Top News

Jagannath Rath Yatra 2026 Recipes: Jagannath Rath Yatra The holy festival of 2026 will be celebrated with devotion and enthusiasm across the country on 16th July. Grand Rath Yatras, bhajan-kirtans and cultural programs will be organized in many cities including Delhi, Mumbai, Bengaluru and Hyderabad. On this special occasion, if you also want to offer traditional food to Lord Jagannath, then these special recipes of Masterchef Sanjeev Kapoor will make your celebration even more special.

Besara

Material

• 200 grams red pumpkin
• 1 raw banana
• ¾ cup soaked brown gram
• 6-8 amaranth beans, strings removed and cut into 1 inch pieces
• 4-5 arbi, peeled and cut in half
• 100 grams suran, peeled and cut into 1 inch pieces
• 4-5 Kantola, stalk removed and cut in half
• 1 large sweet potato, peeled and cut into 1-inch pieces
• 4-5 Parwal, peeled and cut into 1 inch pieces
• 1 medium white radish, peeled and cut into 1-inch pieces
• 20-25 whole black peppers
• 2 tbsp cumin
• 2 tbsp mustard
• 1 inch ginger, grated
• 4 tbsp ghee
• salt as per taste
• ½ tsp turmeric powder
• 100 grams pulse large
• ¼ cup fresh grated coconut + for sprinkling on top

Method

1. Combine whole black pepper, cumin seeds, mustard seeds and ¾ cup water in a bowl and soak for 30 minutes.
2. Put this mixture in a mixer jar, add ginger and grind it finely.
3. Cut red pumpkin and raw banana into 1-inch pieces.
4. Heat 2 tablespoons ghee in an earthen pot. Add soaked brown gram, amaranth beans, arbi, suran, kantola, sweet potato, parwal, radish, banana and pumpkin.
5. Pour remaining ghee on top and sprinkle salt and turmeric.
6. Add prepared ground masala and mix well. Add 2 cups water, cover and cook on medium flame for 10-15 minutes.
7. Now add pulse and grated coconut and cook for 5-6 more minutes.
8. Take out in a serving bowl, sprinkle some more coconut on top and serve hot.

Dalma

Material

• ½ cup chana dal
• ½ cup toor dal
• 2 tsp cumin
• 4-5 green cardamoms
• 5-6 cloves
• 20-25 whole black peppers
• 4 dried red chillies, stalk removed
• 1 inch cinnamon
• 1 tsp fennel
• 4 tbsp ghee
• 3-4 brinjals, stalks removed and cut into 1 inch pieces
• 1 large potato, cut into 1 inch pieces
• 1 medium raw banana, peeled and cut into ½ inch pieces
• 100 grams red pumpkin, peeled and cut into 1 inch pieces
• 5-6 amaranth beans, cut into 1 inch pieces
• salt as per taste
• ½ tsp turmeric powder
• 1 inch ginger, grated
• 100 grams pulse large
• 2-3 tbsp fresh grated coconut

Method

1. Wash chana dal and toor dal thoroughly and soak it in enough water for 1-2 hours.
2. Heat a pan. Add 1½ tsp cumin, green cardamom, cloves, black pepper, 2 dried red chillies, cinnamon and fennel and fry till aroma comes out. Cool and grind finely.
3. Heat 2 tablespoons ghee in an earthen pot. Add brinjal, potato, raw banana, red pumpkin, amaranth beans, salt and turmeric.
4. Add 3 cups water and ginger. Drain the water from the soaked lentils and add the lentils. Cover and cook on medium flame for 25-30 minutes.
5. Add 2 teaspoons of prepared masala powder and pulse and mix well. Cook for 5-6 more minutes.
6. Heat remaining ghee in a small pan. Add remaining cumin. When the color starts changing, add remaining dry red chilli. Add this tadka to the lentil-vegetable mixture and mix well.
7. Add coconut, mix and serve hot.

