Probably the most fundamental and most enduring vegetarian South Asian dishes, khichdi comes from the Sanskrit phrase khiccha, which implies a dish of rice and legumes, in keeping with the Times of India. This model makes use of the frequent mixture of rice and yellow lentils, that are merely cooked collectively in a pot together with a flavorful sauté of onion, inexperienced chiles, tomatoes, cumin seeds, bay leaf, turmeric, and ginger. It is simmered right into a thick, savory porridge, and might be loved alone or as an accompaniment to hen, lamb, shrimp, or paneer cheese.
Recipe: Easy Khichdi
