Urad Khichdi – An age old jewel for Sakranti

Meethe gud main mil gaya til,

udi patang aur khil gaya dil,
Har pal sukh aur har din shanti
aap k liye Happy Sankranti..


(Image cc: google )

Makar Sakranti is a traditional Indian festival celebrated all across India. Makara Sankranti also known as Makar Sankranti or Sakrant, marks the transition of the sun into the zodiacal sign of Makara (Capricorn) on its celestial path, which is the first change in the zodiac after the winter solstice. The festival is celebrated in various parts of the Indian subcontinent to observe the day which marks the shift of the sun into ever-lengthening days. The festival is a seasonal observance as well as a religious celebration. [ Source: Wiki ] 


Image cc: Google

Before moving forward, this is my guest post and I am sharing this post with my Traditional North-East recipes queen, loving sister, friend and very talented blogger Pushpita. Visit her blog Ei Gi Chakhum for different types of recipes, specially Manipuri cuisine along with fusion and regional culinary delights.


Pushpita is an Economist, a freelance writer, a doting mother, a homemaker and a food enthusiast. Thanks a lot Pushpita for inviting me to write a guest post for Makar Sankranti. Wishing you a blessed year ahead!

It has been more than 10 years since I am out of my home place – Allahabad. I left the city in 2005 for studies and then have traveled to Lucknow, Delhi etc etc. Now, being married and settled at Delhi only, we do celebrate all these festivals but nothing can beat the charm and charisma of celebrating it with your parents and family. No matter I am close or away, those beautiful memories of all the festivals are preserved in my heart and I make sure to create a minute yet beautiful reflection of those memories on every festival at my Delhi home. 🙂


Sakrant being one of the biggest festival of Indian, we have a tradition of Khichdi Daan today in which people offer Rice, Pulses, Jaggery, Ginger, Til k laddu, Papad etc to the god and to the needy. My Dadi ( grandmom) used to prepare laddus and chikkis at home only and then that was being offered along with the Khichdi ingredients. Till date, every Sakranti our families follow the ritual of setting up the khichdi thaal with all the key components and then reciting a prayer in which one has to mention his/her name, surname, gotr etc etc…. and then closing the ritual with the water droplets. 🙂 🙂


To keep the same charm carrying forward, I also make Sankranti little special by doing the same ritual with my husband ( though with a little shortcut 😀 ). At my in-laws place ritual is to use yellow dal instead of black dal so I follow that, but the most close to heart thing which I do is to make the same old age old gem which I have eaten every Sakranti since childhood – Urad Dal ki Khichdi.


Urad Dal ki Khichdi is the most traditional recipe taken our from the age old recipe journals of my Grandmom… And you know the best part? I am literally fortunate that my Papa remembers all her recipes, make it at home and make sure to pass it to me as well.:) This Khichdi is one of the most simple khichdi to make yet it’s beauty lies in the natural taste of ingredients which it offers – Plain rice, Plain urad ki dal, Ginger, Salt and lot of ghee. Served with Papad, Curd, Salad and Chutney this recipe marks the irresistible aroma of the fresh harvest for which Makar Sakranti is famous for. 🙂


Let’s have a look at the recipe.

Preparation time: 20 mins

Cooking time: 20 mins

Serves: 4


  • 1 cup Black Urad Dal
  • 1 cup Rice
  • 1 inch fresh ginger – Finely chopped
  • Salt as per taste
  • Water – I put it 1.5 finger points above rice mixture in the cooker
  • Ghee – 1 tsp + As much as you can 🙂


  • Soak black urad dal for 2 hours
  • Take a pressure cooker and add 1 tsp ghee
  • Drain rice and dal. Add in the cooker and mix well
  • Add ginger and salt
  • Add water
  • Close the lid and let the whistle come
  • Once 2 whistles come, sim the gas
  • After 4-5 mins close the gas and let the cooker cool.
  • Your khichdi is ready.


Many of you will have a concern that Urad dal will be uncooked in 2-3 whistles. But that’s not the case. It’s not uncooked rather it is little crunchy only. For those who want properly mashed can boil the urad dal for 15 mins and then follow the above mentioned procedure. 🙂 But be sure to add as much Ghee as you can to your khichdi. This give amazing flavors and taste.


Serve the khichdi with Papad, Salad, Curd and Chutney!

Hope you guys liked this. This is a jewel which I would love to savor till the last breathe. 🙂

Once again wish you all a very very Happy Sakranti!

For more discussions, follow my Food group – From the diaries of great cooks!


Bon appetit!


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