khichri

Also known as khichdi, Khichdi

dish from the South Asia made from rice and lentils (dal)

Key facts

Alternative names: Khichdi, khichadi, khichdee, khichadi, khichuri ( Bengali ) , khisiri ( Assamese ) , khechidi/khechudi ( Odia ), kisuri ( Sylheti ), khichari, kitcheree, kitchree
Type: Rice
Place of origin: India
Region or state: Indian subcontinent
Associated cuisine: India , Bangladesh , Pakistan , Nepal , Trinidad and Tobago , Guyana , Suriname , Fiji , Mauritius
Main ingredients: Rice, lentils and spices
Ingredients generally used: Cauliflower , potatoes , green peas and other vegetables
Variations: Mung dal khichri, bajra -ri-khichri (Rajasthani millet khichri), sadi khichri (lentil and rice khichri)

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Image: Masala Khichadi.jpg

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Commons category: Khichri

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Homemade khichadi Khichri prasāda served in areca-leaf traditional bowl, Bengaluru

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. Variations include bajra and mung dal khichri. In Indian culture, in several regions, especially in the northern areas, it is considered one of the first solid foods that babies eat.