Khichdi on Makar Sankranti

Makar Sankranti , popularly called ‘khichdi’ is one of the most auspicious occasions for the Hindus, and is celebrated in almost all parts of the country, though the name of the festival may differ from ‘khichadi’ in UP, ‘pongal’ in TN, to ’bihu’ in the valley of Assam. It is a harvest festival. Makar Sankranti is perhaps the only Indian festival whose date always falls on the same day every year on the 14th of January (with just a few exceptions when it is celebrated either on 13th or 15th of January)

Makar Sankranti is the day when the glorious Sun-God begins its ascendancy and entry into the Northern Hemisphere and thus it signifies an event wherein the Sun-God seems to remind their children that 'Tamaso Ma Jyotir Gamaya'- may you go higher & higher, to more & more Light and never to Darkness. We should gradually begin to grow in purity, wisdom, and knowledge, even as the Sun does from the Day of Makar Sankranti.

The movement of the Sun from one zodiac sign into another is called Sankranti and as the Sun moves into the Capricorn zodiac known as Makar in Hindi, this occasion is named as Makar Sankranti in the Indian context.

Another well-known reference of this day came when the great grand-sire of Mahabharata fame, Bhishma, declared his intent to leave his mortal coil on this day. He had the boon of Ichha-Mrityu(death at his will) from his father, so he kept lying on the bed of arrows till this day and then left his mortal coil on Makar Sankranti day.
Kite flying is an inevitable part of the festival in Uttar Pradesh

Food is an integral part of all the celebrations in a typical Kayastha household of Uttar  Pradesh. Most prominent is the ‘Khichdi’ as the name of the festival suggests, which is essentially made of kali urad (split black gram), which is the 1st yield off the farm. ‘Khichdi is a mix of rice with different kinds of lentils, served with many accompaniments like different kinds of ‘bhartas’ (vegetable mash with spices),papad and generous dollops of ghee (clarified butter) and pickles. Things like til (sesame), gur (jiggery) and other fresh off the farm seasonal produce is added to the extensive menu. One will notice that all the things included in the meal are extremely helpful in preventing you from the harsh, north Indian cold weather.

Serves 6

Ingredients
Rice                                               500 gms
Black urad dal                                250 gms (split black gram, with husk)
Finely chopped onions                    ¾ cup
Thinly slice onions                           ½ cup
Finely chopped garlic                      2 tbsp
Finely chopped ginger                     2 tbsp
Finely chopped green chillies           1 tbsp
 Hing (asafoetida)                            ¾ tsp
Jeera (whole cumin)                         1 tsp
Whole dry red chillies                      2
Garam masala pdr                           1 tsp
Haldi (turmeric)pdr                          1 tsp
Cinnamon                                        1” pc
Black cardamom                             1 nos
Green cardamom                            4 nos
Black peppercorn                           10 nos
Clove                                              4 nos
Bay leaf                                           3 nos
Salt                                                  to taste
Mustard oil                                      3 tbsp
Ghee (clarified butter)                       generous individual helpings

Method

• Wash and soak the urad dal (split black gram) and rice , separately, for 3 hours
• Heat a large thick bottomed pan (the prepared dish is 3 times in volume of the raw ingredients )
• Add mustard oil and bring to smoking point.
• Fry thinly sliced onions with whole dry red chillies and drain on kitchen paper (this is for garnishing the khichdi)
• Lower heat and add in the remaining mustard oil, the jeera (cumin) , hing (asafoetida)
• Stir for half a minute
• Add chopped ginger and garlic
• Stir for a minute
• Add the whole spices (bay leaf, black cardamom, green cardamom, cloves, peppercorns,cinnamon)
• Stir for ½ minute
• Add chopped onions, fry till pink
• Add turmeric powder.
• Drain the dal (lentils) and add
• Fry for a minute on high flame
• Drain rice and add to the dal
• Fry for 1 min
• Add ½ litre of hot water
• Add salt to taste
• Stir
• Cover and cook for 20 mins on low flame
• Stir, check for seasoning
• Add garam masala powder
• Garnish with the fried onions, whole red chillies, and freshly cut coriander leaves
• Dish out individual servings and pour generous amounts of melted ghee (about 1 tbsp per person)

Khchdi is traditionally served with ‘bhartas’ – spicy mashes of potatoes, aubergines etc and papad and pickles and some freshly chopped greens live radishes and carrots
               
Nutritional value
Hing :  This spice is used as a digestive aid, in food as a condiment, and in pickles. It reduces the growth of indigenous microflora in the gut, reducing flatulence.