About Khichuri and Begun Bhaja

Khichdi is a very popular dish across the Indian subcontinent, including in Bangladesh, Nepal and Pakistan also. The dish is widely prepared in many Indian states, such as Haryana, Rajasthan, Gujarat, Bengal, Assam, Bihar, Jharkhand, Uttar Pradesh, Odisha, and Maharashtra.[14] Vegetables such as cauliflower, potato, and green peas are commonly added. A popular variant in coastal Maharashtra is made with prawns. Khichdi is also a favourite comfort food, owing to the convenience of being able to cook the dish in a single simmering pot. In other regions, khichdi is commonly served with a side of kadhi, and often accompanied with papadum.
Bengal
Khichuri In Bengal, the dish is known as খিচুড়ি , Khichuri, Sylheti: ꠈꠤꠌꠥꠞꠤ kisuri, and is considered a rich gourmet delicacy. Often seasoned with ghee (clarified butter) and acar (oil-based pickle), it is accompanied with meat curries, fish, potato chops, aubergine, different types of pickles and omelettes. The rice is commonly cooked and served on rainy days. It is a staple for holy ceremonies and as an offering to gods. Cooks and homemakers often prepare this dish with many ingredients mixed with it. That is one of the reasons the idiom joga khichuri (জগা খিচুুড়ি) is used in Bangla to mean "a mess".
A stickier version of the rice is traditionally served to children and sick people. It is the first solid to which babies are introduced. Rice and lentils are simmered till mushy, seasoned with turmeric and salt, and fed to infants to introduce them to "adult" food. The elderly and sick, especially those having stomach problems, are served with the rice as it is easily digestible compared to other dishes which involve more meat and spices. One popular preparation in Bangladesh is with fatty pieces of beef, where the fat of the beef is used in place of beef and chunks of beef are scattered throughout the dish.
During Ramadan, Muslims in the city of Sylhet in Bangladesh, and Sylheti diaspora in countries such as the United Kingdom and United States break their fast with kisuri, and it is a notable delicacy to eat during the holy month by the Sylheti people.
Bihar Khichdi is also very popular in Bihar. It is made with rice, dal, and garam masala, cooked into a semipaste like consistency and eaten with ghee, baigan ka bharta, aaloo ka bharta (mashed potato with onions, green chilli, salt, and mustard oil), tomato chutney (blanched tomato, onion, green chilli, grated ginger and mustard oil), pāpaṛ, tilori (a fried snack), and mango pickle. It is customarily eaten every Saturday in Bihar, and also at dinner during Makar Sankranti. A popular variation in khichdi in winter is the addition of cauliflower and green peas.
Gujarat Khichdi is a very popular dish of Gujarat. It is served with special kadhi and addon dishes such as Surati undhia and ringan no oro.
Khichdi is also served in various flavor such as Sadi Khichdi, Masala Khichdi, Swaminarayan Khichdi etc.
In particular, it is a staple food (and daily diet) for most of the agrarian communities such as Patels.
In Bharuch district, Gujarat, khichdi Is historically green, however in rare instances the rice and mung dal is cooked with turmeric to make it yellow, served mixed with kadhi, a thin soup made from gram flour and curd, curry leaves, cumin, and mustard seeds, and eaten as an evening meal.
Khichari is the traditional diet and a daily meal of Kutchi people, and they make several varieties of dishes using khichari. Khichdi, when well cooked with a little oil, is considered a light and nutritious dish, and is especially popular amongst many who follow an ayurvedic diet or natural cure.
Haryana Kichadi is a popular traditional staple in Haryana, specially in the rural areas. Haryanvi kichri is made from pearl millet and mung dal (split mung bean) pounded in mortar (unkhal), and often eaten by mixing with warm ghee or lassi, or even yogurt. Sometimes, jowar is also mixed with bajra and mung dal.[4]Kichri is salty and dalia is another similar sweet porridge made from the crushed wheat or barley mixed with sugar and milk.
Odisha Khechidi is very popular in Odisha. The varieties of khechidi in Odisha include adahengu khechidi (ginger-asafoetida khichdi), moong dal khichdi, etc. Adahengu khechidi is a popular dish in the Jagannath Temple, as well. At home, moong dal khechidi and other khechidis are served with pampad, pickle, curd, aaloo bharta, or baigan bharta, raita, dalma, and chutney. In Kendujhar, a northern district of Odisha, a type of green colored khichdi is made with whole black moong which is indigenous to the Baldevjiu Temple and people of the district.
South India Bisi bele bath, hot lentil rice, is a famous variant of khichdi from Karnataka, a state in southern India. Pongal, a dish similar to khichdi, is popular in southern India, primarily in Tamil Nadu. It is primarily made of rice and lentils, and seasoned with black pepper, cumin, and cashews.

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