Category: satvik food

satvik food

Winter Dalma: A Heartwarming Odia Lentil Curry

Puspa

The cold months in Odisha bring a bounty of vegetables. Local haats overflow with cauliflower heads, pumpkins, raw bananas and tubers, as one blogger marvels at *“the most glorious winter produce on display. Greens dominated the scene with generous pools of white. Reds, pinks and purples stood out conspicuously…”*. Every Odia kitchen begins to crave comfort foods. Among them, Dalma – a spiced lentil-and-vegetable stew – is king. It’s a dish steeped in tradition and warmth: *“a traditional dish from Odisha…known for its wholesome combination of lentils and vegetables”*. Before tucking in, families often whisper the old prayer “Anna Brahma… Vasundhara Lakshmi” – acknowledging food as divine. In fact, Dalma is so revered that Puri’s Jagannath temple serves it daily as Mahaprasad. On chilly nights, a pot of this ghee-scented stew is as welcome as a warm blanket, filling the home with nostalgia and devotion.

In this cozy bowl of Winter Dalma, steamed rice is ready to receive the curry. Our recipe starts with arhar dal (toor dal) simmered soft with seasonal veggies. For example, one recipe suggests adding chopped pumpkin, potato, tomato and raw banana – you can also stir in cauliflower florets, green beans, carrots or drumsticks as available. After the dal is cooked, we make a fragrant tempering: heat ghee (or mustard oil) and crackle a teaspoon of each Panch Phoran seed (fenugreek, nigella, cumin, mustard, fennel) with dried red chilies. At home we always add minced garlic cloves at this stage for extra warmth (temple cooks omit garlic for purity). The sizzling spices go into the dal-pot, giving the Dalma its signature aroma. This humble ghee‑rich curry is deeply rooted in Odia life – it even figures on the Lord Jagannath Abadha (kitchen offerings) every day, a true symbol of Odisha’s rustic, devotional cuisine.

Ingredients

1 cup toor dal (arhar dal) – washed (you may soak it 20–30 minutes to shorten cooking).

Water – about 3 cups for cooking dal (plus additional for vegetables).

Seasonal vegetables, roughly chopped: e.g. 1 cup cauliflower florets, ½ cup diced pumpkin, 1 raw banana (sliced), 1 medium potato (cubed), ½ cup green beans (cut into 2″ pieces). (Feel free to add carrot, yam, drumsticks or taro as available.)

1–2 tomatoes, chopped (optional – adds tang and color).

1 teaspoon turmeric and salt to taste.

3 tablespoons ghee (or mustard oil).

Garlic – 2–3 cloves, minced (omit for satvik version).

Panch Phoran mix – ½ teaspoon each of mustard seeds, cumin seeds, fenugreek seeds, nigella seeds (kalonji), and fennel seeds; or use 1 tsp each cumin and mustard seeds (jeera‑rai) if Panch Phoran isn’t on hand.

2 dried red chilies.

Pinch of asafoetida (hing) (optional, for aroma).

Fresh grated coconut (for temple-style variation).

Fresh cilantro (coriander), chopped (for garnish).


Method

1. Pressure-cook the dal: Drain the soaked dal. In a pressure cooker, combine the dal with 3 cups water, turmeric and a pinch of salt. Cook for 3–4 whistles (or until very soft). Allow the pressure to release naturally, then mash the dal lightly with the back of a spoon.


2. Cook the vegetables: While the dal cooks, heat 1 tbsp ghee in a pan and briefly sauté the firmer veggies. Add the pumpkin cubes, potato, raw banana, and any yam or root veggies; toss with a little salt and cook for 2–3 minutes. (This step ensures very hard veggies start to soften.) Transfer these into the dal along with another 1–2 cups of hot water. Add the remaining vegetables (beans, cauliflower, tomatoes) on top. Pressure-cook again for 1–2 whistles, or simmer in a covered pot until all veggies are just tender. (By adding delicate veggies later, you keep them from turning to mush.)


3. Prepare the tempering: In a small pan, warm the remaining 2 tbsp ghee. Add the Panch Phoran seeds (or cumin and mustard seeds) and let them sputter. Slip in the dried chilies and minced garlic, and a pinch of hing if using. Fry gently until the garlic is golden and everything smells fragrant.


