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FAQ
Khichdi is a healthy Indian dish made with rice and moong lentils. Various other ingredients like ghee (clarified butter), cumin seeds, ginger and asafoetida are optionally used depending on the preferences. This simple and humble dish is the first food for babies and people recovering from sickness.
Khichdi or khichri (Urdu: کھچڑی, romanized: khicṛī, Hindi: खिचड़ी, romanized: khicṛī, pronounced [ˈkʰɪtʃɽiː], Bengali: খিচুড়ি, romanized: Khicuṛi, Odia: ଖେଚୁଡି) is a dish in South Asian cuisine made of rice and lentils (dal) with numerous variations. Variations include bajra and mung dal khichri.
In the English language, people also call it salty porridge. It is being made in many Asian countries like India, Pakistan, Nepal, and Bangladesh. A few other names for khichdi in different languages are Khisiri in Assamese, Kisuri in Sylheti, Khichuri in Bengali, and Khechidi in Odia.
- Tomato Chutney: We always make a sweet, spicy, jammy tomato chutney to go with khichdi. ...
- Papad: Papad is definitely a must have with khichdi. ...
- Aloo Fry or Aloo Bhujiya: Made slightly differently than usual, my version is really fast and easy. ...
- Curd and Pickle: Some people swear by it.
I use toor dal which is my preferred dal variety for Dal khichdi; its easy to digest and also cooks quickly. You can swap it for moong dal if you prefer. I've also used basmati here although any short grain rice would be good too.
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Video gallery
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
