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  Khichdi is a one-pot meal, prepared with rice and lentil-easy to cook and easy to digest. The term khichdi is derived from a Sanskrit word "khiccha". In Ayurvedic Samhitas it is mentioned as Krushara. Seleucus Nicator , a Macedonian military general who accompanied Alexander the Great during his invasion of India in 326 BCE, discovered that rice was frequently cooked with pulses in ancient India. There is no one definite way to cook khichdi. Different regions incorporate seasonal ingredients into their khichdi recipes, reflecting a deep connection with nature and an understanding of seasonal produce. This seasonal adaptability adds an ecological dimension to the cultural significance of khichdi. Because different regions employ different ingredients that were available to them, therefore various versions of khichdi erupted, and it is comparable to a lot of other dishes. Ibn Batuta , a Moroccan traveller who came to India in 1333 CE also refers to it in his travelogue Rihla ...