4. Combine and simmer: Pour the hot tempering into the dal-vegetable stew. Stir well. Check seasoning and salt. Let the curry simmer on low for 3–5 minutes so the flavors marry. If using coconut (see variation below), stir it in now. The Dalma should be stew-like – add a little extra hot water if it seems too thick. (If it’s too thin, simply simmer uncovered a few minutes to reduce it.)


5. Finish with aromatics: Turn off the heat. Adjust salt and consistency. Swirl in a teaspoon of ghee and garnish with chopped cilantro (and a sprinkle of grated coconut for extra richness, if you like).



Temple-Style Satvik Dalma (No Onion/Garlic)

For a pure satvik or temple version, skip garlic entirely. The Dalma is cooked slowly in an earthen pot or heavy-bottomed pan. In place of the usual tempering, you simply stir in fresh grated coconut at the end along with the ghee. Pinch of Masala notes that temple Dalma is “slow-cooked… No onion or garlic — satvik simplicity is key” and that one should “add freshly grated coconut to dalma… for richness”. The result is a light, creamy curry laced with coconut’s sweetness – solemn and sacred, perfect for puja offerings or fast days.

Tips for Perfect Dalma

Adjust the consistency: Dalma thickens as it cools. If it’s too watery, simmer a little longer uncovered to reduce it; if it’s too stiff, add hot water when reheating. A well-balanced Dalma should coat the vegetables but still be slightly runny. Simmering uncovered will thicken it up, while a splash of boiling water thins it out.

Stagger the veggies: Add hardy vegetables (yam, pumpkin, potato) first, then tender ones (beans, tomatoes, greens) later. This way nothing overcooks – “vegetables should be tender but not mushy”. (For example, add spinach or mustard greens right at the end off the heat, so they wilt but keep color.)

Balance the flavors: Taste before the final simmer. You can brighten it with a squeeze of lemon or a dash of jaggery if you like, but traditional Dalma needs little else besides salt and turmeric. Finish with a flourish of ghee or grated coconut for luxury.

Reheating: Leftovers get thicker in the fridge. Warm Dalma slowly on the stove with a splash of water. Stir occasionally; the dal will loosen up and the spices mellow. Stored in an airtight container, Dalma keeps well for 2–3 days.

Authentic aroma: For the most “temple-like” aroma, cook on a gentle flame and, if possible, in an earthen or cast-iron pot. Use pure cow’s ghee (it’s considered an offering in itself) and never rush the cooking.


Serving Suggestions: The Odia Thali

Winter Dalma is best enjoyed with steaming rice (or pakhala, fermented rice) to soak up its juices. Round out the meal with crunchy, tangy sides. In Odisha, it’s common to serve rice and Dalma with bādi chura (a mix of crushed sun-dried lentil dumplings mixed with onions and chilies) and sāga bhajā (stir-fried leafy greens). These provide a textural contrast – the crisp, spicy badi chura and sautéed greens balance the creamy Dalma. A simple aloo chakata (spiced mashed potatoes) and a zesty pickle on the side are traditional favorites, too. Together, they recreate the festive, comforting vibe of an Odia winter feast: hearty, wholesome, and served with heartfelt devotion.

satvik food, Traditional Food

Abadha – The Divine Feast of Jagannath Temple, Puri

Puspa

A Sacred Meal, A Living Tradition

There are meals that fill your stomach  and then there are meals that fill your soul.
For every Odia, Abadha is not just food; it’s faith served on a banana leaf.

If you walk into Puri’s Jagannath Temple around midday, you’ll hear temple bells echoing, smell the faint sweetness of ghee, and see clouds of steam rising from hundreds of earthen pots bubbling away in sacred kitchens.
This is the Rosha Ghara  the world’s largest sacred kitchen, where over 500 cooks (Suaras) prepare the Mahaprasad of Lord Jagannath every single day.

And at the heart of it all is Abadha  a complete meal representing harmony, purity, and divine balance.

The first time I ate Abadha in Puri, I was a child sitting cross-legged with my mother on the cool temple floor. The brass ladle gleamed as the temple volunteer served one dish after another  steaming Khechudi, fragrant Dalma, golden Kanika, tangy Khatta, earthy Saga, and a small dollop of creamy Kheeri. The food was simple, but something about it felt transcendental.

That first bite of Khechudi with ghee  mild, humble, yet satisfying  tasted like peace itself.



The Philosophy Behind Abadha

Abadha represents the philosophy of Jagannath  inclusiveness and equality.
It is offered first to the Trinity  Lord Jagannath, Lord Balabhadra, and Devi Subhadra  and then shared with everyone, regardless of caste, creed, or wealth.
Once it’s offered, it becomes Mahaprasad  blessed food that carries divine energy.

