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Wondering how Khichdi could become the national dish?


Indians are big time foodies. Though we enjoy going out and eating different cuisines, the feeling of having the basic and staple Khichdi is divine. Here are the different types of Khichdi that you will find across India.

1. Moong Khetchir in Jammu and Kashmir.
Khichdi in Jammu & Kashmir is famously known as ‘Khetchir.’ Moong Khetchir is prepared in a pot with moong dal, ghee and spicy tomato seasoning for a good flavour. It is one of the most healthy dishes of all.



Image Courtesy : archanaskitchen.com

2. Khara Pongal in Karnataka.
Khara Pongal Khichdi is prepared on the eve of Makar Sankrant in Karnataka that heralds the arrival of summer. It is followed as a tradition in the state.



Image Courtesy : i.ytimg.com

3. Bhunji Khichdi in Bihar, Jharkhand and Chhattisgarh.
The typical Bhunji Khichdi is a mixture of rice, dal and several other vegetables – steamed together to give a distinctive taste of different ingredients combined in one dish and is topped up with ghee.



Image Courtesy : vegfoodrecipes.in

4. Amish Khichdi in West Bengal.
Amish Khichdi, also known as Bhog’er in West Bengal is a Bengali style Masoor Dal Khichdi made with onions, garlic and whole spices. It is served with a portion of papad and pickle.



Image Courtesy : cdn.deccanchronicle.com

5. Ada Hengu Khichudi in Odisha.
People in Odisha like Khichdi a lot. It’s called ‘Khichudi’ there. They cook different varieties of it like Ada Hengu khichudi (ginger-asafoetida khichudi), Moong Dal Khichdi, etc. The Ada Hengu Khichudi is a famous dish and is served at the Jagannath Temple in Odisha.



Image Courtesy : blog.easemytrip.com

6. Sabudana Khichdi in Madhya Pradesh.
Sabudana Khichdi is typically prepared in the western region of the country but is most famous in Madhya Pradesh. It is made out of Sabudana (pearl tapioca). It is consumed when an individual is observing a fast on the days like Navratri, Shivratri or any other similar Hindu occasions.



Image Courtesy : ruchiskitchen.com

7. Mathan Khichdi in Kerala.
Khichdi in Kerala is made of Pumpkin (Mathan in Malayalam) with coconut, jaggery and other spices. It can be prepared within 10 minutes.




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8. Haryanvi Khichdi in Haryana.
Khichdi in Haryana is a staple in the rural areas of the state. The Haryanvi Khichdi is made of Bajra and Moong Dal and is often had with ghee and lassi.



Image Courtesy : pulses.org
How many of these have you tried yet? If you know any more amazing
types of Khichdi, let us know in the comments.


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2 thoughts on “Wondering how Khichdi could become the national dish?”

  1. Chana dal khichri -It is made like pulao using gram dal and rice with ghee.It is usually made on occasions like Bhaiyadooj and Rakshabandhan.Our grandmothers said it is prepared so that brothers sisters always stay together and mingle with each other like rice and dal in khichri.

  2. The one written about Bengal is wrong. Amish in our language means Non-vegetarian foods, and we consider eggs, fish, meat, onion, garlic to be Non-vegetarian. The Bhoger Khichudi is older and traditional one, Bhog means, the offering made to God, so it should not contain anything Amish (Non-vegetarian). Bhoger Khichudi is a Niramish (vegetarian) dish cooked according to the Sata pranali (satvik food making processes), one of the three lifestyle maintaining ways of the Hindus. The other two are Rawjo (Rajsik or the Royal) and the Tamo (Tamosik or the Bewildered).

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