This is a collection of 121 recipes made across India that celebrate the romance of rice and pulses with ghee. The commonest pulse used in khichdies all over India is moong. The use of common ingredients with variations in amount, mode of cooking, use of special utensils (heavy-bottom pot), low or medium flame, the variety of temperings, accompaniments served with it and the cultural significance make all the difference.
All the recipes in this collection have been kitchen-tested by the contributors and highly complimented by their friends and relatives. Hope you enjoy reading about them and trying out the recipes in your homes as well.
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