It’s believed that every element in Abadha is symbolic:

Rice – purity and stability

Dalma – nourishment and humility

Khatta – balance between sweetness and tang

Kanika – prosperity and festivity

Kheer – ultimate bliss


Together, they represent the essence of life  balance, harmony, and surrender.


The Sacred Kitchen – Rosha Ghara

The temple’s kitchen is said to be 5,000 years old, spread across multiple chambers with 752 wood-fired clay hearths called chulhas.

All cooking is done in earthen pots, stacked one above the other  sometimes up to nine levels high.
Here lies the miracle:
Though the fire burns from below, the pot at the top cooks first, followed by the ones beneath it  a mystery that defies logic and is considered divine.

Each cook (Suara) follows ritual purity rules, bathing before entering the kitchen and chanting mantras as they stir the pots.
No onion, garlic, or processed ingredients are ever used. Only natural, seasonal vegetables, desi ghee, and temple-grown rice fill the sacred air.

The aroma of burning wood, roasted cumin, and steaming rice lingers like incense.

The Components of Abadha Thali

While the temple’s Chhappan Bhog (56 offerings) is vast, a home-style Abadha Thali generally includes:

1. Khechudi (Rice & Moong Dal Khichdi) – soft, buttery, temple-style khichdi made with ghee and turmeric.


2. Dalma – the soul of Odia cuisine; lentils and vegetables cooked together with ghee and cumin.


3. Kanika – sweet, fragrant ghee rice with cardamom, raisins, and cashews.


4. Khatta – tangy-sweet relish made from ou (elephant apple), raw mango, or tomato with jaggery and mustard.


5. Saga Bhaja – sautéed leafy greens (like amaranth or spinach) with mustard seeds.


6. Badi Chura – crushed lentil dumplings mixed with mustard oil, green chili, and salt.


7. Dahi Pakhala – fermented rice water with curd, salt, and chili for cooling.


8. Kheeri (Rice Kheer) – thick, creamy pudding made with milk, ghee, and jaggery.



Each dish complements the other — light and heavy, sweet and savory, mild and sharp — much like life itself.




Preparing Abadha at Home (4 Servings)

Below is a simplified, home-style Abadha recipe that captures the spirit of temple food while being practical for everyday kitchens.




1. Khechudi (Temple-Style Khichdi)

Ingredients:

1 cup rice

½ cup moong dal

2 tbsp ghee

½ tsp turmeric

1 tsp cumin seeds

Salt to taste


Method:

1. Dry roast moong dal until aromatic.


2. Add rice, turmeric, and 3 cups water. Cook till soft and mushy.


3. Temper with ghee and cumin seeds before serving.





2. Dalma (Lentil and Vegetable Curry)

Ingredients:

1 cup arhar dal

2 cups mixed vegetables (pumpkin, brinjal, papaya, raw banana, drumstick)

1 tsp cumin powder

1 tsp grated ginger

2 tbsp ghee

Salt to taste


Method:

1. Pressure cook dal and vegetables with turmeric and salt.


2. In ghee, roast cumin seeds and red chilies.


3. Add to dal mixture and simmer for 10 minutes.


4. Finish with grated coconut and ghee.





3. Kanika (Sweet Ghee Rice)

Ingredients:

1 cup basmati rice

2 tbsp ghee

¼ cup sugar or grated jaggery

2 tbsp chopped dry fruits

½ tsp cardamom powder


Method:

1. Heat ghee, fry dry fruits till golden.


2. Add soaked rice and stir for 2 minutes.


3. Add sugar and water (1.5 cups).


4. Cook covered until fragrant and fluffy.





4. Khatta (Sweet-Tangy Chutney)

Ingredients:

1 cup raw mango or tomato (chopped)

2 tbsp jaggery

1 tsp mustard seeds

1 tsp oil, salt, and pinch of turmeric


Method:

1. Heat oil, add mustard seeds and turmeric.


2. Add mango/tomato and cook till soft.


3. Add jaggery and simmer until thick and glossy.





5. Saga Bhaja

Ingredients:

2 cups amaranth or spinach leaves (chopped)

1 tsp mustard seeds

1 tsp oil, pinch of salt


Method:

1. Heat oil, add mustard seeds.


2. Add greens and stir-fry till just wilted.




6. Kheeri (Temple-Style Rice Kheer)

Ingredients:

1 liter full-fat milk

¼ cup rice

¼ cup jaggery or sugar

2 tbsp ghee

½ tsp cardamom powder


Method:

1. Boil milk and add soaked rice.


2. Simmer till thick and creamy.


3. Add jaggery, ghee, and cardamom.


4. Serve warm or chilled.



Serving the Abadha Thali

Traditionally, Abadha is served on fresh banana leaves in a specific sequence

Rice in the center,

Dalma on the right,

Khatta and Besara at the top,

Kheeri at the bottom right,

And Saga or Badi Chura to the left.


