New Delhi: Makar Sankranti is one of the biggest harvest festivals in India; it is celebrated in various regions of India with different names. A festival that
defines new beginnings, longer days and the soft promise of the spring. During the festival, there are various rituals which are followed, one of which is eating gur, til and khichdi. On this day, the aroma of the simmering lentil with rice permeates the homes of India, forming a ritual that is both comfroting and symbolic.
Though seems to be simple, khichdi carries age age-old meaning, a dish that unites regions, communities and traditions with purity, ease and warmth. Not only is Makar Sankranti a festival of joy, but the khichdi prepared is nourishing, adaptable and tied with the rituals.
Why is khichdi prepared on Makar Sankranti?
Makar Sankranti marks the sun’s transition into the zodiac of Capricorn, a moment celebrated through the beginning of the harvest festival across India. The festival is centred around crops, gratitude, soil and the sun, which bring nourishment and wholesomeness to each life. In agrarian India, this transition was deeply spiritual: new grains had just been harvested, and communities expressed thankfulness through food.
It is this connection to the harvest that makes khichdi so significant. Made with newly harvested rice, lentils, and seasonal vegetables, khichdi symbolises abundance arriving at the doorstep, ready to be shared with family, neighbours, and the gods.
How to make khichdi for Makar Sankranti
Ingredients (Serves 4)
- ½ cup rice
- ½ cup moong dal (split yellow lentils)
- 1–2 tbsp ghee
- ½ tsp cumin seeds
- A pinch of asafoetida (hing)
- 1 tsp turmeric powder
- 1 tsp grated ginger (optional)
- Salt to taste
- 3–3.5 cups water
- 1 small potato, chopped (optional)
- ½ cup peas (optional)
Steps to prepare:
- Rinse the rice and dal together until the water runs clear.
- In a pressure cooker or pot, heat ghee and add cumin seeds, hing, and ginger.
- Add the rice and dal mixture, stir lightly, then sprinkle turmeric and salt.
- Add water and optional veggies like potatoes or peas.
- Pressure cook for 3–4 whistles, or simmer covered until everything is soft and tender.
- Once cooked, mash slightly for a smoother texture.
- Serve hot with a drizzle of ghee, curd, papad, or pickle.
Khichdi is a symbol of simplicity, nourishment, and warmth, which brings abundance with few ingredients.
