One of the most basic and sustainable of South Asian vegetarian dishes, khichdi comes from the Sanskrit word khiccha, meaning a dish of rice and legumes, according to the Times of India† This version uses the usual combination of rice and yellow lentils, which are simply cooked together in a pot, along with a flavorful sauté of onion, green chiles, tomatoes, cumin seeds, bay leaf, turmeric, and ginger. It is simmered into a thick, savory porridge and can be enjoyed on its own or as a side dish with chicken, lamb, shrimp or breadcrumbs.
Recipe: Easy Khichdi
