Khichdi
Encyclopedia
Khichṛī (ˈkʰɪtʃɽi), alternate spellings khichdi, khichri, khichdee, khichadi, khichuri, khichari, "kitcheree", "kitchree", and many other variants, ( khicṛī, khicṛī, khecheṛi, khichuṛi, Gujarati
: ખીચડી khichḍi)
is a South Asian
preparation made from rice
and lentil
s (dal
). Khichri is commonly considered to be a comfort food
, and was the inspiration for the Anglo-Indian
dish of kedgeree
.
खिच्चा khiccā, a dish of rice and pulses.
Some divergence of transliteration may be noted in the third consonant in the Hindi/Urdu word khicṛī. The sound is the retroflex flap ɽ, which is written in Hindi with the Devanagari
letter ड़, and in Urdu script
with the Perso-Arabic
letter ڑ.
In Hindi-Urdu phonology
, the etymological origin of the retroflex flap was ɖ when it occurred between vowels. Hence in Devanagari the letter ड, representing /ɖ/, was adapted to write /ɽ/ by adding a diacritic under it. In Urdu script, the phonological quality of the flap was represented by adapting the letter ر
, representing /r/, with a diacritic added above it to indicate the retroflex quality.
Although in IAST the Hindi letter ड़ is transliterated as <ṛ
>, popular or nonstandard transliterations of Hindi use for this sound, because etymologically it derives from ड /ɖ/. The occurrence of this consonant in the word khicṛī has given rise to two alternative spellings in English: khichdi, which reflects its etymology, and khichri, which reflects its phonology.
mentioned that rice with pulses is very popular among people of South Asia
. Khichdi is described in the writings of Afanasiy Nikitin, a Russian adventurer who travelled to the South Asia
in the 15th century. Khichri was very popular with the Mughals
, especially Jahangir
. Ain-i-Akbari
, a 16th century document, written by Mughal Emperor, Akbar’s vizier
, Abu'l-Fazl ibn Mubarak
, mentions the recipe for khichdi, which gives seven variations. There is an anecdotal story featuring Akbar, Birbal and khichri.
, beguni
(deep fried eggplants in a besan
batter), ghee
(clarified butter), achar
(oil based pickle), and yogurt.
Khichri is a very popular dish across Pakistan
, northern India
, eastern India and Bangladesh
. The dish is widely prepared in many Indian states like Bihar
, Jharkhand
, Uttar Pradesh
, Orissa
, Gujarat, Maharashtra
, and Bengal
(where it is called khichuri). Vegetables such as cauliflower
, potato
, and green pea
s are commonly added. A popular variant in coastal Maharashtra
is made with prawns.
In Bengali
tradition it is customary to cook khichuri on rainy days. It is also traditional in Bengal to cook khichuri for lunch at the Saraswati Puja during the month of February—the invocation of the goddess of learning—and for other popular pujas such as Durga Puja
.
Khitchuri is traditional diet and daily meal of Kutchi people
and they can make several variety of dishes using Kitchari.
While khichuri is cooked as a rather rich gourmet delicacy in Bengal, it is cooked very differently in northern and western India, where it is considered a very plain bland dish usually served to people who are ill. Khichdi is also the first solid that babies are introduced to. Rice and lentils are simmered till mushy, seasoned with turmeric
and salt, and fed to infants to introduce them to "adult" food. Khichri is also popular in Pakistan
where it is considered a light dish that can be served to sick people. It is especially cooked for children and people with stomach problems as it is easily digestible compared to other Pakistani dishes which usually have meat and are also spicy. Although it has a similar name, khichra
is actually a variation of haleem
and is not to be confused with khichdi.
Khichri is also a favourite campfire food, owing to the convenience of being able to cook the dish in a single simmering pot.
Khichdi, when well cooked with a little oil, is considered a light and nutritious dish, and is especially popular amongst many who follow an ayurvedic diet or nature cure.
