New Delhi: Chhath Puja is one of the most sacred and eco-conscious festivals dedicated to Lord Surya and observed in Bihar, parts of Nepal, Jharkhand and the Eastern parts of Uttar Pradesh. The festival begins with a ritual known as Nahay Khay. This marks the first day of the four-day festival, where devotees observe a fast for 36 hours and purify their bodies by eating clean and vegetarian meals. The day starts with holy bathing, cleansing rituals, and a simple yet divine meal — Kaddu Bhaat (pumpkin curry with rice), which holds deep cultural and spiritual significance.
Every ingredient prepared on Nahay Khay observes simplicity and purity, representing a step towards internal cleansing before devotees observe the next phase of the fasting known as Kharna. Here is why you should prepare kaddu bhaat and how to make it easily at home.
Why is Kaddu Bhaat served on Nahay Khay
On the first day of Chhath Puja, devotees take a holy dip in the nearby ponds, rivers or ghats and prepare a bhog thali with kaddu bhaat served on the day before observing the long 36-hour fasting. The word “Nahay Khay” literally translates to bathe and eat.
Kaddu Bhaat is more than just a simple dish served on this special day, it is a sacred prasad prepared using pumpkin and simple ingredients, being a sattvik and easily digestible vegetable, that is considered ideal for cleansing the body and helps to prepare for the upcoming fast and boost immunity. The use of sendha namak (rock salt) instead of regular salt adds to its purity, aligning with the traditional fasting guidelines of Chhath Puja.
The addition of bhaat (rice) offers a complete meal that has essential nutrients and energy required to observe the fast.
How to make Kaddu Bhaat
Ingredients:
- 1 cup rice
- 500 g yellow pumpkin (kaddu), peeled and cubed
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1–2 dried red chillies
- 1 pinch asafoetida
- Rock salt (sendha namak) to taste
- ½ tsp turmeric powder
- 1 tsp chopped ginger
- 4 cups water
Method:
- Wash and soak the rice for 15 minutes.
- Heat ghee in a pan, add cumin seeds, hing, and dried red chillies.
- Add chopped ginger and sauté for a few seconds.
- Add the pumpkin cubes and stir well.
- Sprinkle turmeric and rock salt, then cook for 2–3 minutes.
- Add water and bring it to a gentle boil.
- Add the soaked rice and cook on a medium flame until the rice and pumpkin turn soft.
- Let the mixture simmer until the ghee separates and the aroma fills the kitchen.
- Serve warm as prasad, symbolising purity, devotion, and gratitude.
The ritual of Nahay Khay teaches the value of mindfulness in eating and living. Preparing Kaddu Bhaat with sincerity is more than cooking, it is a meditative act of balance, purity and thanking nature’s gifts.