It is probably India’s version of the chicken soup. It is usually eaten when one needs some comfort food or wants to eat light yet filling. Every household makes khichdi and the taste and style of cooking may differ depending on the way it is prepared and ingredients used. But a basic khichdi is usually made from white rice, yellow, green or split moong dal and topped with some ghee. All these heal and soothe our digestive system. But it is more than just comfort food. It is more rich than the usual khichdi and has numerous other benefits for the body.
It is a balance of carbohydrate and protein. Moong beans additionally are a good source of dietary fibre, vitamin C, calcium, magnesium, phosphorus and potassium. It has all the 10 essential amino acids, making it a complete protein. Freshly-cooked khichdi eaten with pure cow’s ghee provides the right amount of macro-nutrients, complex carbohydrate, protein and fat. Adding vegetables to it makes it a complete meal.
Khichdi Rafat has distinctive ingredients, including duck, lamb, chicken and almonds. Inspired from one of the lost recipes of the grand Nizami Kitchen, the Khichdi Rafat is indeed a delight to the palate. The recipe is believed to be more than 300 years old. In an effort to always create something unique, the culinary artists at Varq have taken inspiration from the same recipe and added their own touch of innovation. It’s a high protein khichdi with different meats and a royal flavor of almond pulp.