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Khichdi (South Asian Rice and Lentils)

Khichdi is a popular dish in the Indian state of Gujarat, where many families prefer it as a dinner. There also exist many variations of it across India.

Source and licence

"Khichdi (South Asian Rice and Lentils)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Khichdi_(South_Asian_Rice_and_Lentils), revision 4515103), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Khichdi_(South_Asian_Rice_and_Lentils)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4515103

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

India. Associated with India by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Wash rice and lentils and soak them for 10–15 minutes in water.
  2. Add salt and turmeric powder.
  3. Pressure cook with 3–4 cups of water.
  4. After the first whistle, reduce the heat and cook for 4–5 more minutes.
  5. Allow to cool. Serve with ghee or buttermilk.