Makar Sankranti Special Khichadi

To make Makar Sankranti Special Khichadi, start by rinsing 1 cup of moong dal thoroughly. Chop 1 cup of mixed vegetables into small pieces. In a pot, heat 2 tablespoons of ghee and add 1 teaspoon of cumin seeds. Once the seeds splutter, sauté the chopped vegetables for a few minutes. Then, add the rinsed moong dal, 1 teaspoon of turmeric powder, and 1 teaspoon of salt. Pour in 4 cups of water, bring it to a boil, reduce the heat, cover, and let it simmer until everything is cooked. Stir occasionally and add more water if needed for the desired consistency.

Yes, Makar Sankranti Special Khichadi is suitable for both vegetarian and vegan diets. It is made primarily with moong dal and mixed vegetables, making it a nutritious and hearty option. If you want to make it vegan, simply substitute ghee with a plant-based oil like coconut or olive oil.

If you need a substitute for ghee in Makar Sankranti Special Khichadi, you can use any neutral oil such as vegetable oil, sunflower oil, or coconut oil. For a richer flavor, you might also consider using olive oil or avocado oil.

To store leftover Makar Sankranti Special Khichadi, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to store it for a longer period, consider freezing it in portions. When reheating, you may need to add a little water to achieve the desired consistency.

Makar Sankranti Special Khichadi pairs wonderfully with a variety of dishes. You can serve it with a side of yogurt or raita for a cooling effect. Additionally, pickles and papad are great accompaniments that enhance the flavors. For a complete meal, consider adding a salad or a spicy chutney.