Makar Sankranti is the festival of harvest which marks a massive celebration in India. Food indeed takes the top spot in its celebrations. However, among those traditional delicacies, Khichdi stands in the center representing simplicity and wholesome-ness. This simple food made from harmonious mix of rice, lentils, and spices has diverse regional variations to make it so unique. Now, let us see some authentic traditional Khichdi recipes one must try out on this special festive occasion.
Bengali Bhuni KhichuriA favorite in West Bengal, Bhuni Khichuri is the dry, flavour-rich version that is made from roasted moong dal and gobindobhog rice. The aromatic spices like bay leaves, cinnamon, and cardamom add more flavour to it. Seasonal vegetables like peas, cauliflower, and potatoes are added to it and cooked till perfection. Fry eggplant slices or have tomato chutney with it for an authentic Bengali festive meal. Start by roasting moong dal until golden brown and fragrant. Cook with gobindobhog rice, turmeric, and salt. In another pan, make a tempering by heating ghee, bay leaves, cinnamon, cardamom, and cloves. Add the vegetables, saute lightly, and then mix with the cooked rice and dal. Simmer until all the flavours combine in harmony.
Masoor Dal KhichdiIn northern India, Masoor Dal Khichdi is a staple for Makar Sankranti. This version is light yet flavourful, made with red lentils and basmati rice. Asafoetida, cumin, and ginger add a comforting aroma. It is often served with ghee and pickles; it is a soulful meal. Wash and soak red lentils and rice. In a pressure cooker, heat ghee, and temper with cumin seeds and asafoetida. Add ginger, green chilies, and turmeric. Mix in the lentils and rice, then cook with water and salt until soft and mushy. Drizzle some ghee before serving.
Vaghareli KhichdiA classic from Gujarat, Vaghareli Khichdi is a spiced and tempered version that is both comforting and flavourful. Made with rice, tuvar dal, and vegetables, it is seasoned with mustard seeds, curry leaves, and green chilies. This one-pot dish is a favorite during festive gatherings. Cook rice and tuvar dal together with turmeric and salt. In a pan, heat oil and prepare the tempering with mustard seeds, curry leaves, and green chilies. Add diced vegetables like carrots, peas, and potatoes, and saute until soft. Mix the cooked rice and dal into the tempering, and garnish with coriander leaves.
South Indian PongalVen Pongal, a savoury Khichdi variation from Tamil Nadu, is synonymous with Makar Sankranti. Made with rice, yellow moong dal, and a generous amount of ghee, it is tempered with black pepper, cumin, and cashews. It is offered as prasad during the festival and enjoyed with coconut chutney or sambar. Dry roast moong dal and cook it with rice, turmeric, and water until soft. Prepare a tempering with ghee, black pepper, cumin, and cashews. Mix the tempering into the cooked rice and dal. Garnish with fresh curry leaves and serve hot.