Indian Food

Bhuni Khichadi | Chana Dal Khichadi for Makar Sakranti Recipe

Makar Sakranti is a Hindu festival which celebrates the beginning of spring, and Bhuni Khichadi (a type of rice and lentil dumpling) has been eaten since ancient times. It is traditionally prepared by steaming chana dal with water until it forms soft dough balls that are then cooked on skewers over a fire. The dish is named for its round shape and sweet flavor blending savory spices like cinnamon, cloves, cardamom and ginger into the broth..

The “chana dal khichdi bengali style” is a dish that is made by mixing together chana dal, vegetables, and spices. This dish is usually served during the Makar Sakranti festival in Bengal.

Bhuni Khichadi is a dish that is cooked on Makar Sankranti in most of northern India. From as long as I remember, bhuni khichadi and Chawal ki kheer are two staple dishes Mom used to make for the breakfast on the day of makar Sankranti which falls on next day to lohri

Makar Sankranti recipe for Bhuni Khichdi. Khichdi is a delicious and nutritious one-pot dish cooked with lentils and rice. In Indian cuisine, there are several khichdi dishes. I’m going to show you how to make Punjabi Khichdi using chana dal and rice. For Makar Sankranti, this Bhuni khichdi is prepared.

bhuni Makar Sankranti Khichdi

What Exactly Is Khichdi?

Khichdi is a healthy, light, and easy-to-digest Indian meal made with rice and dal that can be prepared in one pot. Any variety of khichdi is filling, soothing, and simple to prepare. Curd, raita, and papad go well with this Dal and rice porridge.

There are many different khichdi recipes to choose from. Sabudana khichdi, Dal Khichdi, oats khichdi, and, more recently, quinoa khichdi are all popular dishes. Pongal in the South Indian cuisine, Bisibelle bath, and sambar Sadam are all khichdi dishes.

The nicest part about these variants is that, although technically they are all khichdi, they all taste extremely different. So even if you eat the same sort of khichdi every day, you will never grow tired of it.

I’m sharing a Punjabi bhuni khichdi recipe with you that tastes nearly like pulao.

Why Do We Enjoy Khichdi?

  • A one-pot supper that is simple to prepare.
  • With dal rice and veggies all in one dish, it’s filling and healthful.
  • Vegetarian and gluten-free.
  • Meal that is simple to digest and prepare.
  • It’s spicy enough so it doesn’t taste bland.

Khichdi’s Ingredients

  • Chana Dal: Chana dal is skinned & split whole brown chickpeas. Also known as Bengal gram. You can find it any Indian store.
  • Rice may be either short grain rice or basmati, depending on your desire.
  • Ghee is used to temper the dish.
  • Fresh peas: Fresh peas are optional, although they go well with this khichdi.
  • Red Chilli, Turmeric Powder, Cumin, Asafoetida, Whole Red Chilli, Sesame Seeds are some of the spices and seasonings used.

Makar Sankranti Khichdi

On Makar Sankranti, most Punjabi households prepare chana dal Khichdi. Bhuni khichdi and Chawal ki kheer are two Makar sankranti morning dishes that Mom has made for as long as I can remember. On the other hand, I like preparing it for lunch. If you’re looking for a simple khichdi dish, try this Khichdi Recipe.

The following day after Lohri is Makar Sankranti. Makar Sankranti occurs on the day after Lohri (a Punjabi festival), which takes place on the 13th of January every year. Another vivid recollection of Makar Sankranti is the sight of many multicolored kites flying in the skies against a blue sky, creating a vibrant sight to see. 

Because this is a harvest festival, grains and fresh produce are the focus of makar sankranti cuisine in most parts of India.

Bhuni Khichdi: How to Make It

Returning to Punjabi bhuni khichdi, this is prepared differently from traditional khichdi, which has a more liquid (gruel) texture and is mushy. This dish is more akin to pulao in that the grains are separated and entire spices are utilized. 

It’s a matter of personal taste when it comes to khichdi preparation. When cooking moong dal khichdi, I like a mushy texture, but with chana dal, this rice pulao-like texture really tastes better.

Both the pressure cooker and the instant pot may be used to create khichdi, and both are simple to prepare. If you like a more liquid and gruel-like khichdi, you may cook it a little longer and add a little more water to this recipe.

Ghee, papad, achar, and dahi are essential components of any form of khichdi. If you’re wondering about omitting the ghee, I strongly advise you to watch the video recipe.

I mean, look at how beautiful that melting ghee is, and ghee is healthful when taken in moderation. So, unless you’re vegan, a dab of ghee on top of your khichdi is a must!

Makar sankranti Khichdi

Variations on Khichdi

In India, many types of khichdi are prepared for different occasions, but the essential components stay the same. It’s always served with rice and dal. You may use a single kind of dal or a combination of dals. Some people prepare khichdi with veggies, while others make khichdi without them.

In each khichri I make, I usually include a large number of veggies. It becomes much more healthy and healthful as a result.

Top Tip

  1. This khichdi should not be overcooked. Bhuni khichdi resembles pulao more than khichdi.

More Recipes Like This

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Bhuni Khichadi is a dish that is cooked on Makar Sankranti in most of northern India. From as long as I remember, bhuni khichadi and Chawal ki kheer are two staple dishes Mom used to make for the breakfast on the day of makar Sankranti

Khichdi Bhuni | Khichdi Recipe

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khichdi is a term that has a lot of different meanings.

Time to Prepare: 10 minutes

30 minutes to prepare

40-minute total time

6 servings

calorie count: 327 kcal


  • chana dal, 1 cup
  • 1 cup rice (basmati)
  • ghee (ghee) (ghee) (ghee)
  • 1 cup fresh shelled peas
  • 1 teaspoon seeds of cumin
  • mustard seeds (1 teaspoon)
  • 1–2 tsp. anise
  • to detect the presence of salt
  • 1 teaspoon powdered red chili
  • 12 teaspoon powdered turmeric

For Temptation

  • 1 tblsp. clarified butter
  • 2–3 full red chilies
  • Sesame seeds, 1 tbsp


  • In a pressure cooker, heat the ghee and add the mustard seeds, cumin seeds, star anise, cloves, and cinnamon stick to roast for a minute.

  • Add the rinsed chana dal and cook it in the ghee for 2-3 minutes. Green peas are added next, followed with rinsed basmati rice.

  • Cook for 2-3 minutes on low heat, then add salt, red chili powder, and turmeric powder. Pressure cook for 2 whistles with 4 cups of water. Before opening the cooker, let the pressure out.

  • To make the tempering, heat 1 tablespoon ghee in a tadka pan and add 2-3 whole red chilies and sesame seeds. When the seeds begin to sputter, remove the pan from the heat and pour the tadka over the hot khichadi.


calorie count: 327 kcal | Carbohydrates: 51g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 7mg | Potassium: 245mg | Fiber: 10g | Sugar: 4g | Vitamin A: 556IU | Vitamin C: 65mg | Calcium: 94mg | Iron: 3mg

Watch This Video-

This is a recipe for Gujarati Khichdi, which is a popular dish during the festival of Makar Sakranti. It is made by cooking together wheat flour, toor dal, and jaggery. Reference: gujarati khichdi | toor dal.

Related Tags

  • dal khichdi tadka recipe
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