Every serving begins with a prayer —
“Anna Brahma, Jala Vishnu, Agni Rudra, Vasundhara Lakshmi” —
meaning Food is God, Water is Vishnu, Fire is Shiva, and Earth is Goddess Lakshmi.

The first morsel is offered mentally to Lord Jagannath before eating.


Expert Tips for Authentic Taste

Use earthen or brass cookware for the best aroma.

Cook on slow flame  temple food is never rushed.

No onion or garlic  satvik simplicity is key.

Add freshly grated coconut to dalma and saga bhaja for richness.

Use pure cow ghee  it’s both flavor and offering.



Abadha – A Symbol of Equality

What makes Abadha truly special is not its taste, but its philosophy.
In Puri, everyone  from priests to pilgrims, from royals to farmers  sits in one row and eats the same food. No differences, no hierarchies, no ego.

That’s the magic of Mahaprasad.
It unites everyone under one truth  that we are all children of the same divine kitchen.


Closing Note

Every time I prepare Abadha, my kitchen feels like a temple. The sound of boiling rice, the soft crackle of cumin, and the smell of ghee remind me that cooking can be a form of prayer.

Abadha teaches us patience, humility, and gratitude  the three flavors life is made of.

So, if you ever crave peace, don’t look far.
Light a diya, spread a banana leaf, cook a simple meal of rice, dalma, and kheer  and eat slowly, reverently, joyfully.

Because Abadha isn’t just food  it’s Odisha’s soul served with devotion.

satvik food

Kosambari – Traditional Moong Dal Salad from Karnataka

Puspa

A Memory from Festival Mornings

Every Ugadi morning in our home began with the scent of jasmine flowers, fresh mango leaves adorning the doorway, and the rhythmic clang of steel tumblers as everyone hurried through the morning pooja rituals. Amidst all this, one quiet dish always sat on the kitchen counter, waiting to be mixed Kosambari.

I remember my grandmother preparing it with her graceful calm while the rest of us were caught up in festive chaos. The yellow moong dal would be soaked early in the morning, perfectly timed to soften by lunch. She’d peel crisp cucumbers, grate snowy coconut, and chop tiny green chilies that looked so innocent but packed quite the punch.

When she finally mixed everything together the tender lentils, crunchy cucumber, and coconut it wasn’t just a salad; it was a tradition in a bowl. And when the tempering hit the mixture, the mustard seeds crackled like firecrackers and the aroma filled the kitchen, signaling the start of the festive meal.

Even today, one bite of that cool, lightly seasoned salad takes me back to those temple lunches on banana leaves where Kosambari sat beside Payasam, Puliyogare, and Sagu balancing every spicy, rich flavor with its quiet simplicity.

Recipe Card

Servings: 3–4
Prep Time: 10 minutes
Cook Time: 0 minutes
Resting Time: 1 hour (for soaking moong dal)

Ingredients

For the Salad

½ cup split yellow moong dal (hesaru bele)

1 small cucumber, finely chopped

2 tablespoons fresh grated coconut

1–2 green chilies, finely chopped (adjust spice to taste)

1 tablespoon lemon juice (or more, depending on sourness)

2 tablespoons fresh coriander leaves, finely chopped

Salt, to taste


For Tempering (Optional but Traditional)

1 teaspoon ghee or oil

½ teaspoon mustard seeds

1 pinch asafoetida (hing)

5–6 curry leaves

Step-by-Step Instructions

1. Soak the Moong Dal

Rinse the moong dal 2–3 times until the water runs clear.
Soak it in a cup of water for about 1–2 hours, until the lentils turn slightly soft but retain their shape.
Drain completely using a sieve and keep aside.
(Tip: Don’t over-soak the lentils should have a bite, not become mushy.)



2. Prepare the Salad Base

In a large mixing bowl, combine the soaked dal, chopped cucumber, grated coconut, green chilies, lemon juice, and salt.
Mix everything gently with a spoon until well combined.
Add freshly chopped coriander for that bright, herbal touch.



