Also known
as khichdi, the dish varies from region to region, but it's nearly always a combination of basmati rice and dal (dried split peas or lentils, which can be found at Indian grocers or well - stocked health foods stores).
Not exact matches
So nowadays Bengali people also eat poha, sabudana
khichdi, milk & corn flakes, idli etc
as a breakfast food.
And with
as less a preparation time
as 10 - 15 minutes, lentils can be had
as soups, dals,
khichdi, pulao, sprinked you're your salad or even
as sprouts chaat to replace your evening bhel.
Traditionally
khichdi was a meal made for the sick and / or recovering patients
as it is light in digestion and provides the necessary nutrition for the body to build its immunity and fight the disease.