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Khichdi is a staple for every regional harvest festival across India, be it Lohri, Pongal, Makar Sankranti or something else. Since khichdi mainly uses grains like rice, lentils and seeds and also features harvest-fresh local and seasonal produce, it’s easy to see why it’s a go-to preparation for Makar Sankranti. Harvest festivals are occasions for community celebrations and feasts. Khichdi, being easy to prepare in large quantities, becomes a convenient and wholesome choice for communal meals during festivals.
Moreover, khichdi is a well-balanced, one-pot dish that provides a good mix of carbohydrates, proteins, and essential nutrients. In certain regions, khichdi is prepared as an offering to deities during harvest festivals. The preparation and sharing of khichdi during religious ceremonies symbolize gratitude towards nature and the harvest of the season. If you’re cooking khichdi this year and are looking for festive recipes, bookmark some of these picks:
Rajasthani Bajra Khichdi
Rajasthani Bajra Khichdi is a wholesome and nutritious one-pot rice made with bajra or pearl millet; besides bajra the dish also also uses moong dal and a blend of spices. Bajra’s flavour is quite different than dal, so if you’re using multiple varieties of dal for this khichdi, make sure you allow enough time for the khichdi to simmer so the flavours meld.
Ingredients:
1 cup bajra (pearl millet)
1/2 cup moong dal (split green gram)
1 large onion, finely chopped
1 large tomato, chopped
2-3 green chilies, finely chopped
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin seeds
2 tablespoons ghee (clarified butter)
Salt to taste
Water as needed
Fresh coriander leaves for garnish
Method
Wash bajra and moong dal separately. Soak them in water for a few hours. Drain the water and keep it aside.
In a pressure cooker, add soaked bajra, moong dal, and enough water. Pressure cook until both bajra and moong dal are soft and well-cooked. In a separate pan, heat ghee. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown. Add ginger-garlic paste, green chillies, and tomatoes. Cook until the tomatoes are soft.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well. Transfer the cooked bajra and moong dal to the pan with the spice mixture. Mix everything well.
Let the khichdi simmer for a few minutes to allow the flavours to meld. Add water if needed to achieve the desired consistency.
Garnish with fresh coriander leaves. Serve hot with yoghurt, ghee, or a side of pickle.
Moongfali Khichdi
Moongfali or peanut khichdi is a big Sankranti favourite since it makes good use of local produce and also offers a singular taste. Often referred to as Vaghareli khichdi the recipe uses rice, dal and peanut and everything is cooked down till it’s tender enough to be served as a one-pot dish. Most recipes use arhar dal with the addition of fresh tuvar dana and peanuts, although you can use softer lentil varieties that are easier to cook. You can also add a dash of coconuts to enhance the nutty flavour
Ingredients
1 cup basmati rice
1/2 cup split yellow moong dal (lentils)
1/2 cup raw peanuts
1 large onion, finely chopped
1 large tomato, chopped
1-2 green chilies, finely chopped
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
2 tablespoons ghee (clarified butter) or oil
Salt to taste
Fresh coriander leaves for garnish
Lemon wedges for serving
Method
Rinse the rice and moong dal under cold water until the water runs clear. Soak the rice and moong dal in water for about 30 minutes. Drain before using.
In a pan, dry roast the peanuts until they become slightly golden. Set aside. In a pressure cooker, heat ghee or oil. Add cumin seeds and mustard seeds.
Once the seeds splutter, add chopped onions and sauté until they become golden brown. Add ginger-garlic paste and green chilies. Sauté for a minute until the raw aroma disappears.
Add chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes are soft and the oil starts to separate. Add the soaked and drained rice, moong dal, and roasted peanuts to the pressure cooker. Mix well with the masala.
Add about 4 cups of water (adjust as needed for desired consistency) and close the pressure cooker lid. Cook on medium heat for 2-3 whistles or until the rice and dal are well-cooked.
Once the pressure is released, open the cooker, fluff the khichdi with a fork, and garnish with fresh coriander leaves. Serve hot with yoghurt, pickle, or a squeeze of lemon.
Gur Dal Khichdi
Most harvest festivals across India celebrate recipes featuring til, gur and other grains. Luckily jaggery or gur is versatile enough to be a part of a number of festive recipes, from sweets to savoury numbers. Gur dal khichdi is sweeter than regular khichdi and doesn’t have additional sugar or sweeteners. If you want a buttery consistency in this recipe, use moong dal since it’s the softest and easy to cook. Plus it has a natural savouriness that goes perfectly well with the sweet jaggery.
