故事。

According to historian Mohsina Mukadam, khichdi is “one of the most ancient foods in India, yet one that has hardly changed.” Its name has its origins in the Sanskrit word khiccā, which translates to ‘a dish made with rice and pulses’. The gastronomic literature of ancient India also has many mentions of the krusaranna, an early relative of khichdi that had ingredients such as curd and sesame seeds.

根据历史学家Mohsina Mukadam的说法，khichdi是“印度最古老的食物之一，但几乎没有变化”。它的名字起源于梵语词khiccā，意思是“用稻谷和豆类制成的菜肴”。 古代印度的美食谱中也有很多提到krishna，khichdi的早期亲属，有凝乳和芝麻等成分。

Ibn Batuta, the famous Moroccan traveller who visited India in the 14th century, wrote, “Munj is boiled with rice, then buttered and eaten. This is what they call Kishri, and on this, they breakfast every day.”

在十四世纪访问印度的摩洛哥着名旅行家伊本·巴图塔（Ibn Batuta）曾写道：“蒙is煮饭，然后抹上黄油，然后食用。 这就是他们所说的基什里，对此，他们每天都吃早餐。“

The mighty Mughals too fell in love with this rice-dal staple and gave it an important place in the imperial menus of medieval India. There are several historical references to Akbar’s penchant for khichdi (who hasn’t heard the story of Birbal using khichdi to make Akbar accept a mistake in judgement?).

Mughals也爱上了这种米饭，在中世纪印度的皇家菜单中占有重要地位。 有几个历史参考阿克巴的喜欢khichdi（谁没有听说Birbal使用khichdi的故事，使阿卡巴接受判断错误？）。

In fact, Abu Fazl’s Ain-i-Akbari mentions several versions of the khichdi prepared in the imperial kitchen, including ones with saffron, strong spices and dry fruits.

事实上，阿布·法兹尔的艾因·阿克巴里（Ain-i-Akbari）提到了皇室厨房里准备的多种版本，包括藏红花，强烈的香料和干果。

Also, according to India’s celebrated food historian KT Achaya (in his book The Story of our Food), Jahangir’s was so fond of a spicy khichdi adaptation (enriched with pistachios and raisins) that he named it “lazeezan” (which translates to “the delicious”)!

此外，根据印度着名的食品历史学家KT Achaya（在他的书“我们的食物的故事”），贾汉吉尔喜欢辛辣的辣调味品（富含开心果和葡萄干），他将其命名为“lazeezan”（意为“ 美味的”）！

Jahangir’s role in popularizing khichdi also finds a mention in the travel chronicles of Athanasius Nikitin, a Russian merchant who travelled to 14th century India. Furthermore, French traveller Jean-Baptiste Tavernier, who came to India six times during the 1600s, also wrote about khichdi (of green lentils, rice and ghee) being a popular evening meal.

贾汉吉尔在印度美食方面的作用也在旅行编年史中提到，他是一位14世纪印度的俄罗斯商人阿塔纳西乌斯·尼基廷（Athanasius Nikitin）。 此外，在17世纪六次来到印度的法国旅行家Jean-Baptiste Tavernier，也写了关于绿扁豆，米饭和酥油（khichdi）是受欢迎的晚餐的文章。

Even Aurangzeb, who rarely paid attention to food, was fond of the Alamgiri Khichdi, a spin-off featuring fish and boiled eggs. Later, during the colonial era, this version of khichdi would go on to be called kedgeree by the British who took this recipe back to their country. By the 19th century, kedgeree had become a sophisticated breakfast/brunch dish in England that continues to remain popular even now.

即使是很少关注食物的奥朗则布（Aurangzeb）也喜欢阿拉姆吉里（Alamgiri Khichdi），一种以鱼和煮鸡蛋为特色的副产品。 后来在殖民时代，这个版本的khichdi被英国人称为克里特里（kedgeree），把这个配方带回英国。 到了19世纪，克瑞格已经成为英格兰的早餐/早午餐菜肴，甚至现在仍然流行。

Such interesting experiment with khichdi was not limited to the regal repasts of the Mughals. In the 19th century, Nawab of Awadh Nasir-ud-din Shah’s dastarkhwan (royal kitchen) was famous for it ingenious raqabdar (royal chef) who would make an outrageously extravagant khichdi entirely from pistachios and almonds painstakingly cut to resemble the grains of lentils and rice respectively.

