The Greek king Seleucus during his campaign in India (305-303 BC), mentioned that rice with pulses is very popular among people of the Indian subcontinent.

[8] The Moroccan traveler Ibn Battuta mentions khichdi as a dish in India composed of rice and mung beans, during his stay around 1350.

Ain-i-Akbari, a 16th-century document written by Mughal Emperor Akbar's vizier, Abu'l Fadl, mentions the recipe for khichdi, which gives seven variations.

[12][13] Khichdi is a very popular dish across the Indian subcontinent which consists of, Bangladesh, Pakistan, Nepal and Sri Lanka.

While people of Tamil Nadu and Andhra regions cook Pongal, and Kannadigas prepare Huggi which is mung dal khichdi and Bisi bele bhath, a pigeon pea variation with vegetables, Keralites have no similar dish.

[24] In 2017, Indian media unofficially designated it as the "national dish", as it is being globally promoted by the government of India as "queen of all foods".

The report that the government may designate khichri as India's "national dish" brought significant ridicule from the opposition politicians.