By Shreya Goswami
There is no Indian comfort food we all crave during monsoons more than a warm bowl of khichdi. But if you are bored of the plain old dal-chawal concoction, then here are some amazing regional Indian khichdi varieties you should try out this monsoon.
This spicy khichdi variety from Gujarati cuisine is traditionally made with rice, toor dal or arhar dal, along with raw mango.
Also known as Tillothu, this unique khichdi is a staple in the Garhwal region of Uttarkhand and is made with black sesame seeds.
This khichdi variety is very popular among Hyderabadi Muslims and is served with a tangy chutney, egg khagina and papad.
A simple yet very nutritious khichdi variety from Rajasthan, this one celebrates the power and taste of pearl millets.
Also known as Bhoger Khichudi since it is sattvik and offered to the gods during major festivals, this veggie-packed Bengali khichdi is a monsoon must-have.
Also known as Dalimbyacha Khichdi, this Maharashtrian khichdi variety is made with val beans or butter beans.
A true gem from Kashmiri cuisine, this khichdi variety is made with green moong dal and rice and served with yoghurt.