The Chhath puja is held in honour of the Sun God, the source of life for all living beings. On this day, Chhathi Maiya is also venerated. Vedic astrology claims that Chhathi Maiya grants children long lives and good health while shielding them from illnesses and hardships. Chhath Puja is said to have its origins in the early Vedic era. It is believed that Karna, the ruler of Anga Desh, or modern-day Bhagalpur in Bihar, also performed Chhath Puja. In another version, the Pandavas and Draupadi performed this religious ceremony to overcome challenges and retake their lost kingdom. Chhath Puja is known as Mahaparva in Bihar and other nearby areas. A visit to this state during this time portrays the kaleidoscopic soul of the region. Apart from the ritualistic ceremonies, the native culinary fares take centerstage.
It won't be wrong to say that this festival brings the otherwise less talked-about Bhojpuri and Bihari cuisines under the spotlight. The four-day-long festivities also revolve around an array of traditional flavours. It works as a perfect occasion to dive deep into these regions' indigenous foods. In many parts of India, khichdi often occupies a prominent place in bhog and prasad. So, how about trying a unique Khatua, a Khichdi version with lemon juice as the primary flavouring? It hails from Bhojpuri cuisine.
Usually, it is cooked by blending leftover rice and dal. However, one can also prepare it by using fresh ingredients. The highlight of this khichdi is the tangy taste infused by lemon juice.
Khatua
Ingredients:
- 1 cup basmati rice
- 1 cup split toor dal
- 1 onion
- 4 garlic cloves
- 4 green chillies
- 1/2 teaspoon turmeric powder
- 2 teaspoons lemon juice
- 1 tablespoon ghee
- Salt to taste
- Water for cooking
Method:
- Soak the rice and toor dal in water for an hour after washing
- Peel and slice the onion thinly
- Cook the rice and dal in a pressure cooker with 5 cups of water, turmeric, and salt for 5 to 6 whistles
- Turn off the flame and allow the pressure to naturally release
- Remove the lid, thoroughly mash the khichdi, and set aside
- In a small saucepan, melt the ghee and sauté the finely chopped onions until transparent
- Using a mortar and pestle, roughly pound the garlic and green chillies and add to the pan
- Cook the garlic until the raw scent goes off
- Pour this tadka into the khichdi, then stir in the lemon juice
Serve it with fried papad and palak raita.