There are two leadership practices I’ve always stayed true to:
✔️ Seeking feedback consistently, and
✔️ Taking full ownership when things go wrong.
In one-on-one check-ins, I invite feedback from my team not as a formality, but as a mirror. Sometimes, the reflection isn’t flattering. For instance, I’ve been told my feedback style can feel too direct, maybe even harsh.
It wasn’t easy to hear that. But it made me pause and shift. I began using a coaching approach: instead of telling, I started asking. I framed my thoughts as questions, nudging team members to arrive at the insight themselves. It took time, patience, and a lot more preparation, but the shift was powerful. They felt heard. I felt more connected.
Humility doesn’t mean shrinking. It means showing up with the courage to be wrong, and the willingness to evolve.
Another space where humility shows up for me is in the face of failure. Whenever a client escalation happened, I never passed the buck. I stood in front, took responsibility, and shielded the team. Not because I had to, but because leadership is about owning the process, not just the praise.
And speaking of humility…
What better dish to represent this leadership spice than a bowl of khichdi?
Humble, forgiving, nourishing and universally comforting. Like humility, it may seem simple on the surface, but it holds depth, balance, and quiet strength.
Khichdi originated in ancient India and is one of the oldest comfort foods in the subcontinent. Dating back to the Vedic period, it was praised in Ayurvedic texts for being light and nutritious. Made with rice and lentils, it is simple. This simplicity allowed it to evolve across regions. Each region added their own twist, from Bengal’s spiced bhuna khichuri to South India’s pongal. Even the Mughals created richer versions, influencing dishes like biryani. Over time, khichdi became a symbol of unity in diversity, and was even showcased as India’s first “superfood” in 2017.
The Humble Khichdi Recipe 🥄
Ingredients:
- 1/2 cup moong dal (yellow lentils)
- 1/2 cup rice
- 1 tbsp ghee (clarified butter)
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- Salt to taste
- 1 chopped green chili (optional)
- A pinch of asafoetida (hing)
- 3–4 cups water (adjust based on your texture preference)
Tempering (optional):
- Ghee
- A few curry leaves
- A pinch of red chili powder
Method:
- Wash the rice and dal together and soak for 15–20 minutes.
- In a pressure cooker, heat ghee, add cumin seeds, green chili, hing, and turmeric.
- Add the soaked rice and dal. Mix well.
- Add salt and water. Pressure cook for 3–4 whistles (or cook in an open pot until soft).
- Add a final tempering of ghee, curry leaves, and red chili powder if you like.
Serve hot with papad, pickle, or just a spoonful of curd.
Leadership, like khichdi, doesn’t need to be fancy to be fulfilling.
When spiced with humility, it nourishes trust, growth, and resilience
What’s your favorite spice in leadership?
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