Makar Sankranti Special: This time the masala khichdi made in Bengali way, all will keep licking their fingers


Talking about the Makar Sankranti festival, we get tired after running for a part of the day, and we get upset eating sweet throughout the day, so spicy Khichdi is made in every house at night, this recipe is very easy to make. Well, this time, in the new style, masala khichdi made in Bengali way, let's see how khichdi is made and what ingredients we need to make it.


250 grams of basmati rice

2 medium-sized potatoes

100 grams moong dal

A cauliflower (in small size)

100-gram peas

Spices for Khichdi:

1 piece ginger

2 green chilies

Half a teaspoon turmeric

A little sugar

2 Whole red chilies

Half teaspoon cumin seeds

A pinch of asafoetida

1 piece cinnamon

2-3 bay leaves

3 cloves

2 small cardamom

1 tablespoon desi ghee

Salt to taste

1 teaspoon finely chopped coriander


First of all, wash the rice thoroughly.

Now peel the potatoes and cut them into long pieces and cut the cauliflower into big pieces too.

Grate ginger and cut green chilies.

Now heat a pan on gas and fry the moong dal in it on a low flame till it turns pink.

Now mix all the ingredients except ghee, rice, steamed red chilies, cumin seeds, and asafetida and cook on a low flame in half a liter of hot water. (Water can be reduced as per your need)

- Keep stirring it frequently.

When the pulses and rice melt, turn off the gas.

Before serving khichdi, heat ghee in a separate vessel and heat red chili, cumin and asafoetida.

- Put the same batter in the khichdi and mix it well.

Add green coriander and serve this spicy khichdi with tomato coriander chutney and papad.