这样一个有趣的烹饪，并不仅限于米哈伊尔的豪华的重新烹饪。 在19世纪，阿瓦德·纳西尔·德·沙赫的皇家厨房Nawab以巧妙的raqabdar（皇家厨师）而闻名，他将完全从开心果和杏仁中精心制作出类似于扁豆粒的杏仁。 大米。

Another variant of khichdi that found prominence in the cuisine of Uttar Pradesh (erstwhile Awadh) was the piquant amla khichdi. Made using rice, kali dal (split black gram) and amla (Indian gooseberries), the dish gradually became inextricably linked with the festival of Makar Sankranti.

在北方邦（从前阿瓦德）的美食中发现的另一个变种是kimichdi。 用米，kali dal（裂黑克）和amla（印度鹅莓）制成，这道菜逐渐与Makar Sankranti的节日有着千丝万缕的联系。

In Kashmir, khichdi was traditionally offered as sacrificial food to local deities on Khetsimavas (a festival in December) while the locals typically enjoyed it (and still do) with kadam ka achaar (pickled knol khol). In the adjoining states of Himachal and Uttarakhand, two distinctly-flavoured dishes — balaee (made with bengal gram, roasted coriander and buttermilk) and Garhwali khichdi (made with urad dal, sesame seeds and warming spices) respectively — were being concocted.

在克什米尔，khichdi传统上是在Khetsimavas（12月的一个节日）当地神灵献祭的食物，而当地人通常喜欢它（仍然是）与kadam ka achaar（酸枣仁）。 在毗邻的喜马偕尔和北阿坎德邦，正在炮制两种分别有味道的菜肴 - 巴拉（用孟加拉克，烤香菜和酪乳制成）和Garhwali khichdi（用乌拉达，芝麻和暖香料制成）。

Down south, the imperial chefs of Hyderabadi Nizams had created the unique keeme ki khichdi — a spice-laden mix of rice, lentils and minced meat that was served with sour and soupy khatta. Karnataka’s feted bisi bele bhat, on the other hand, is believed to have originated in the kitchen of the Wadiyar rulers of Mysore.

在南方，海得拉巴尼桑的皇家厨师创造了独特的keeme ki khichdi - 一种充满香料的米饭，扁豆和肉末混合在一起，酸味和甜味的卡塔。 另一方面，卡纳塔克邦（Karnataka）被称为比伊贝莱（baii bele bhat），据信它起源于迈索尔的瓦迪亚尔统治者的厨房。

The state of Tamil Nadu was where other spectacular renditions of khichdi took place on the form of ven pongal and its many equally-scrumptious forms, such as the classic khara pongal, the fiery milagu pongal and the sweet jaggery-infused sakkarai pongal.

泰米尔纳德邦是丰收季节的地方，在这里以经典的khara pongal，火热的milagu pongal和甜美的锯齿状的sakkarai pongal等形式出现。

In Bengal, elaborate versions of the traditional khichuri such as til khichuri (made with sesame seed paste and saffron), malai bhuni kichuri (made with coconut milk and bak-tulsi variety of rice) and khejurer khichuri (made syrup-soaked dates, nuts and thick cream) were being fine-tuned. However, it was the niramish khichuri — a no onion, no garlic recipe made of sona moong dal, gobindobhog rice and assorted veggies — that became one of the most treasured components of Bengal’s festival cuisine, especially during Durga Puja.

