Khichdi.....
Was it made by the Persians or by the Indians.....India did it develop in the coastal areas or rather then the northern regions, in many websites the have mentioned that about it being served in the Mugal kitchen, i guess they would have acquired the taste after coming to India.
Khichdi is a one pot meal which has become a global dish now, in the Victorian era due to influence of Indian chefs in queen's kitchen it became part of the meal. But there the lentils have gone and served with haddock fish.
Khichdi is a blend of protein and carbs, which may be of equal quantities of rice and lentils (Lentils which include black lentil (Urad dal), green moong lentil, yellow moong lentil, channa lentil, toor or arhar lentil or red masoor lentil) and in some places they use more proportion of rice compared to lentils and while eating you should pour ghee from top so that it enhances the flavor.
In India during Makar sankranti , that happens in January mid, that period in northern India people usually eat black lentil khichdi and in south India pongal which is a festival of harvest they make sweet rice and Khichdi which is called namkeen pongal.
if you got to eastern parts of India such as west Bengal, Orrissa and Assam we make khichdi with yellow moong lentil and rice and we add vegetables which include peas, potatoes, cauliflower, some time now a days people add french beans and carrot. In western part of India they make khichdi with green moong dal which is eaten as a delicacy.Down south they mix channa lentil, toor or arhar lentil to make different varieties of khichdi.
More story on khichdi to continue in the next part ..............But i believe that we developed Khichdi in Indian peninsula
Khichdi is a one pot meal which has become a global dish now, in the Victorian era due to influence of Indian chefs in queen's kitchen it became part of the meal. But there the lentils have gone and served with haddock fish.
Khichdi is a blend of protein and carbs, which may be of equal quantities of rice and lentils (Lentils which include black lentil (Urad dal), green moong lentil, yellow moong lentil, channa lentil, toor or arhar lentil or red masoor lentil) and in some places they use more proportion of rice compared to lentils and while eating you should pour ghee from top so that it enhances the flavor.
In India during Makar sankranti , that happens in January mid, that period in northern India people usually eat black lentil khichdi and in south India pongal which is a festival of harvest they make sweet rice and Khichdi which is called namkeen pongal.
if you got to eastern parts of India such as west Bengal, Orrissa and Assam we make khichdi with yellow moong lentil and rice and we add vegetables which include peas, potatoes, cauliflower, some time now a days people add french beans and carrot. In western part of India they make khichdi with green moong dal which is eaten as a delicacy.Down south they mix channa lentil, toor or arhar lentil to make different varieties of khichdi.
More story on khichdi to continue in the next part ..............But i believe that we developed Khichdi in Indian peninsula
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