By Shireen Jamooji
January , 2024
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Khichdi is a go-to comfort dish during winters, and with India facing a cold wave, it’s time to dive into the potential of this homely dish and see how people eat khichdi across India.
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A festive delight from Bengal, this khichdi combines fragrant Gobindobhog rice, moong dal, and an array of aromatic spices. A staple during Durga Puja.
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A comforting blend of rice, tuvar dal, and an assortment of spices. Often accompanied by kadhi and a dollop of ghee, this khichdi is a wholesome and hearty meal.
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Eaten during the Tamil Nadu harvest festival, Pongal is made with freshly harvested rice and split yellow moong dal seasoned with pepper, cumin, and ginger.
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A spicy and tangy dish from Karnataka, this rice-lentil medley is enriched with tamarind and a unique blend of spices garnished with cashews and served with ghee.
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This Maharashtrian variant includes rice, toor dal, and a medley of spices. It's flavoured with goda masala, a traditional Maharashtrian spice blend.
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A nutritious twist to the classic, this Punjabi delight combines rice, moong dal, and fresh spinach seasoned with minimal spices.
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The credit for crafting this dish goes to the Nizams of Hyderabad. Resembling the flavour of biryani from the region, it's prepared with rice, lentils, and minced meat.
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Crafted from rice, ginger, chillies, moong dal, urad dal with a tempering of hing and ghee, this is eaten around Makar Sankranti and offered as prasad.
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