Makar Sakranti -Bhaja Moong Dal Khichudi

Happy Makar Sankranti to everyone. From Kites covered sky to all about food today, this festival has truly shown me the diversity of my country. In far West it’s all about Kite flying, Khichdi, Til (sesame seeds), In East its Bihu and in Bengali’s its Pithe Parab. With winter slowing down from here onwards and spring just around the corner, all over India this day is celebrated in different forms. Few of the days when more than Twinkle toes, Daddy dear actually waits for Lunch , Dinner and the Patishapta. Kept it a bit simple today with Bhaja Moong Dal Khichudi, Banda godbhi Tarkari, Tomato chutney Khejur diye, and pudina chutney with Macher Jhol. Oh yes also made some til laddu, Rajasthan in me has to have its share.

Preparation time – 10 min
Cooking time – 25 min


Rice – Basmati 1 cup
Yellow moong dal – 1 cup
Bay leaves- 4
cumin seeds- 1/2 tsp
Cinnamon stick- 1/2 ‘
Green Cardamom – 2
Whole Black Pepper – 6
Sugar- pinch
Salt – as per taste
Turmeric paste – 1/2 tbsp
whole kashmiri red chilli- 1
Green chilli- 2 slitted
cumin powder
Garam Masala
Mustard oil- 1/4 cup
Ghee – 1 tbsp
Water – 3 cup
Veg – 1 cup cauliflower big pieces
1/4 cup Green Peas
1/4 cup- Carrot peeled and chopped
1/4 cup- green beans – chopped
2 Potatoes- peeled and halved
tomato – 1 small chopped
Ginger grated/ chopped finely – 1 tbsp

Dry roast yellow moong dal till it turns slight brown and starts leaving aroma. Keep it aside. In a pressure cooker add mustard oil, sauté cauliflower till golden brown, take them out, keep aside. In the same hot oil, add bay leaves, cumin seeds, cardamom, clove, whole black pepper, cinnamon stick, sugar and whole kashmiri red chilli. Let them crackle, add ginger, sauté for a min. Add the vegetables, sauté them for 2 min, add turmeric paste, sauté, add tomato, add little salt for tomatoes, add cumin powder , sauté for 1 min. Now add moon dal and rice, mix, add water. Stir, add salt, mix. On the top add slitted green chilli, garam masala powder and 1 tsp of ghee. Close the lid and let it cook till 4 whistles. Allow the steam to be released, open the lid, add the cauliflower, close the lid and let the steam form in cooker. turn off the flame and let the steam release on its own. Serve with your choice of side dishes. Enjoy

Macher Jhol, Khichudi, Pudina Chutney, Tomato chutney and Banda Gobhi

Patishapta and Til Laddu

Published by Richa Bhargava Mitra

A food enthusiast who finds cooking a stress buster. A core Rajasthani married to a Bengali, my kitchen is always happily churning out dishes covering both the states as well as many other experiments including all things sweet :) Baking has never been a part of my growing years and messing around in the kitchen schedule. Primarily because baking without egg never seemed like an option...why ? Well this goes wayyy back. I am a Bhargava who are strictly vegetarians by choice and religion. Hence no onion, garlic , eggs etc can even enter the house..forget the kitchen. But growing years of every generation had their share of baked goodies which always had eggs. My Grandfather ( Mother's father) used to assist in a bakery during his college days in Rawalpindi..this was before India's independence and hence all the bakeries etc were British. My grampa still swears by the taste of all the amazing patisseries and almond milk etc. My mother had her share during her Convent school days and so did I. For my father there was a twist, by the time he grew up his mother had allowed onion and eggs in kitchen ....yippeee. But then eventually every one grows up and the religion factor comes into the picture. Hence till date at my Mother's place no onion in the kitchen. But i married a bengali who was nowhere near to be a vegetarian. So after many... failed, not so successful, will do, oohh good, disaster, can you keep the taste consistent, too much salt and loads of patience i have finally managed to start cooking the way dishes are supposed to be. Hence my blog focuses on baked goodies, vegetarian Bhargava food and Bengali food that i have learned from my husband and In laws. Not to miss the name SweetJaw as i cannot stay away from sweet ..not in any form but i guess cakes, cookies, tarts, pastries, Indian sweets in fact any things that is either baked, deep fried, and has chocolate , icing sugar is bound be the best. So my blog's name is shamelessly SweetJaw

23 thoughts on “Makar Sakranti -Bhaja Moong Dal Khichudi

  1. Wow! I‘m blown away by all the beautiful colors 🤩 That looks so amazingly delicious! I can almost smell the wonderful spices by just looking at your beautiful photos. Thanks a lot for sharing! 🙏😊

    Liked by 1 person

  2. OMG.. this looks delicious and you’ve made me so hungry. Unfortunately. although I love Indian food, I don’t know if I have the patience to cook it anymore. I do, however, have a big jar of Garam masala in my cupboard and have to use it on something. I wish you were my neighbor. When I smelled the wonderful aromas coming from your kitchen I would “just happen” to drop by. I love the phrase “sweet jaw.” In America, its equivalent is a “sweet tooth. ” Happy cooking.

    Liked by 1 person

    1. Dear Judy,
      I’m a fan of almost every post of yours. Bengali Khichdi indeed is colorful and aromatic dish. I do wish now that we should’ve been neighbours ❤️, and sharing all the cooking with you😊. Sweet Tooth is actually the correct phrase but as I actually am a huge lover of everything sweet my cousin used to pull my leg with “people have sweet tooth, you’ve got Sweet Jaw”😅.
      I hope that garam masala finds its way on some spicy macaroni or spicy potatoes soon😊

      Liked by 1 person

      1. I just found an unopened jar of asafoetida powder in my bathroom. I have no idea how it got there, but when I read about it I found that it is actually a remedy for about every condition I have! Eeerie. I knew it was a spice used in Indian food, but I didn’t buy it and how did it get into my bathroom?

        Liked by 1 person

    1. Dear Cecilia, I’m really grateful for your beautiful words. Been fan of your blog, through so many seasons,living the dream of being on farm through distance and through your pictures and words❤️. Really thankful for your appreciation of my posts😊❤️.

      Liked by 1 person

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