在孟加拉，精心烹饪的版本，如直到khichuri（用芝麻籽和番红花制成），malai bhuni kichuri（用椰奶和bak-tulsi各种米制成）和khejurer khichuri（糖浆浸泡的日期，坚果 厚奶油）正在调整。 然而，这是一个没有洋葱，没有大蒜的食谱，由sona moong dal，gobindobhog米和各种蔬菜组成的成分，成为孟加拉节日美食中最珍贵的成分之一，特别是在Durga Puja期间。

The West too had its own khichdi evolution going on. Delicious adaptions, such as the spicy Ram khichdi from Kathiwar (with a medley of local veggies) and the milder sola khichdi from Surat (with minced meat and fresh cream), were taking shape in Gujarat. In neighbouring Rajasthan, the subtly spiced khichdis that replaced rice with millets or whole wheat were popular while in Maharashtra, it was the tangy valachi khichdi (made with field beans, groundnuts and grated coconut).

西方也有自己的基地生产中。 在古吉拉特邦，美味的调整，例如Kathiwar的辛辣的Ram khichdi（与当地蔬菜混合）以及来自Surat的温和的sola khichdi（用肉末和鲜奶油）正在形成。 在邻近拉贾斯坦邦，会用小米或全麦取代米饭的巧妙的五香粉是最受欢迎的，而在马哈拉施特拉邦，则是用田野豆，花生和磨碎的椰子制成的浓郁的瓦拉奇奇奇（valachi khichdi）。

The kitchens of the food-loving Parsis also spawned a few unusual interpretations of khichdi, such as the Bharuchi vaghareli khichdi (made using marinated and fried Bombay duck, a kind of fish) and the kolmi ni khichdi (made with prawns and coconut milk).

食物爱好者Parsis的厨房也创新了一些不同寻常的菜肴，例如Bharuchi vaghareli khichdi（用腌制和炸的孟买鸭子做的一种鱼）和kolmi ni khichdi（用虾和椰奶制成）。

Today, with every region having its own take on this classic dish, it won’t be an understatement to call khichdi India’s version of culinary comfort. From serving as a baby’s first meal and gruel for the sick to a deeply satisfying lunch on a rainy day, this versatile dish effortlessly lends itself to diverse occasions.

现在，每个地区都有自己的经典菜式，把印度的烹调风格称为印度菜，并不是轻描淡写。 从雨天作为婴儿的第一餐和粥，到在下雨天的午餐，这款多功能菜肴毫不费力地适用于各种场合。

The Bengali khichuri with lyabra and chutney

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Little wonder that khichdi has become an integral part of both India’s gastronomic heritage and colloquial stories. Remember the oft-heard saying “Khichdi ke chaar yaar, dahi, papad, ghee aur achaar“? Or the famous TV serial ‘Khichdi‘ that depicted a family as assorted and quintessentially Indian as the dish?

难怪khichdi已成为印度的美食遗产和口语故事的组成部分。 记得经常听到的说：“Khichdi ke chaar yar，dahi，papad，ghee aur achaar”？ 或者把着名的电视连续剧“Khichdi”描绘成一个家族作为什锦和典型的印度菜？

Interestingly, last year, the eponymous khichdi was also been chosen as the Brand India Food. At that three-day World Food India event being held in Delhi from November 3, 2017, renowned chef Sanjeev Kapoor prepared over 800 kg of khichdi was relished by 60,000 orphan children as well as other guests present at that event. Other than a bid to create a unique world record, it was also an effort to popularise this traditional Indian dish globally.

有趣的是，去年，同名的khichdi也被选为印度品牌食品。 在为期三天的印度世界粮食展于2017年11月3日在德里举行，着名厨师Sanjeev Kapoor准备了超过800公斤的khichdi，受到了6万名孤儿以及在场的其他嘉宾的喜爱。 除了创造一个独特的世界纪录，也是努力在全球推广这种传统的印度菜。

Now, if all this food talk has made you hungry, we have khichdi recipe video below, you can try at home. Worry not, you can’t go wrong with this easy one-pot meal, but if by chance you do, you could always say it’s a version made in another part of the country & remember to share it with your all chinese friends. 

如果看了这么多，你觉得饿了，那么我们有下面的食谱视频，你可以在家里尝试。 不要担心，这种简单的一锅饭不会出错，但如果真的还是失败了，你可以说这是国内的另外版本，记得要和你所有的中国朋友分享。

https://v.qq.com/txp/iframe/player.html?vid=g1332fwp756&width=500&height=375&auto=0

Source: thebetterindia.com

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