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Khichdi, a traditional Indian dish made of rice, lentils and spices, will be promoted as "Brand India Food" globally.

Simple rice and mung daal khichadi is made with rice and mug daal added to boiling water and cooked until all grains become mushy and soft. Daal is split lentils from which a polishing process has removed skin. A version of this khichadi is made with daal mixed with lentil skin. For this mung daal with mung beans skin is sold in Indian grocery stores. In Indian Gujarati grocery stores rice bags specially marked 'for khichadi' sold because not every rice variety make good khichadi. These rice varieties take same time to become mushy as mung daal. If a rice variety takes long then add rice first and let it cook for some time and then add mung. Adjust water quantity at each step. For watery khichadi add more water. Add salt and pepper to taste and also add some turmeric in the beginning. If you do not add turmeric khichadi will be not as yellow as with it. If you add more rice it will be riceish. If you add more mung daal then it will be mungish. I like it mungish. Eaten with Kadhi and Papad. Alternatively it is eaten with a flatbread and a simple curry. Dinners are preferred time to make khichadi and such dinners are deliberately simple spartan fares. Curries with khichadi would be simple and less spicy. Often khichadi is fed to recuperating sick. Bengal makes spicy khichadi and they call it khenchudi. They spicen it and add whole peeled potatoes and onions. The English kedgeree is probably an export of Bengali variety with fish.
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