Our Weekly Sale from January 12th – 18th celebrates the culinary traditions of Makar Sankranti, which is a Hindu observance and festival celebrated on January 15th this year. Makar Sankranti marks the transition of the Sun from the zodiac of Sagittarius (dhanu) to Capricorn (makara). Since the Sun is regarded to have moved from the southern hemisphere to the northern hemisphere on this day in the Hindu calendar, the festival is dedicated to the solar deity, Surya, and is observed to mark a new beginning. Makar Sankranti is observed across India with festivals, fairs, ceremonial swims in sacred waters, dances, kite flying, bonfires, and feasts of popular Indian foods such as this khichdi recipe, which pairs nicely with the raita recipe that you’ll also find on our blog and at the Weekly Sale display!
Rinse rice and moong dal and add to a pot. Cover with water and allow to soak for 30-40 minutes. Heat ghee in a pot over medium heat. Add bay leaf and cumin seeds. As soon as the seeds begin to splutter, add ginger and saute until fragrant – 30 to 60 seconds. Add onions and green chiles and saute until onions begin to turn golden. Add tomatoes, salt, and turmeric and saute for 3-4 minutes. Drain dal and rice, then add to the pot with the onions and tomatoes. Saute for 3-4 minutes, then add 3-4 cups of water, depending on your desired consistency. Stir well and taste, adjusting seasonings as needed. Bring to a boil, then reduce heat to medium and cook, uncovered, until lentils are soft. Slightly mash the kichdi and serve with a drizzle of ghee over each bowl. Serve with nan, Indian pickle, chutney, and/or raita.