Khechidi is very popular in Orissa
. There are varieties of khechidi in Orissa like adahengu khechidi (ginger-asafoetida khichdi), moong dal khichdi, etc. Adahengu khechidi is a popular dish in the Jagannath Temple as well. At home, moong dal khechidi and other khechidis are served with pampad, pickle, curd
, aaloo bharta, or baigan bharta,raita, dalma and chutney.
Khichri is also very popular in Bihar. It is made with rice, dal
, and garam masala
, cooked into a semi-paste like consistency and eaten with lots of ghee
, baigan ka bharta, aaloo ka bharta (mashed potato with onions, green chilli, salt and mustard oil), tomato chutney (blanched tomato, onion, green chilli, grated ginger and mustard oil), pāpaṛ, tilori (a fried snack), and mango pickle. It is customary to eat khichdi every Saturday in Bihar, and also at dinner during Makar Sankranti.
Bisi Bele Bath or "Hot Lentil Rice" is famous variant of Kichdi from Karnataka, a state in Southern India. Pongal
, a dish similar to khichri, is popular in Southern India, primarily in Tamilnadu. It is primarily made of rice
and lentils, and seasoned with black pepper
, cumin
, and cashews.
is similar to Haleem
and is a meat dish. While Khichri is a vegetarian dish with rice
and pulses or lentils and with no spices.
is in southern Gujarat. It is served with special kadhi and adon dishes such as Surati undhia and vangan na ravaiya.
Khichdi is also the name of a popular comedy TV series in India and the Benarsi
local name of the Makar Sankranti festival.
In Bengal cooks and homemakers often prepare this thing with many things mixed with it. That is one of the reasons the idiom joga khichuri is used in Bangla to mean mess.
Gujarati language
Gujarati is an Indo-Aryan language, and part of the greater Indo-European language family. It is derived from a language called Old Gujarati which is the ancestor language of the modern Gujarati and Rajasthani languages...
: ખીચડી khichḍi)
is a South Asian
South Asian cuisine
South Asian cuisine, also known as Desi cuisine, includes the cuisines from the Indian subcontinent. It has roots in South Asia, including practices taken from the Hindu beliefs practiced by the large population found in the region, alongside influences from neighbouring regions and cultures,...
preparation made from rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
and lentil
Lentil
The lentil is an edible pulse. It is a bushy annual plant of the legume family, grown for its lens-shaped seeds...
s (dal
Dal
Dal is a preparation of pulses which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine...
). Khichri is commonly considered to be a comfort food
Comfort food
Comfort food is food prepared traditionally that may have a nostalgic or sentimental appeal. Comfort foods may be foods that have a nostalgic element either to an individual or a specific culture...
, and was the inspiration for the Anglo-Indian
Anglo-Indian cuisine
Anglo-Indian cuisine is the often distinct cuisine of the Anglo-Indian community in both Britain and India, as well as in America and Australia....
dish of kedgeree
Kedgeree
Kedgeree is a dish consisting of cooked, flaked fish , boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas.Kedgeree is thought to have originated with an Indian rice-and-bean or rice-and-lentil dish Khichri, traced back to 1340 or...
.
Etymology and spelling
The word khicṛī is derived from SanskritSanskrit
Sanskrit , is a historical Indo-Aryan language and the primary liturgical language of Hinduism, Jainism and Buddhism.Buddhism: besides Pali, see Buddhist Hybrid Sanskrit Today, it is listed as one of the 22 scheduled languages of India and is an official language of the state of Uttarakhand...
खिच्चा khiccā, a dish of rice and pulses.
