Sankranti Khichdi

Sankranti Khichdi - Plattershare - Recipes, food stories and food lovers
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.
4 from 3 votes
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Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Recipe Cuisine Type: Homestyle Cooking, North Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4

Ingredients
 

  • 2 cup Rice
  • 1 cup Moong chilka
  • 6 florets Cauliflower
  • 1/4 cup Green Peas
  • 2 tbsp Carrot finally chopped
  • 2 tbsp Green Beans finally chopped
  • 1/4 tsp Ginger finally chopped
  • Green Chillies finally chopped as per taste
  • 1 pinch Asafoetida or heeng heeng
  • 1/4 tsp Cumin Seeds or jeera jeera
  • 1 Cardamom or badi black cardomom badi
  • 1/2 stick Dalchini cinemon
  • 2 cloves Cloves[Lavang] 2 lavang
  • 8 Black Pepper Corns or mirch kali mirch khadi
  • 2 leaves Tej Patta bay
  • 1 tbsp Clarified Butter or ghee ghee
  • 1 tbsp Vegetable Oil
  • 1-2 tsp Salt or as per taste
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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

Recipe Notes

  • you can use urad dal and vegetables of your choice.

Please appreciate the author by voting!

4 from 3 votes
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Tanu Nigam
Tanu Nigam

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