The Classic Comfort: Sabudana Khichdi
A quintessential fasting dish, Sabudana Khichdi is a warm, light, and energising way to start your day. Its delightful texture and simple flavours make it a favourite across all age groups. Made from tapioca pearls, this dish provides a good amount of
carbohydrates to keep you energetic through the day. To make a perfect, non-sticky khichdi, the secret lies in soaking the sabudana correctly. Wash one cup of sabudana until the water runs clear, then soak it in just enough water to cover the pearls for about 5-6 hours or overnight. Once soaked, the pearls should be soft and fluffy. To prepare, heat a little ghee in a pan and add cumin seeds, chopped green chillies, and curry leaves. Add boiled and cubed potatoes and sauté for a minute. Then, add the soaked sabudana, coarsely crushed roasted peanuts, and sendha namak (rock salt). Mix gently and cook on a low flame for 4-5 minutes until the sabudana pearls turn translucent. A final squeeze of lemon juice and a garnish of fresh coriander leaves brightens up the flavours beautifully.
Light and Nutritious: Moong Dal Cheela
For days when you are not observing a strict grain-free fast, Moong Dal Cheela is an excellent protein-packed option. This savoury pancake is light on the stomach, easy to digest, and can be prepared without any onion or garlic, making it suitable for a sattvic diet. To make the batter, soak one cup of yellow moong dal (split and husked) for about 3-4 hours. Drain the water and grind the dal with ginger and green chillies into a smooth paste, adding a little water as needed. The batter should have a thick, pouring consistency. To this batter, add sendha namak, turmeric, and finely chopped coriander. Heat a non-stick tawa and lightly grease it. Pour a ladleful of the batter and spread it into a thin circle. Cook on medium heat for a minute or two until the edges start to lift and the underside is golden. Drizzle a little ghee or oil, flip, and cook the other side. These cheelas are wonderfully soft and can be served with a simple mint-coriander chutney or plain curd for a complete and satisfying meal.
A Sweet and Healthy Start: Shakarkandi Halwa
When you crave something sweet but want to keep it healthy, Shakarkandi (sweet potato) Halwa is the perfect answer. Sweet potatoes are a permitted food during Shravan fasts and are a great source of fibre and essential nutrients. This halwa is not only delicious and warming, which is perfect for the rainy season, but also incredibly simple to prepare. Start by boiling or steaming a couple of medium-sized sweet potatoes until they are tender. Once they have cooled down slightly, peel and mash them thoroughly. Heat a tablespoon of ghee in a heavy-bottomed pan. Add the mashed sweet potatoes and sauté for about five minutes until a pleasant aroma is released. Next, pour in milk and add sugar or jaggery to taste, stirring continuously to prevent lumps. Cook the mixture until it thickens to a halwa-like consistency. Finally, add a pinch of cardamom powder and garnish with chopped almonds and pistachios. This warm, comforting halwa provides a wholesome energy boost for your morning.
Quick and Easy: Vrat Wale Aloo
Potatoes are a staple during fasting periods for their versatility and ability to keep you full. This simple Vrat Wale Aloo sabzi is a quick fix for a delicious breakfast that pairs beautifully with Rajgira or Kuttu ki Puri (buckwheat flour flatbread). Since many common spices like turmeric and garam masala are avoided during Shravan fasts, this recipe relies on minimal ingredients for maximum flavour. To prepare, boil a few potatoes, peel them, and lightly mash or cube them. Heat a little ghee in a pan, add cumin seeds, and let them splutter. Add chopped green chillies and grated ginger and sauté for a few seconds. Now, add the potatoes, sendha namak (rock salt), and black pepper powder. Mix everything well and cook for a few minutes. For a slight tang, you can add chopped tomatoes (if your family customs permit during fasting) and cook until they soften. Garnish with fresh coriander leaves. This humble dish is ready in minutes and offers a savoury, comforting start to a monsoon day.
