Indian Dal Khichdi
The term khichdi (s derived from Sanskrit khiccā, a dish of rice and legumes. Khichdi is a dish from the Indian subcontinent made from rice and lentils (dal), but other variations include bajra . In Indian culture, it is considered one of the first solid foods that babies eat.
"The Greek king Seleucus during his campaign in India (305-303 BC), mentioned that rice with pulses is very popular among people of the Indian subcontinent. The Moroccan traveller Ibn Battuta mentions kishri as a dish in India composed of rice and mung beans, during his stay around 1350. Khichdi is described in the writings of Afanasiy Nikitin, a Russian adventurer who travelled to the Indian subcontinent in the 15th century. It 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 khichdi."
Indian Dal Khichdi
The term khichdi (s derived from Sanskrit khiccā, a dish of rice and legumes. Khichdi is a dish from the Indian subcontinent made from rice and lentils (dal), but other variations include bajra . In Indian culture, it is considered one of the first solid foods that babies eat.
"The Greek king Seleucus during his campaign in India (305-303 BC), mentioned that rice with pulses is very popular among people of the Indian subcontinent. The Moroccan traveller Ibn Battuta mentions kishri as a dish in India composed of rice and mung beans, during his stay around 1350. Khichdi is described in the writings of Afanasiy Nikitin, a Russian adventurer who travelled to the Indian subcontinent in the 15th century. It 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 khichdi."