Some divergence of transliteration may be noted in the third consonant in the Hindi/Urdu word khicṛī. The sound is the retroflex flap ɽ, which is written in Hindi with the Devanagari
Devanagari
Devanagari |deva]]" and "nāgarī" ), also called Nagari , is an abugida alphabet of India and Nepal...
letter ड़, and in Urdu script
Urdu alphabet
The Urdu alphabet is the right-to-left alphabet used for the Urdu language. It is a modification of the Persian alphabet, which is itself a derivative of the Arabic alphabet...
with the Perso-Arabic
Perso-Arabic script
The Persian or Perso-Arabic alphabet is a writing system based on the Arabic script. Originally used exclusively for the Arabic language, the Arabic alphabet was adapted to the Persian language, adding four letters: , , , and . Many languages which use the Perso-Arabic script add other letters...
letter ڑ.
In Hindi-Urdu phonology
Hindi-Urdu phonology
Modern Standard Hindi is the official language of India, while Urdu is the national language of Pakistan as well as a scheduled language in India...
, the etymological origin of the retroflex flap was ɖ when it occurred between vowels. Hence in Devanagari the letter ड, representing /ɖ/, was adapted to write /ɽ/ by adding a diacritic under it. In Urdu script, the phonological quality of the flap was represented by adapting the letter ر
Resh
Resh is the twentieth letter of many Semitic alphabets, including Phoenician, Aramaic, Hebrew and Arabic alphabet . Its sound value is one of a number of rhotic consonants: usually or , but also or in Hebrew....
, representing /r/, with a diacritic added above it to indicate the retroflex quality.
Although in IAST the Hindi letter ड़ is transliterated as <ṛ
R
R is the eighteenth letter of the basic modern Latin alphabet.-History:The original Semitic letter may have been inspired by an Egyptian hieroglyph for tp, "head". It was used for by Semites because in their language, the word for "head" was rêš . It developed into Greek Ρ and Latin R...
>, popular or nonstandard transliterations of Hindi use
History
The Greek ambassador of SeleucusSeleucus I Nicator
Seleucus I was a Macedonian officer of Alexander the Great and one of the Diadochi. In the Wars of the Diadochi that took place after Alexander's death, Seleucus established the Seleucid dynasty and the Seleucid Empire...
mentioned that rice with pulses is very popular among people of South Asia
South Asia
South Asia, also known as Southern Asia, is the southern region of the Asian continent, which comprises the sub-Himalayan countries and, for some authorities , also includes the adjoining countries to the west and the east...
. Khichdi is described in the writings of Afanasiy Nikitin, a Russian adventurer who travelled to the South Asia
South Asia
South Asia, also known as Southern Asia, is the southern region of the Asian continent, which comprises the sub-Himalayan countries and, for some authorities , also includes the adjoining countries to the west and the east...
in the 15th century. Khichri was very popular with the Mughals
Mughal Empire
The Mughal Empire , or Mogul Empire in traditional English usage, was an imperial power from the Indian Subcontinent. The Mughal emperors were descendants of the Timurids...
, especially Jahangir
Jahangir
Jahangir was the ruler of the Mughal Empire from 1605 until his death. The name Jahangir is from Persian جهانگیر,meaning "Conqueror of the World"...
. Ain-i-Akbari
Ain-i-Akbari
The Ain-i-Akbari or the "Institutes of Akbar", is a 16th century, detailed document recording the administration of emperor Akbar's empire, written by his vizier, Abu'l-Fazl ibn Mubarak...
, a 16th century document, written by Mughal Emperor, Akbar’s vizier
Vizier
A vizier or in Arabic script ; ; sometimes spelled vazir, vizir, vasir, wazir, vesir, or vezir) is a high-ranking political advisor or minister in a Muslim government....
, Abu'l-Fazl ibn Mubarak
Abu'l-Fazl ibn Mubarak
Shaikh Abu al-Fazl ibn Mubarak also known as Abu'l-Fazl, Abu'l Fadl and Abu'l-Fadl 'Allami was the vizier of the great Mughal emperor Akbar, and author of the Akbarnama, the official history of Akbar's reign in three volumes, and a Persian translation of the Bible...
, mentions the recipe for khichdi, which gives seven variations. There is an anecdotal story featuring Akbar, Birbal and khichri.
