&sq=Qlik&lang=&file=File:Dall_Khichdi.jpg) A bowl of dal khichri served with achar | |
| 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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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 Indian culture, in several regions, especially in the northern areas, it is considered one of the first solid foods that babies eat.[1][2][3]
- ^ IANS (15 February 2016). "Gujarati khichdi rocks Masterchef, thanks to Indian American chef". The Hans India. Retrieved 9 October 2022. See MasterChef (American season 6)
- ^ "Khichdi Indian Recipe", indianhealthyrecipes.com Swasthi Recipes, 23 June 2022
- ^ Cite error: The named reference
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