By Suprita Mitter
January 13, 2025
Makar Sankranti is celebrated with great enthusiasm across India, and khichdi is a traditional dish enjoyed during this festival, especially in Gujarat and Maharashtra. The dish symbolises simplicity and is made with a combination of rice, lentils, and sesame seeds.
1 cup rice 1/4 cup moong dal (yellow split lentils) 1 tbsp ghee 1/2 tsp cumin seeds 1/4 tsp turmeric powder 1/2 tsp ginger
1-2 green chillies 1/2 tsp mustard seeds 1/4 tsp asafoetida (hing) 1/2 tsp black pepper Salt 1 tbsp sesame seeds (til) 1 tbsp jaggery 4 cups water Fresh coriander leaves
Wash the rice and moong dal together and set aside. Grate the ginger, slit the green chilies, and chop the coriander leaves for garnish. In a small pan, dry roast the sesame seeds until they begin to pop. Set aside.
In a pressure cooker, heat ghee. Add cumin seeds, mustard seeds, and asafoetida. Once they splutter, add the grated ginger and green chilies. Sauté for a minute until aromatic.
Add the washed rice and moong dal to the cooker. Stir well for a couple of minutes, allowing the rice and dal to absorb the ghee and spices.
Add turmeric powder, black pepper, and salt. Pour in the water and stir. Close the lid of the pressure cooker and cook for 3-4 whistles or until the rice and dal are soft and well-cooked.
Once the pressure releases, open the cooker. Stir in the roasted sesame seeds and jaggery for a sweet touch. Garnish with fresh coriander leaves and serve hot with yoghurt or pickle.