Regional variations
Khichdi is commonly served with another Indian dish called kadhi. Other common accompaniments are papadsPapadum
Papadum, also known as papad in Northern India, , pappadam in Malayalam, happala in Kannada, appalam in Tamil, appadum in Telugu, pappadum or poppadom in the UK, is a thin, crisp Indian preparation sometimes described as a cracker. It is typically served as an accompaniment to a meal in India...
, beguni
Beguni
Beguni is a Bengali snack made of eggplant slices deep fried in batter. The similar European version is known as aubergine fritters....
(deep fried eggplants in a besan
Gram flour
Gram flour is a cereal flour made from ground chickpeas. It is also known as chickpea flour, garbanzo flour, or besan . Used in many countries, it is a staple ingredient in Indian, Pakistani and Bangladeshi cuisines, and, in the form of a paste with water or yoghurt, a popular facial exfoliant in...
batter), ghee
Ghee
Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
(clarified butter), achar
Indian pickle
Indian pickles are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafetida, red chili powder, turmeric, fenugreek and plenty of salt. Some regions also...
(oil based pickle), and yogurt.
Khichri is a very popular dish across Pakistan
Pakistan
Pakistan , officially the Islamic Republic of Pakistan is a sovereign state in South Asia. It has a coastline along the Arabian Sea and the Gulf of Oman in the south and is bordered by Afghanistan and Iran in the west, India in the east and China in the far northeast. In the north, Tajikistan...
, northern India
North India
North India, known natively as Uttar Bhārat or Shumālī Hindustān , is a loosely defined region in the northern part of India. The exact meaning of the term varies by usage...
, eastern India and Bangladesh
Bangladesh
Bangladesh , officially the People's Republic of Bangladesh is a sovereign state located in South Asia. It is bordered by India on all sides except for a small border with Burma to the far southeast and by the Bay of Bengal to the south...
. The dish is widely prepared in many Indian states like Bihar
Bihar
Bihar is a state in eastern India. It is the 12th largest state in terms of geographical size at and 3rd largest by population. Almost 58% of Biharis are below the age of 25, which is the highest proportion in India....
, Jharkhand
Jharkhand
Jharkhand is a state in eastern India. It was carved out of the southern part of Bihar on 15 November 2000. Jharkhand shares its border with the states of Bihar to the north, Uttar Pradesh and Chhattisgarh to the west, Orissa to the south, and West Bengal to the east...
, Uttar Pradesh
Uttar Pradesh
Uttar Pradesh abbreviation U.P. , is a state located in the northern part of India. With a population of over 200 million people, it is India's most populous state, as well as the world's most populous sub-national entity...
, Orissa
Orissa
Orissa , officially Odisha since Nov 2011, is a state of India, located on the east coast of India, by the Bay of Bengal. It is the modern name of the ancient nation of Kalinga, which was invaded by the Maurya Emperor Ashoka in 261 BC. The modern state of Orissa was established on 1 April...
, Gujarat, Maharashtra
Maharashtra
Maharashtra is a state located in India. It is the second most populous after Uttar Pradesh and third largest state by area in India...
, and Bengal
Bengal
Bengal is a historical and geographical region in the northeast region of the Indian Subcontinent at the apex of the Bay of Bengal. Today, it is mainly divided between the sovereign land of People's Republic of Bangladesh and the Indian state of West Bengal, although some regions of the previous...
(where it is called khichuri). Vegetables such as cauliflower
Cauliflower
Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed...
, potato
Potato
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
, and green pea
Pea
A pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas. Peapods are botanically a fruit, since they contain seeds developed from the ovary of a flower. However, peas are considered to be a vegetable in cooking...
s are commonly added. A popular variant in coastal Maharashtra
Maharashtra
Maharashtra is a state located in India. It is the second most populous after Uttar Pradesh and third largest state by area in India...
is made with prawns.
