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Sankranti Khichdi

4 from 3 votes
Sankranti Khichdi - Plattershare - Recipes, food stories and food lovers

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Makar Sankranti is an Indian festival celebrated in almost all parts of India in lots of cultural forms. In some parts people fly kites and consume til-gur. However in north apart from all this people celebrate it as a harvest festivle and consune khichdi a mix of dal & rice on that day. Here I am sharing a variation of sankranti khichdi. Traditionally it is made from urad chilka or split black gram dal.I am substituting it with moong chilka because it is easy to digest.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Served AsBreakfast, Brunch, Dinner, Lunch
CuisineHomestyle Cooking, North Indian
Servings 4
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Ingredients
  

  • Rice 2 cup
  • Moong chilka 1 cup
  • Cauliflower 6-8 florets
  • Green peas 1/4 cup
  • Carrot Finally Chopped 2 tbsp
  • Green Beans Finally chopped 2 tbsp
  • Ginger Finally Chopped 1/4 tsp
  • Green Chili Finally Chopped [as per taste]
  • Asafoetida [heeng] a pinch
  • Cumin Seeds[jeera] 1/4 tsp
  • Black Cardomom[badi elaichi] 1-2
  • Cinemon Stick[dalchini] 1/2 inch
  • Cloves[lavang] 2
  • Black Pepper Corns[kali mirch khadi] 8-10
  • Bay Leaves[tej patta] 2
  • Clarified Butter / Ghee 1 tbsp
  • Vegetable Oil 1 tbsp
  • Salt
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Instructions
 

  • Soak dal & rice for 30 min. Heat oil in a heavy bottom pan . Add bay leaves ,cumin,cardamom,cloves,pepper corn,cinnamon,hing & cook for 1 min.Add ginger & chili along with other vegetables.Cook covered for 6-7 min. Stir in between.
  • After this the vegetables will be half cooked. Add soaked dal ,rice & salt.Mix well & add a glass of water.Stir well. Cook covered for 8-10 min . If u like your kichdi mushy you can add some more water [1/4-1/2 glass] & cook extra for 2-3 min.
  • Serve hot with raita aur papad of your choice. Pour melted ghee over your khichdi before serving

Notes

  • you can use urad dal and vegetables of your choice.
Tags healthy recipesindian recipesjain recipesnutritious recipesoil free or less oil recipes

Please appreciate the author by voting!

4 from 3 votes
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Tanu Nigam
Tanu Nigam

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