Khichdi, also spelled khichri, is a South Asian dish of rice and lentils combined with spices, with numerous regional variations including versions made with bajra or mung dal. It originates on the Indian subcontinent and is eaten across Indian, Bangladeshi, Pakistani, and Nepali cuisines as well as in Trinidad and Tobago, Guyana, Suriname, Fiji, and Mauritius, and it is often one of the first solid foods given to babies in northern India. Common additions include cauliflower, potatoes, and green peas or other vegetables.
Facts
Classification
Dietary Suitability Dietary Suitability Origin Region Connections
In Cuisine
Source Khichdi (Wikipedia)
Source Khichdi (Wikipedia)
Uses Ingredient
Source Khichdi (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Khichdi (Wikipedia)
Lead section
Khichdi or khichri (Urdu: کھچڑی, romanised: khicṛī, Hindi: खिचड़ी, romanised: khicṛī, pronounced [ˈkʰɪtʃɽiː], Bengali: খিচুড়ি, romanised: Khicuṛi, Odia: ଖେଚୁଡି, Bhojpuri: 𑂎𑂲𑂡𑂩𑂲, romanised: Khēcharē) is a dish in South Asian cuisine made of rice and lentils (dal) with numerous variations.
- Uses Ingredient: Lentil, Infobox main_ingredient field: Rice, lentils and spices
In Cuisine: Indian Cuisine, Infobox: national_cuisine
India, Bangladesh, Pakistan, Nepal, Trinidad and Tobago, Guyana, Suriname, Fiji, Mauritius
In Cuisine: Pakistani Cuisine, Infobox: national_cuisine
India, Bangladesh, Pakistan, Nepal, Trinidad and Tobago, Guyana, Suriname, Fiji, Mauritius
View the Source2. Khichdi (Wikidata)
P495 (country of origin): Indian subcontinentQuote, P495 (country of origin): Indian subcontinent
Indian subcontinent
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