A lot of Indian staple foods (such as thin lentil concoctions) are actually "famine foods", described by Chanakya in Arthashastra. For example, yusha (Broth/Gruel) were thin stews cooked in large public vessels and distributed to the public. They were made of barley, mung, horse gram and any other available grains. These were the roots of khichudi. Rice was known and cultivated, but it was more of a grain of abundance and only became a staple after the 19th century.










