Chhath Puja 2026 Dates – The grand festival of Chhath has begun today. This four-day-long celebration commences with ‘Nahay-Khay’ and concludes with the offering of ‘Arghya’ to the rising sun. If you are observing the fast this year, or if someone in your family is a ‘Chhath Vrati’ (one who observes the fast), these special recipes and guidelines will be useful to you.
This year, the Chhath festival is being celebrated from November 13 to November 16, 2026. ‘Nahay-Khay’ falls on Friday, November 13, and ‘Usha Arghya’ (the final offering) falls on Monday, November 16. So, without further delay, let’s look at the traditional recipe for the ‘Nahay-Khay’ *prasad* (offering).
Nahay-Khay: What is the tradition?
On this day, those observing the fast bathe in the morning and put on clean, new clothes. After the house is thoroughly cleaned, *satvik* (pure/simple) food is prepared in the kitchen. Notably, no garlic or onion is used in the preparation. The *prasad* typically consists of a pumpkin dish, *chana dal* (split Bengal gram), and rice.
1. Dish: Lauki (served with rice)
Ingredients:
Lauki – 1/2 kg
Ginger paste – 1 teaspoon
Red chilli powder – 1/2 teaspoon
Coriander powder – 1 teaspoon
Dry mango powder (*amchur*) – 1/2 teaspoon
Asafoetida (*hing*) – 1 pinch
Fenugreek seeds (*methi dana*) – 1/2 teaspoon
Green chilies – 2–3 (chopped)
Turmeric powder – 1/4 teaspoon
Sugar – 2 teaspoons
Fresh coriander leaves – chopped (for garnish)
Oil – 2–3 tablespoons
Rock salt (*sendha namak*) – to taste
Preparation Method:
First, peel off the thick skin of the Lauki and remove the soft pulp from the inside. Wash the pumpkin thoroughly and cut it into square-shaped pieces.
Heat oil in a pan. Add fenugreek seeds (methi dana) and asafoetida (hing). Then, add ginger paste, green chillies, turmeric powder, and coriander powder, and sauté the spices well.
Once the aroma of the spices begins to emerge, add the pumpkin pieces. Add salt and sugar. Sauté the pumpkin with the spices for 2–3 minutes.
Cover the pan with a lid and let it cook over low heat. Once the pumpkin becomes tender and the oil begins to separate from the dish, garnish with fresh coriander leaves and turn off the heat. Your *satvik* (pure/simple) pumpkin dish is ready.
Chana Dal (Split Bengal Gram) – Without Garlic or Onion
Ingredients:
Chana dal – 250 grams
*Desi* ghee (clarified butter) – 1 tablespoon
Cumin seeds – 1 teaspoon
Rock salt (*sendha namak*) – to taste
Dried red chilies – 1–2 (optional)
Cloves – 2–3 (optional)
Preparation Method:
Wash the chana dal thoroughly and soak it overnight or for 4–5 hours.
Place the soaked dal in a pressure cooker, add rock salt and water, and cook until 2–3 whistles. Ensure that the dal does not turn into a mash; the grains should remain distinct.
Heat the ghee in a small pan. Add the cumin seeds, dried red chillies, and cloves, and let them crackle.
Pour this tempering (tadka) over the boiled dal and mix well. You may also add some fresh coriander leaves if desired.
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Why is there a tradition of eating pumpkin and rice (kaddu-bhaat)?
During the Chhath festival, the worship is not limited to the Sun God alone; it also serves as an expression of gratitude toward nature and seasonal harvests. Pumpkin (*kumhada*) is easily available during this season and is considered highly beneficial for the body. It is believed that consuming *kaddu-bhaat* (pumpkin and rice) on the day of *Nahay-Khay* purifies the body, mind, and soul, preparing the body for the fast. This is the reason why this tradition has been observed for years.
A small piece of advice: Ensure strict hygiene while preparing food throughout the four days of Chhath. Try to use new earthen vessels or clean steel utensils for preparing the *prasad* (offering). Jai Chhathi Maiya!