'Khichuri': An Ancient Indian Comfort Dish With A Global Influence

My memories of eating khichuri go back to the monsoon seasons of my childhood, when billowy thunder clouds rolled in and soaked us and the parched earth with relentless rains. The monsoons are beloved across India – they are a much-awaited reprieve from several months of unbearable heat. But it can get chilly and damp sometimes – the kind of weather when you crave something warm and filling, like khichuri.

To make this flavorful, mushy, one-pot dish, my mother would dry roast (yellow split mung beans), then throw it in a pressure cooker, with some rice, a couple of veggies and some spices. Lo and behold, 15-20 minutes later, we had hot, steaming . Ma would serve it with a dollop of (clarified butter) on top, and some spicy mango pickle and sweet potato fries (my favorite!) on the side. Sometimes, my father would make (a simple omelet with onions and green chilies) to go with the meal. And occasionally, if we were lucky, there would be a hot, crispy piece of fried fish.