Sabudana Khichdi: The Classic Comfort
Sabudana Khichdi is a beloved fasting dish across India, and for good reason. Made from tapioca pearls, this dish is a fantastic source of carbohydrates, giving you an instant energy boost that's crucial on a vrat day. The key to a perfect, non-sticky
khichdi lies in the soaking. Wash the sabudana until the water runs clear, then soak it in just enough water to cover the pearls for about four to five hours. Once soaked, the pearls should be soft but not mushy. To prepare, heat a little ghee, and splutter some cumin seeds. Add chopped green chillies, curry leaves, and boiled, cubed potatoes. Sauté until the potatoes are slightly golden, then add the soaked sabudana along with roasted and coarsely crushed peanuts. Season with sendha namak (rock salt), the only salt permitted during most vrats. Cook for a few minutes until the sabudana pearls turn translucent. A final squeeze of lemon juice adds a fresh tang and helps separate the pearls.
Kuttu Ka Cheela: The Savoury Pancake
Kuttu ka atta, or buckwheat flour, is a gluten-free powerhouse of nutrients and a staple during Navratri and other fasting periods. Turning it into a cheela, or a savoury pancake, is a quick and healthy way to start your day. The batter is simple to whip up. In a bowl, combine kuttu ka atta with water to form a smooth, dosa-like batter. To this, you can add grated vegetables like potato or bottle gourd (lauki), along with finely chopped green chillies, ginger, and fresh coriander. Season with sendha namak and black pepper. Heat a non-stick tawa, grease it lightly with ghee, and pour a ladleful of the batter, spreading it into a thin circle. Cook on both sides until golden brown and crisp. These cheelas are not only filling but also provide a good mix of carbohydrates and fibre, ensuring you feel full and energetic for longer.
Vrat Wale Aloo: The Humble Hero
Potatoes are a fasting favourite, offering comfort and satiety. A simple preparation of Vrat Wale Aloo, or fasting-style potatoes, can be a delicious breakfast, often paired with kuttu ki puri or simply a bowl of curd. The recipe is incredibly straightforward. Begin by boiling, peeling, and dicing potatoes. In a pan, heat a spoonful of ghee and add cumin seeds (jeera). Once they start to crackle, add chopped green chillies and curry leaves for flavour. Tumble in the cubed potatoes and sauté them for a few minutes until they develop a light golden crust. Season with sendha namak, black pepper powder, and perhaps a pinch of amchoor (dry mango powder) for a tangy kick. Garnish with a generous amount of fresh coriander. This dish is quick to make, easy to digest, and provides the carbohydrates needed to fuel your day.
Roasted Makhana: The Quick Crunch
Phool Makhana, or fox nuts, are light, crunchy, and packed with nutrients, making them an excellent choice for a quick and effortless vrat breakfast. They are low in calories but high in protein and fibre. For a simple savoury breakfast, just dry roast the makhana in a heavy-bottomed pan on low heat until they become crisp. You can also roast them with a teaspoon of ghee for added flavour. Once crispy, toss them with a sprinkle of sendha namak and black pepper. You can also add other roasted nuts like almonds and peanuts for extra protein and healthy fats. For a sweeter start, makhana can be used to make a quick kheer by simmering the roasted nuts in milk with a little sugar or jaggery and a pinch of cardamom.
Samak Ke Chawal Pulao: The Hearty Grain
Samak ke chawal, also known as barnyard millet, is not a true grain but a seed, which is why it's permitted during most Hindu fasts. It cooks quickly and has a texture similar to broken rice or semolina, making it perfect for a hearty pulao or upma. To make a simple pulao, first rinse the millet. Heat ghee in a pan, add cumin seeds, and once they sizzle, you can add chopped potatoes and peanuts. Sauté for a couple of minutes before adding the rinsed samak rice, water, and sendha namak. Cover and cook for about 10-15 minutes on a low flame until the millet is cooked through and all the water is absorbed. Fluff it with a fork and garnish with fresh coriander. This one-pot meal is wholesome, flavourful, and provides sustained energy, keeping hunger at bay for hours.