Ghia Anna

Material

• 2-3 tbsp ghee
• 2 tbsp melted ghee
• 1½ cups gold masoori rice
• salt as per taste
• basil sprigs for garnishing

Method

1. Wash the rice 2-3 times and soak it in enough water for 30 minutes.
2. Heat ghee in a pan, add rice and fry for 2-3 minutes.
3. Add 3 cups water and salt. When it boils, reduce the flame, cover and cook for 8-10 minutes.
4. Add melted ghee, cover again and cook for 2-3 minutes. After this keep it aside for 10-15 minutes.
5. Garnish with basil sprig and serve hot.

Kanika

Material

• 1½ cups gold masoori rice, soaked 30 minutes
• 10 cloves
• 1 large cardamom
• 10 green cardamoms
• 8-10 whole black peppers
• 1 inch cinnamon
• a small piece of nutmeg
• 2 tbsp ghee
• 5-6 cashews, cut in half
• 10-15 raisins
• 2 anise (star anise)
• 2 bay leaves
• a pinch of salt
• ½ cup chopped jaggery
• basil sprigs for garnishing

Method

1. Add 5 cloves, black cardamom, 5 green cardamoms, black pepper, cinnamon and nutmeg in a mixer jar and grind them finely. Drain the rice water.
2. Heat ghee in the pan. Fry cashews and raisins until golden. Take out and keep aside.
3. In the same pan, add remaining green cardamom, remaining cloves, star anise and bay leaves and fry until aroma comes out. Then add rice and fry for 2-3 minutes.
4. Add 2 teaspoons of prepared masala powder and roasted nuts and mix well.
5. Add salt, 3 cups water and jaggery. After the jaggery dissolves, cover and cook for 10-15 minutes.
6. Take out in a serving plate, garnish with basil sprig and serve hot.

Khajur Khatta

Material

• 10-15 seedless dates
• ½ cup chopped jaggery
• 1 tsp roasted cumin powder
• salt as per taste
• ½ tsp dry ginger powder
• ¼ tsp green cardamom powder
• 2 tbsp dry mango powder
• 2 tbsp ghee
• 2 tsp panch phoron
• basil sprigs for garnishing

Method

1. Heat 2 cups of water in a pan. Add jaggery. When jaggery melts, add dates, roasted cumin powder, salt, dry ginger powder and cardamom powder and mix well.
2. Cook for 15-20 minutes on medium flame, until the dates become soft and the mixture becomes thick.
3. Prepare the solution by mixing dry mango powder and 2 tablespoons water in a bowl. Add it to the mixture and cook for 2-3 minutes.
4. Heat ghee in a small pan. Add panch phoron and add this tadka to the prepared mixture and mix well. Let cool completely.
5. Take out in a serving bowl, garnish with basil sprig and serve.

Nadia Pachedi

Material

• 1 cup freshly grated coconut
• 1½ cups curd
• salt as per taste
• 2 tsp sugar
• 2 green chillies, slit
• 1 inch ginger, grated
• ½ cup fresh pomegranate seeds
• 2 tbsp oil
• ¼ tsp asafoetida
• 1 tsp mustard
• 2 dried red chillies, stem removed and broken into pieces
• 2 sprigs curry leaves
• 2 tbsp finely chopped coriander

Method

1. Take curd in a bowl. Add salt and sugar to it and mix well.
2. Add green chillies, ginger, grated coconut and pomegranate seeds and mix well.
3. Heat oil in a small pan for tempering. Add asafoetida and mustard seeds.
4. When mustard seeds start crackling, add dry red chilli and curry leaves and cook for 30 seconds.
5. Add this tadka to the curd-coconut mixture. Add green coriander and mix well. Serve the prepared pachadi immediately.

Jagannath Rath Yatra is not only a festival of faith but also a celebration of Indian culture and traditional food. On this auspicious occasion, these traditional Mahaprasad recipes by Chef Sanjeev Kapoor will add flavor and reverence to your celebrations. Enjoy these sattvik dishes with the family, offer bhog to Lord Jagannath and make this holy festival memorable with love, devotion and traditional taste.

Read MoreSanjeev Kapoor’s nutritious recipes are a confluence of health and taste.