Ingredients
1 cup basmati rice
1/2 cup split yellow moong dal (lentils)
1/2 cup jaggery (grated or crushed)
1 large onion, finely chopped
1 large tomato, chopped
1-2 green chilies, finely chopped
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
2 tablespoons ghee (clarified butter) or oil
Salt to taste
Fresh coriander leaves for garnish
Cashews and raisins for garnish (optional)
Method
Rinse the rice and moong dal under cold water until the water runs clear. Soak the rice and moong dal in water for about 30 minutes. Drain before using.
In a pressure cooker, heat ghee or oil. Add cumin seeds and mustard seeds. Once the seeds splutter, add chopped onions and sauté until they become golden brown.
Add ginger-garlic paste and green chillies. Sauté for a minute until the raw aroma disappears.
Add chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.
Add the soaked and drained rice, moong dal, and jaggery to the pressure cooker. Mix well with the masala.
Add about 4 cups of water (adjust as needed for desired consistency) and close the pressure cooker lid.
Cook on medium heat for 2-3 whistles or until the rice and dal are well-cooked.
Once the pressure is released, open the cooker, fluff the khichdi with a fork, and garnish with fresh coriander leaves.
Bhog Khichuri
The Bengali-style khichudi is a classic, protein-rich recipe which uses dal, rice, ghee and is loaded with seasonal veggies like cauliflower, peas, carrots and leafy veg. Some renditions of this recipe are made without garlic and onions, so it’s often seasoned heavily with turmeric, red chilli powder and cinnamon to replace the lack of aromatics. Also known as ‘bhaja mug daler khichudi’ it’s typically made with roasted moong dal. It’s usually paired with fried brinjal (or begun bhaja), potato fritters (alu bhaja) or a veggie medley
Ingredients
1 cup basmati rice
1/2 cup split yellow moong dal
1/2 cup mixed vegetables (carrots, peas, potatoes, etc.)
1/2 cup ghee (clarified butter)
1/2 cup whole garam masala (cinnamon, cloves, cardamom)
1 bay leaf
1 teaspoon cumin seeds
1 teaspoon ginger paste
1 teaspoon turmeric powder
1 teaspoon red chili powder (optional)
Salt to taste
Sugar to taste
4 cups water
Fresh coriander leaves for garnish
Method
Rinse the rice and moong dal under cold water until the water runs clear. Soak the rice and moong dal in water for about 30 minutes. Drain before using.
In a large pot, heat ghee. Add whole garam masala, bay leaf, and cumin seeds. Let them splutter. Add mixed vegetables, ginger paste, turmeric powder, and red chili powder (if using). Sauté for a few minutes until the vegetables are lightly cooked.
Add the soaked and drained rice and moong dal to the pot. Mix well with the vegetables and spices. Pour in 4 cups of water. Season with salt and sugar according to taste.
Stir everything well, ensuring the spices are evenly distributed. Close the lid and pressure cook for 2-3 whistles or until the rice and dal are well-cooked.
Once the pressure is released, open the lid, and fluff the khichdi with a fork. Serve hot, often paired with labra (mixed vegetable curry) and fried vegetables.
Fada Ni Khichdi
This unique Gujarati khichdi is made with broken wheat or cracked wheat. It’s simmered with veggies so the dal, dalia and veggies meld together and produce a flavourful khichdi. The key to perfecting the fada ni khichdi recipe is to cook it for just the right amount of time, so the wheat is tenderised. Here’s an easy recipe you can follow at home
Ingredients
1 cup broken wheat (fada or dalia)
1/2 cup split yellow moong dal (lentils)
1/2 cup mixed vegetables (carrots, peas, potatoes, etc.)
2 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon asafoetida (hing)
1 tablespoon ginger-garlic paste
1 green chili, finely chopped
1 teaspoon turmeric powder
1 teaspoon red chili powder (optional)
Salt to taste
4 cups water
Fresh coriander leaves for garnish
Lemon wedges for serving
Method
Rinse the broken wheat and moong dal under cold water until the water runs clear. In a large pot, heat ghee. Add cumin seeds, mustard seeds, and asafoetida. Let them splutter.
Add ginger-garlic paste and green chili. Sauté for a minute until the raw aroma disappears. Add mixed vegetables, turmeric powder, and red chili powder (if using). Sauté for a few minutes until the vegetables are lightly cooked.
Add the rinsed broken wheat and moong dal to the pot. Mix well with the vegetables and spices. Pour in 4 cups of water. Season with salt. Stir everything well, ensuring the spices are evenly distributed.
Close the lid and pressure cook for 2-3 whistles or until the broken wheat and dal are well-cooked. Once the pressure is released, open the lid and fluff the khichdi with a fork.
