The dish is widely prepared in many Indian states like Bihar, Jharkhand, Uttar Pradesh, Odisha, Gujarat, Maharashtra, and Bengal (where it is called Bengali: খিচুড়ী khichuri). Vegetables such as cauliflower, potato, and green peas are commonly added. A popular variant in coastal Maharashtra is made with prawns. I made typical Gujarati style Vaghareli Khichdi Serve with yogurt, pickle, Lahsun Ki Chutney papad, kadhi or chaas.
