Chhath Puja is one of the most significant festivals dedicated to the worship of the Sun God, Surya Dev, and Chhathi Maiya. Celebrated with great devotion, particularly in Bihar, Jharkhand, Uttar Pradesh
and parts of Madhya Pradesh, the festival is also observed in several regions of Nepal. The four-day festival involves a series of rituals, strict fasting and offerings to the Sun God as devotees pray for the well-being, prosperity and happiness of their families.
Food plays an important role in Chhath Puja, with every preparation following the principles of purity and simplicity. Traditional offerings are predominantly sattvik, meaning they are prepared without onion and garlic. The first day of the festival is known as Nahay Khay, which marks the beginning of the rituals and the preparation for the days of fasting ahead.
Chhath Puja 2026 Day 1: What Is Nahay Khay?
Nahay Khay marks the beginning of Chhath Puja. As the name suggests, devotees begin the day with a ritual bath, followed by prayers and the preparation of a traditional meal. The ritual is associated with purification of the body and mind before undertaking the rigorous observances of the festival.
On this day, devotees typically eat a simple, sattvik meal, often prepared in a carefully cleaned kitchen using fresh ingredients. The food is first offered as bhog before being consumed by the devotees and their families.
One of the most traditional dishes prepared for Nahay Khay is Kaddu Bhaat, a wholesome combination of pumpkin curry and rice. The pumpkin is cooked with gram dal and mild spices, without onion or garlic, and served with Arwa rice, a short-grain rice variety popular in Bihar. Known for its distinctive aroma and texture, Arwa rice completes this traditional festive meal.
Simple yet deeply symbolic, Kaddu Bhaat is an essential part of the Nahay Khay thali and sets the tone for the days of devotion and fasting that follow.
Chhath Puja Nahay Khay: Kaddu Bhaat Recipe
If you want to prepare the traditional Nahay Khay meal at home, here’s a simple Kaddu Bhaat recipe.
Ingredients
For the rice:
– 1 cup Arwa rice, washed and soaked for 10 minutes
– 2 cups water
– ½ teaspoon rock salt
– 1 teaspoon ghee
For the pumpkin preparation:
– ¼ cup gram lentils, rinsed
– 350 grams pumpkin, cubed
– 1 cup water
– ½ teaspoon rock salt
– ½ teaspoon turmeric powder
For tempering:
– 1 teaspoon ghee
– ½ teaspoon cumin seeds
– 1-2 bay leaves
– ¼ teaspoon asafoetida (hing)
– 2 green chillies, chopped
– 2 dried red chillies
– 1 teaspoon grated ginger
– ½ teaspoon cumin powder
– ¼ cup water
– Fresh coriander for garnish
How To Make Kaddu Bhaat
1. Cook the rice: Bring two cups of water to a boil in a deep pot. Add the soaked Arwa rice, rock salt and ghee. Cook on high heat for around five minutes, then lower the flame, cover and cook for another 5-7 minutes until the rice is tender. Set aside.
2. Prepare the pumpkin and lentils: Add the cubed pumpkin, gram lentils, water, rock salt and turmeric powder to a pressure cooker. Cook on medium heat for three whistles. Allow the pressure to release naturally and check whether the lentils are cooked through. If needed, cook for another whistle.
3. Prepare the tempering: Heat ghee in a pan. Add cumin seeds, bay leaves, asafoetida, green chillies and dried red chillies. Sauté for about two minutes until fragrant.
4. Add ginger and pumpkin: Add the grated ginger and cook for another minute. Now add the cooked pumpkin and lentils. Lightly mash some of the pumpkin to give the preparation a creamy consistency.
5. Season the curry: Add cumin powder and adjust the salt as required. Pour in a quarter cup of water and cook on a low flame, stirring occasionally, until the curry thickens and the pumpkin absorbs the spices.
6. Serve: Turn off the heat and garnish with fresh coriander. Serve the warm pumpkin preparation with freshly cooked Arwa rice.
