Mahashivratri, a significant Hindu festival dedicated to Lord Shiva, is observed with great fervor and devotion across the country. As part of the rituals, many devotees observe fasting on this auspicious day. Fasting during Mahashivratri involves abstaining from grains and certain other foods, while opting for ingredients that are considered pure and easy to digest. Here are two delicious fasting foods along with their recipes to help you celebrate Mahashivratri in a healthy and flavorful way.
Sabudana Khichdi:
Sabudana (tapioca pearls) is a popular ingredient used during fasting due to its high carbohydrate content and energy-boosting properties. Sabudana Khichdi is a light and savory dish that is easy to prepare and immensely satisfying.
Ingredients:
1 cup sabudana (tapioca pearls)
1 medium-sized potato, peeled and diced
2-3 green chilies, finely chopped
1/2 cup roasted peanuts, coarsely crushed
1 tablespoon ghee (clarified butter)
1 teaspoon cumin seeds
A pinch of rock salt (sendha namak)
Fresh coriander leaves for garnish
Lemon wedges for serving (optional)
Instructions:
Rinse sabudana under cold water until the water runs clear. Soak sabudana in water for 3-4 hours or until they become soft. Drain excess water.
Heat ghee in a pan and add cumin seeds. Let them splutter.
Add diced potatoes and sauté until they turn golden brown.
Add chopped green chilies and crushed peanuts. Cook for another 2-3 minutes.
Add soaked sabudana and rock salt. Mix well and cook for 5-7 minutes, stirring occasionally.
Garnish with fresh coriander leaves and serve hot with lemon wedges.
Vratwale Aloo Chaat:
Aloo (potatoes) are a staple ingredient during fasting as they provide sustenance and are versatile in cooking. Vratwale Aloo Chaat is a tangy and flavorful snack that is sure to tantalize your taste buds.
Ingredients:
4 medium-sized potatoes, boiled and diced
1/2 cup boiled and cubed sweet potato (optional)
1/2 cup chopped fresh coriander leaves
1 green chili, finely chopped
1 teaspoon roasted cumin powder
1/2 teaspoon black salt (sendha namak)
1 tablespoon lemon juice
2 tablespoons finely chopped fresh mint leaves
Rock salt to taste
1 tablespoon ghee (clarified butter)
2 tablespoons pomegranate seeds for garnish (optional)
Instructions:
Heat ghee in a pan and add diced potatoes. Cook until they turn slightly crispy.
Transfer the cooked potatoes to a mixing bowl and add chopped green chili, chopped coriander leaves, chopped mint leaves, roasted cumin powder, black salt, rock salt, and lemon juice. Toss well to coat the potatoes evenly.
Garnish with pomegranate seeds (if using) and serve immediately.
