Gangasagar Khichuri Festival Pilgrim Makar Mela

Method

1. 1

   Dry roast moong dal: Roast moong dal in a dry pan for 3 minutes until lightly golden. Wash and drain.

2. 2

   Combine rice and dal: Wash rice. Combine washed rice and roasted moong dal in a large pot.

3. 3

   Add water and turmeric: Add 6 cups water and turmeric. Bring to a full boil.

4. 4

   Reduce and cook: Reduce to medium. Cook stirring every 5 minutes for 20 minutes until the rice and dal are completely soft and unified into a porridge.

5. 5

   Add salt: Add salt. Stir.

6. 6

   Heat ghee: Heat 4 tbsp ghee in a separate pan. Add cumin seeds — crackle. Add bay leaves, cloves and cardamom. Add asafoetida.

7. 7

   Add ginger paste: Add ginger paste. Cook 20 seconds.

8. 8

   Add red chilli powder: Turn very low. Add red chilli powder. Stir 10 seconds.

9. 9

   Pour tempering: Pour the complete ghee tempering into the khichuri. Stir.

10. 10

    Serve with a generous drizzle of ghee: The Gangasagar khichuri is served in clay cups or leaf bowls to pilgrims. The extra ghee drizzle on top is the festival tradition.

11. 11

    Note: Gangasagar Mela at Sagar Island in the Sundarbans delta — where the Ganga meets the Bay of Bengal — is held every year on Makar Sankranti (January 14). After taking the sacred dip at the sangam (confluence), millions of pilgrims receive this simple khichuri as bhog. The scale of feeding at Gangasagar is enormous — voluntary organisations, ashrams and devotee groups set up large kitchen facilities to feed all pilgrims. The Kapil Muni temple at Sagar Island is the spiritual centre of the event.