Maghe Sakranti, also known as Makar Sankranti, is an important festival held in Nepal to mark the middle of winter. It’s time for family reunions, prayers, and, of course, excellent food. Among the many traditional delicacies cooked for this occasion, khichdi stands out.
This hearty and delicious dish embodies warmth, energy, and simplicity, making it great for winter season. Let’s look at its history, cultural significance, and a simple recipe to create at home.
The History of Khichdi
Khichdi is thought to be one of the first meals in South Asian cuisine, stretching back thousands of years. Its origins can be traced back to ancient Ayurvedic scriptures, where it was described as a well-balanced meal that included protein, carbs, and necessary elements. Khichdi gradually became an established tr adition in South Asian communities, with each region adding its own twist.
In Nepal, khichdi is an important part of Maghe Sakranti. Its warm, hearty tone reflects the festival’s emphasis on health and well-being during the chilly winter months. Khichdi, served with ghee, pickles, and seasonal vegetables, is a reassuring reminder of centuries-old wisdom and culinary simplicity.

Image Source: theGundruk.com
Why Khichdi on Maghe Sakranti?
The Maghe Sakranti celebration is centered on themes of renewal and prosperity. Because the holiday coincides with the harvest season, foods cooked from freshly harvested grains such as rice and lentils are essential to the festivities. Khichdi, cooked with these grains, represents thankfulness for nature’s bounty. Its simplicity of preparation and nutritional value make it an excellent dish to share with loved ones on this auspicious day.
Simple Maghe Sakranti Khichdi Recipe
Ingredients:
- 1 cup rice (short-grain or basmati)
- ½ cup yellow lentils (moong dal or split pigeon peas)
- 3 cups water (adjust as needed)
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 pinch asafoetida (hing) (optional)
- 1 teaspoon turmeric powder
- 1 teaspoon ginger, grated
- ½ cup seasonal vegetables (potatoes, carrots, spinach)
- Salt to taste
Instructions:
Prepare the Ingredients:
Rinse the rice and lentils thoroughly under cold water. Allow them to soak for about 15 minutes while you prep the vegetables.
Cook the Khichdi Base:
Heat ghee in a pressure cooker or deep pan. Add cumin seeds and let them splutter. Then, add a pinch of asafoetida, grated ginger, and turmeric. Sauté briefly until aromatic.
Add Vegetables:
Stir in chopped vegetables and sauté for 2–3 minutes to coat them in the spices.
Combine Rice and Lentils:
Add the drained rice and lentils to the pot. Stir well to mix everything together.
Add Water and Simmer:
Pour in 3 cups of water, add salt to taste, and mix. If using a pressure cooker, close the lid and cook on medium heat for 3–4 whistles. If using a regular pan, cover and cook on low heat until the rice and lentils are soft (approximately 20–25 minutes).
Final Touch:
Once the khichdi is cooked, fluff it gently with a spoon. Adjust the consistency by adding a little hot water if it’s too thick.
Garnish and Serve:
Serve hot, drizzled with ghee, and accompanied by pickles, yogurt, or roasted sesame seed chutney (til ko achar).
A wholesome celebration
On Maghe Sakranti, the warmth of khichdi goes beyond being just food; it becomes a way to reconnect with traditions, celebrate the harvest, and nourish both the body and the soul.
As you gather with your family this season, let khichdi remind you of the beauty of simplicity and the delight of being together. Whether you’re a believer in tradition or just searching for a cozy winter dish, khichdi on Maghe Sakranti is always a delight.
Read More: Maghe Sakranti, a celebration of togetherness in Nepal.