Makar Sankranti 2023 - Kathiyawadi Spicy Khichdo Recipe

Makar Sankranti is a festival which is celebrated in various ways all across the country. Different regions of the country have special delicacies that they make during this auspicious occasion. From north to east to South to West, there are various traditions and various local dishes people enjoy during this festival. in Bengal people enjoy Makar Sankranti with pithe, in Bihar with gud-til ke laddu and in the Southern regions of the country with Sakkarai Pongal. If you are curious about the savoury recipes that are made in the western parts of the country, then you've clicked on the right article.

Kathiawadi Spicy Khichdo is a special dish that you can make to Makar Sankranti for your entire family. It is an easy to make dish which will add an X Factor to your otherwise regular festive lunch menu. Along with being extremely delicious, this khichdo is also healthy. And to make things easy for you, we have gotten Chef Murtaza Saifee, Executive Chef at Hotel Royal Orchid Bangalore to share a special recipe of this festive dish.

Prep Time: 20 Minutes

Cooking Time: 60 Minutes

Serves: 4

• 200 Gm Kolam Rice
• 80 Gm White Urad dal 
• 80 Gm Yellow Moong dal
• 80 Gm Toor dal
• 80 Gm Chana dal
• 80 Gm Green moong dal
• 80 Gm Masoor dal
• 200 Gm Broken Wheat
• 50 Gm Peanut
• 250 Gm Potatoes
• 100 Gm Fried Brown Onions 
• 50 Gm Green peas 
• 80 Gm Seeds of Avarakkai Beans (Indian Broad Beans)  
• 50 Gm Oil
• 100 Gm Ghee 
• 10 Gm Mustard Seeds
• 10 Gm Cumin Seeds
• 5 Gm Cloves
• 3 Gm Black Pepper
• 2 Gm Star Anise
• 2 Gm Bay leaves
• 3 Gm Dry round red chilies
• 1 Gm Hing 
• 180 Gm Chopped Tomatoes
• 50 Gm Ginger garlic paste 
• 5 Gm Fresh mint leaves 
• 3 Gm Fresh curry leaves
• 5 Gm Fresh Coriander leaves
• 10 Gm Turmeric Powder  
• 20 Gm Red Chilli Powder
• 20 Gm Garam Masala 
• Salt To taste 
• 2 nos Lemon

Method

• Wash the rice and all the pulses thoroughly and soak them for 45 minutes.
• In a different vessel soak the broken wheat, peanuts, green peas, and Avarakkai seeds (Indian Broad Beans) for 45 minutes.
• Now, boil both separately and keep them aside.
• Cut the potatoes into small pieces and fry them till it turns golden brown and is cooked.
• Heat oil in a heavy bottom pan add the mustard seeds and cumin seeds to it.
• Add the round red chilies and whole spices, and crackle them.
• Add the Hing to it and cook them.
• Now add the chopped tomatoes and sauté it.
• Add the dry spices to it except for the garam masala and cook them well.
• Add the fresh mint leaves and cook it.
• Later add the Garam Masala Powder and cook it well.
• Add the curry leaves and cook it.
• Now, add the boiled rice and lentils to it and cook them well.
• Next, add the boiled broken wheat, peas and Avarakkai beans and cook.
• Add some water if needed to set the consistency and finish it with salt and lemon juice.
• Garnish the dish with fried brown onions, fried potatoes, and ghee.

Note: The dish is best served with Jowar Bajra Roti or Plain Roti or have it on its own on a cold winter day.