In Bengali
Bengali cuisine
Bengali cuisine is a culinary style originating in Bengal, a region in the eastern South Asia which is now divided between the Indian state of West Bengal and the independent country of Bangladesh. Other regions, such as Tripura, and Barak Valley region of Assam also have large native Bengali...
tradition it is customary to cook khichuri on rainy days. It is also traditional in Bengal to cook khichuri for lunch at the Saraswati Puja during the month of February—the invocation of the goddess of learning—and for other popular pujas such as Durga Puja
Durga Puja
Durga puja ; দুর্গা পূজা,ଦୁର୍ଗା ପୂଜା,‘Worship of Durga’), also referred to as Durgotsava ; , is an annual Hindu festival in South Asia that celebrates worship of the Hindu goddess Durga. It refers to all the six days observed as Mahalaya, Shashthi, Maha Saptami, Maha Ashtami, Maha Navami and...
.
Khitchuri is traditional diet and daily meal of Kutchi people
Kutchi people
The Kutchi people traditionally reside in the Kutch region of the northwestern Indian state of Gujarat and in the Sindh province of Pakistan...
and they can make several variety of dishes using Kitchari.
While khichuri is cooked as a rather rich gourmet delicacy in Bengal, it is cooked very differently in northern and western India, where it is considered a very plain bland dish usually served to people who are ill. Khichdi is also the first solid that babies are introduced to. Rice and lentils are simmered till mushy, seasoned with turmeric
Turmeric
Turmeric is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20 °C and 30 °C and a considerable amount of annual rainfall to thrive...
and salt, and fed to infants to introduce them to "adult" food. Khichri is also popular in Pakistan
Pakistan
Pakistan , officially the Islamic Republic of Pakistan is a sovereign state in South Asia. It has a coastline along the Arabian Sea and the Gulf of Oman in the south and is bordered by Afghanistan and Iran in the west, India in the east and China in the far northeast. In the north, Tajikistan...
where it is considered a light dish that can be served to sick people. It is especially cooked for children and people with stomach problems as it is easily digestible compared to other Pakistani dishes which usually have meat and are also spicy. Although it has a similar name, khichra
Khichra
Khichra is a variation of the Pakistani/Indian dish Haleem, popular with Muslims, particularly during Ramadaan. It is made up of meat, lentils and spices, slowly cooked to a thick paste.- Haleem and Khichra :...
is actually a variation of haleem
Haleem
Haleem is a thick Arabic, Persian, Turkish, and South Asian dish. In Anatolia, Iran, the Caucasus region and northern Iraq, types of haleem are Keşkek and Harisa. Harisa is also a popular version in Pakistan. Although the dish varies from region to region, it always includes wheat, lentils and meat...
and is not to be confused with khichdi.
Khichri is also a favourite campfire food, owing to the convenience of being able to cook the dish in a single simmering pot.
Khichdi, when well cooked with a little oil, is considered a light and nutritious dish, and is especially popular amongst many who follow an ayurvedic diet or nature cure.
Khechidi is very popular in Orissa
Orissa
Orissa , officially Odisha since Nov 2011, is a state of India, located on the east coast of India, by the Bay of Bengal. It is the modern name of the ancient nation of Kalinga, which was invaded by the Maurya Emperor Ashoka in 261 BC. The modern state of Orissa was established on 1 April...
. There are varieties of khechidi in Orissa like adahengu khechidi (ginger-asafoetida khichdi), moong dal khichdi, etc. Adahengu khechidi is a popular dish in the Jagannath Temple as well. At home, moong dal khechidi and other khechidis are served with pampad, pickle, curd
Curd
Curds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only...
, aaloo bharta, or baigan bharta,raita, dalma and chutney.
Khichri is also very popular in Bihar. It is made with rice, dal
Dal
Dal is a preparation of pulses which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine...
, and garam masala
Garam masala
Garam masala is a blend of ground spices common in North Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to intensity of the spices rather than capsaicin content...
