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From Moong Dal to Ven Pongal: 6 Khichdi Dishes to Celebrate Makar Sankranti
Makar Sankranti is more than just a harvest festival; it's a celebration of warmth, nourishment, and togetherness. Across India, families cook foods that reflect the season's bounty and traditions, and khichdi, a comforting one-pot meal of rice and lentils, takes centre stage in many homes on this day.
Here are six delicious khichdi variations to try this Sankranti:
6 Khichdi Dishes to Celebrate Makar Sankranti
1. Classic Moong Dal Khichdi (North India)
This is the most common version of khichdi that most of us associate with the festival of Sankranti, soft rice and moong dal cooked together with turmeric and salt, and finished with a nice pat of ghee on top. Nothing like a comforting plate of khichdi with raita and papad on the side for a cold winter's day!
2. Bihari Khichdi (Bihar Style)
In Bihar, there is a heartier version of khichdi prepared with rice, moong dal, ginger, chilies, and urad dal. It is flavoured with aromatic ghee and hing, and is usually served with spicy choka, which is a mash of potatoes and eggplants, a winter vegetarian specialty in itself.
3. Sabudana Khichdi (Comfort with a Twist)
This one is made from tapioca pearls (sabudana), peanuts, and mild spices. It is quite light and brings an interesting element to the table in terms of taste. Though it is mostly eaten in fasts, it can also make for an interesting variation when hosting a party.
4. Bajra Khichdi (Rajasthani Millet Special)
Bajra, the pearl millet, replaces the humble rice in arid and semi-arid regions like Rajasthan, and is followed by this fibre-rich millet preparation of Khichdi, accompanied by garlic chutney and curd.
5. Ven Pongal (South Indian Khichdi)
South India's favourite "sankranti recipe" - Ven Pongal is a thick khichdi consistency of rice and yellow moong dal, seasoned with coarse black pepper, cumin, and ground cashews, and topped with a good amount of ghee. This is perfect for cold winter mornings and is usually served as an accompaniment to coconut chutney or sambar.
6. Bengali Bhuni Khichuri (Spiced Festive Version)
In Bengal, khichuri receives a fragrant twist: rice and roasted moong dal are prepared with spices like bay leaf, cinnamon, and cardamom, and accompanied by vegetables. Khichuri is very nutritious and, in Bengalis' case, often served with chutney or crunchy side dishes.
A Bowl With Meaning
Across regions, khichdi isn't just food; it's a symbol of gratitude for the harvest, a practical winter meal, and a delicious way to gather loved ones around the table. On Makar Sankranti, serving a warm pot of khichdi with ghee and pickles feels like feeding the soul as much as the body.
Disclaimer: The information provided in this article is for general informational and educational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or a qualified healthcare provider with any questions you may have regarding a medical condition.
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