June18,2025
A festive version made with fragrant gobindobhog rice, moong dal, ghee, whole spices, and vegetables like cauliflower and potatoes—often served with begun bhaja (fried eggplant) and chutney.
A mildly spiced and tempered khichdi with rice and moong dal, featuring mustard seeds, garlic, green chilies, and sometimes peanuts for added crunch.
A rich, tangy-sour variation made with toor dal, rice, tamarind, bisi bele bath masala, vegetables, and ghee—often paired with boondi or chips.
A vrat (fasting) favorite made with soaked tapioca pearls, peanuts, green chilies, and cumin—light yet flavorful.
A temple-style dish made with rice, moong dal, black pepper, curry leaves, ginger, and a generous amount of ghee—typically eaten for breakfast or during festivals
A comforting mix of masoor dal (red lentils) and rice, cooked with onions, tomatoes, and spices—often served with curd or papad.
Rustic and spicy, this version uses rice, toor dal, garlic, red chilies, and ajwain with ghee and pickles on the side.