Kechadi

Kechadi is a traditional dish from the Indian subcontinent, particularly popular in the states of Gujarat and Rajasthan. It is a simple yet flavorful dish made from a combination of rice and lentils, typically moong dal. The dish is known for its versatility and can be prepared in various ways, including as a main course, a side dish, or even as a street food.

The preparation of kechadi involves cooking rice and lentils separately and then mixing them together. The rice is usually cooked until it is slightly underdone, while the lentils are cooked until they are soft and well-seasoned. The two are then combined and tempered with spices such as cumin seeds, mustard seeds, and asafoetida. The dish is often garnished with fresh coriander leaves and served with a side of yogurt or pickle.

Kechadi is a staple food in many households and is often served during festivals and special occasions. It is also a popular choice for breakfast and lunch, and can be easily prepared in large quantities for family gatherings or community events. The dish is known for its simplicity and the way it brings people together, making it a beloved culinary tradition in the Indian subcontinent.