The Classic Comfort: Sabudana Khichdi
Sabudana, or tapioca pearls, is a fasting staple for a reason. It is primarily composed of carbohydrates, providing a quick and easily digestible source of energy to combat fatigue during the day. Being naturally gluten-free and light on the stomach,
it's an ideal choice for a 'vrat' diet. Sabudana Khichdi, a savoury dish popular in Western and Northern India, combines these pearls with potatoes, roasted peanuts, and mild spices to create a meal that is both filling and delicious. The peanuts add a welcome crunch and a dose of protein and healthy fats, which helps to balance the meal and promote a feeling of fullness. To make a perfect, non-sticky Sabudana Khichdi, proper soaking is crucial. First, rinse one cup of sabudana under water to remove excess starch. Then, soak it in just enough water to cover the pearls (about a 1:1 ratio) for at least 4-5 hours or overnight. The pearls should mash easily when pressed. To cook, heat two tablespoons of ghee in a pan and add half a teaspoon of cumin seeds. Once they sizzle, add chopped green chillies and curry leaves. Follow with one boiled and cubed potato and sauté for a couple of minutes. Add the drained sabudana, coarsely crushed roasted peanuts, and sendha namak (rock salt) to taste. Stir gently on a high flame for 2-3 minutes until the pearls turn translucent. Overcooking can make them mushy. Finish with a squeeze of lemon juice and freshly chopped coriander.
Crispy & Wholesome: Kuttu Puris
Kuttu ka atta, or buckwheat flour, is another star ingredient during Navratri. Despite its name, buckwheat is not a type of wheat but a pseudo-cereal—technically the seed of a fruit, which makes it permissible for fasting. This flour is a nutritional powerhouse, packed with high-quality protein, dietary fibre, magnesium, iron, and B-complex vitamins. Its complex carbohydrates break down slowly, providing a steady release of energy that keeps you feeling full and prevents the energy slumps often associated with fasting. Kuttu ki Puri is a beloved 'vrat' delicacy, offering a crispy texture and a distinctive nutty flavour. The key to making soft, rollable dough with this gluten-free flour is a binding agent. Boiled and mashed potatoes work perfectly. To prepare, sieve 200 grams of kuttu ka atta into a bowl. Add two medium-sized boiled and mashed potatoes, and rock salt to taste. Mix these ingredients well with your fingertips. The moisture from the potato will help bring the dough together. Add a little warm water if needed to form a soft, pliable dough. Let it rest for about 15-30 minutes. Then, take small portions of the dough, roll them into balls, and flatten them into small circles. Deep fry in hot ghee or oil until the puris puff up and turn golden brown and crisp on both sides. Serve hot with a side of 'vrat wale aloo' or a cooling yogurt-based curry.
A Creamy Treat: Makhana Kheer
No festive meal is complete without a dessert, and Makhana Kheer is the perfect sweet ending to a 'vrat' meal. Makhana, or fox nuts, are light, low in calories, and rich in nutrients, making them an excellent fasting food. When roasted and simmered in milk, they soften and create a wonderfully creamy and satisfying kheer that feels indulgent without being heavy. This dessert is simple to prepare and can be flavoured with traditional aromatics like cardamom and saffron. To create this creamy delight, start by roasting one cup of makhana in a tablespoon of ghee until they become crunchy. Set them aside. In the same pan, heat one litre of milk and bring it to a gentle boil. While the milk is heating, take about three-quarters of the roasted makhana and grind them into a coarse powder. Once the milk boils, add the makhana powder, the remaining whole makhana, and sugar to taste. Simmer on low heat, stirring occasionally, until the kheer thickens and the whole makhana pieces become soft. This usually takes about 10-15 minutes. For added richness and flavour, stir in some sliced almonds, cashews, and a pinch of cardamom powder and saffron towards the end. This kheer can be enjoyed warm or chilled.
