Kareena Kapoor Khan has always been a trendsetter — whether it was her iconic ‘size zero’ era or her glamorous red-carpet looks. But scroll through her social media today and you’ll notice something different — yoga mats, green juices, mindful living. And when asked what keeps her nourished, her answer is not caviar or kale smoothies, but something every Indian household has grown up with: khichdi.
Yes, Bebo’s ultimate comfort food is the same humble bowl of rice and lentils that your nani probably made you when you were sick, tired, or simply in need of warmth. And she’s not alone — across generations, khichdi has remained India’s OG comfort food.
A Dish Rooted in History and Culture
There’s an old Hindi saying: “Khichdi ke hai chaar yaar – dahi, papad, ghee aur achaar.”
Translation: khichdi’s four best friends are curd, papad, ghee, and pickle.
The dish is simple, nourishing, and steeped in history. The word “khichdi” comes from the Sanskrit word khiccha, meaning a preparation of rice and legumes. French traveler Jean-Baptiste Tavernier even described it as a “peasant’s evening meal” during his travels in India centuries ago.
Over time, every region in India crafted its own version — from moong dal khichdi in the north, to Ven Pongal in Tamil Nadu, to Bisi Bele Bhat in Karnataka. Globally too, khichdi has inspired dishes: the British kedgeree and Egypt’s koshari are its close cousins.
It’s that rare dish which sits comfortably in both a roadside dhaba and a five-star hotel menu.
Why Khichdi is the Ultimate Comfort Food
Khichdi is more than a meal; it’s an emotion.
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Soft and easy to digest, it’s perfect for days when your body needs rest.
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Mild spices and a dollop of ghee give it a gentle, calming flavour.
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It carries with it memories of childhood, family meals, and care.
As dietician Vidhi Chawla puts it: “Its mild flavour and emotional connection make khichdi special. It’s comfort in a bowl.”
The Big Rice Debate – Is It Healthy?
Rice often gets a bad rap, especially when linked to weight gain or diabetes. But experts say that when rice is paired with lentils (as in khichdi), the story changes.
According to Dr. M. Gayatri, senior dietitian at Apollo Hospitals: “When cooked with lentils, the glycemic impact of rice is reduced, making khichdi a wholesome option — even for diabetics, when eaten in moderation.”
The protein and fibre from dal slow down carb absorption, ensuring a steady release of energy rather than sugar spikes. Add vegetables and spices, and khichdi becomes both filling and nutrient-rich.
Nutrition Profile of Khichdi
Khichdi is proof that simplicity can be powerful.
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Protein: Lentils provide plant-based protein and, combined with rice, form a complete protein.
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Carbohydrates: Rice adds easily digestible energy.
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Fibre: Lentils + veggies support gut health and keep you full.
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Healthy Fats: Ghee aids nutrient absorption and adds flavour.
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Vitamins & Minerals: Turmeric, spinach, carrots, or any seasonal veggies make it a nutrient powerhouse.
Giving Khichdi a Modern Health Upgrade
Want to make your khichdi even better?
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Swap white rice for brown rice or millets like foxtail or barnyard millet.
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Mix dals (moong, masoor, toor) for a richer nutrient profile.
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Don’t skip that spoon of ghee — it’s good for digestion and flavour.
The Timeless Appeal
Whether it’s Kareena Kapoor swearing by it, or your grandmother serving it with love, khichdi continues to be that rare dish that connects India’s past, present, and future.
It’s restorative, nourishing, and deeply comforting. A bowl of khichdi isn’t just food — it’s warmth, nostalgia, and balance, all in one.
So the next time someone asks, “What’s India’s true soul food?” you know the answer. It’s not just khichdi. It’s love, care, and wellness — served steaming hot in a single bowl.
