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- While most khichdi preparations use toor or moong dal, the Hyderabadi version uses masoor dal. Also, turmeric doesn’t feature in the ingredients list although some people use it in the modern preparations. The colouring of the dish comes from the caramelized onions that are an important flavour of the dish.
As opposed to the semi-liquid, moist preparation of khichdi elsewhere in the country, the dish made here has a drier texture, and each grain of rice stands out. (en)
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