, cooked into a semi-paste like consistency and eaten with lots of ghee
Ghee
Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
, baigan ka bharta, aaloo ka bharta (mashed potato with onions, green chilli, salt and mustard oil), tomato chutney (blanched tomato, onion, green chilli, grated ginger and mustard oil), pāpaṛ, tilori (a fried snack), and mango pickle. It is customary to eat khichdi every Saturday in Bihar, and also at dinner during Makar Sankranti.
Bisi Bele Bath or "Hot Lentil Rice" is famous variant of Kichdi from Karnataka, a state in Southern India. Pongal
Pongal (dish)
Pongal is a popular rice porridge dish based in South India. Pongal is unique to Tamil cuisine, but many other widely consumed Indian dish Khichdi....
, a dish similar to khichri, is popular in Southern India, primarily in Tamilnadu. It is primarily made of rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
and lentils, and seasoned with black pepper
Black pepper
Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...
, cumin
Cumin
Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to India. Its seeds are used in the cuisines of many different cultures, in both whole and ground form.-Etymology:...
, and cashews.
Khichra and Khichri
KhichraKhichra
Khichra is a variation of the Pakistani/Indian dish Haleem, popular with Muslims, particularly during Ramadaan. It is made up of meat, lentils and spices, slowly cooked to a thick paste.- Haleem and Khichra :...
is similar to Haleem
Haleem
Haleem is a thick Arabic, Persian, Turkish, and South Asian dish. In Anatolia, Iran, the Caucasus region and northern Iraq, types of haleem are Keşkek and Harisa. Harisa is also a popular version in Pakistan. Although the dish varies from region to region, it always includes wheat, lentils and meat...
and is a meat dish. While Khichri is a vegetarian dish with rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
and pulses or lentils and with no spices.
Trivia
Khichri is very popular dish of SuratSurat
Surat , also known as Suryapur, is the commercial capital city of the Indian state of Gujarat. Surat is India's Eighth most populous city and Ninth-most populous urban agglomeration. It is also administrative capital of Surat district and one of the fastest growing cities in India. The city proper...
is in southern Gujarat. It is served with special kadhi and adon dishes such as Surati undhia and vangan na ravaiya.
Khichdi is also the name of a popular comedy TV series in India and the Benarsi
Varanasi
-Etymology:The name Varanasi has its origin possibly from the names of the two rivers Varuna and Assi, for the old city lies in the north shores of the Ganga bounded by its two tributaries, the Varuna and the Asi, with the Ganges being to its south...
local name of the Makar Sankranti festival.
In Bengal cooks and homemakers often prepare this thing with many things mixed with it. That is one of the reasons the idiom joga khichuri is used in Bangla to mean mess.
See also
- KushariKushariKushari, also koshary, kosheri or koshari, is an Egyptian dish of rice, lentils, chickpeas and macaroni. Toppings include tomato sauce, garlic sauce and fried onion.Kushari is a vegetarian dish that is very popular in Egypt...
, the Egyptian equivalent - CongeeRice congeeCongee is a type of rice porridge popular in many Asian countries. It can be eaten alone or served with a side dish. Names for congee are as varied as the style of its preparation...
, a type of rice porridge eaten in many Asian countries - KedgereeKedgereeKedgeree is a dish consisting of cooked, flaked fish , boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas.Kedgeree is thought to have originated with an Indian rice-and-bean or rice-and-lentil dish Khichri, traced back to 1340 or...
, the Anglo-Indian version - KhichraKhichraKhichra is a variation of the Pakistani/Indian dish Haleem, popular with Muslims, particularly during Ramadaan. It is made up of meat, lentils and spices, slowly cooked to a thick paste.- Haleem and Khichra :...
- PongalPongal (dish)Pongal is a popular rice porridge dish based in South India. Pongal is unique to Tamil cuisine, but many other widely consumed Indian dish Khichdi....