3. Make the Tempering (Optional but Traditional)

In a small pan, heat ghee (or oil).
Add mustard seeds and let them splutter.
Then add hing and curry leaves, and fry for a few seconds until aromatic.
Pour this sizzling tempering over the salad mixture.

The moment it touches the bowl, you’ll hear a soft hiss that’s when you know the magic is happening. Stir lightly to coat everything evenly.



4. Chill and Serve

Kosambari tastes best slightly chilled or at room temperature.
Let it rest for 10–15 minutes before serving, so the flavors from the tempering, lemon, and coconut meld beautifully.

Serve it in a small bowl or banana leaf cup (donne) alongside your festive meals or enjoy it solo as a light, protein-rich snack.

Expert Tips for Authentic Flavor

Soaking Time: The ideal texture of the moong dal is soft yet firm. Soak for about 1–2 hours not more. Over-soaking makes it mushy and ruins the crunch.

Fresh Ingredients Matter: Always use fresh coconut and tender cucumbers. The combination gives the salad its signature lightness and fragrance.

Temple-Style Version: Skip the onions or garlic entirely. Use ghee instead of oil for the tempering to capture the satvik temple flavor.

For a Twist: You can add grated carrot, finely chopped raw mango (for tanginess), or pomegranate seeds (for sweetness and color).

Serving Tip: Kosambari is best served immediately after mixing. If making ahead, keep the soaked dal and chopped veggies separate and mix just before serving.

Pairing Suggestion: Serve it alongside South Indian festive dishes like Puliyogare, Chitranna, or Bisi Bele Bath for a complete Karnataka-style thali.

Closing Note

Every family has that one recipe that feels like sunshine in a bowl for me, Kosambari is exactly that.
It’s humble, refreshing, and quietly nourishing. In a world where food often feels complicated, this simple salad reminds us that true comfort lies in simplicity in the rhythm of soaking lentils, the crunch of cucumber, and the scent of tempering drifting through a festive home.

When I make Kosambari today, I still serve it the way my grandmother did in a small steel bowl, with a drizzle of ghee and a smile that says, “Eat slow, this is how traditions taste.” 💛

satvik food

Dohi Bhindi – Creamy Yogurt Okra Curry with a Gentle Twist

Puspa


🥣 When Bhindi Takes a Dip in Dahi & Becomes Something Special

Sometimes, it’s not the heavy masalas but the light touch of curd, the fragrance of a simple tadka, and the natural texture of vegetables that makes a dish memorable.

Dohi Bhindi is one such dish — soft okra cooked until tender, then folded into a light yogurt-based gravy that’s cooling, comforting, and packed with soul.

It’s a perfect pairing for steamed rice, jeera rice, or even soft chapatis.


🛒 What You’ll Need (Serves 3–4):

250g bhindi (okra), cut into 1–2 inch pieces

1 cup curd (yogurt), whisked well

1 tsp besan (gram flour)

1 tsp ginger paste

2 green chilies, slit or chopped

½ tsp turmeric

½ tsp red chili powder

Salt to taste

2 tbsp mustard oil or ghee


For tempering:

½ tsp mustard seeds

½ tsp cumin seeds

Pinch of hing

Few curry leaves




🍛 How to Make It – Creamy, Tangy & Satvik

1. Sauté the Bhindi

In a pan, heat oil and sauté chopped bhindi until soft and slightly crisp on the edges. Set aside.

2. Prepare the Yogurt Base

In a bowl, whisk curd with besan, turmeric, red chili powder, salt, and a little water. This prevents the curd from curdling and adds creaminess.

3. Cook the Base

In the same pan, heat a little more oil. Add mustard seeds, cumin, hing, and curry leaves.
Add ginger paste and green chilies. Sauté for a minute.
Now add the yogurt mixture and stir continuously on low flame till it starts to simmer gently.

4. Add the Bhindi

Fold the sautéed bhindi into the yogurt gravy. Let it simmer for 3–4 minutes. Don’t overcook — the gravy should remain smooth.

5. Serve Gently Warm

Best enjoyed with steamed rice, jeera rice, or phulka. Drizzle a little ghee on top for extra richness.



❤️ Why Dohi Bhindi Is Quietly Perfect

Naturally cooling and comforting

No onion or garlic — light and sattvik

Comes together in 20 minutes

Because bhindi doesn’t always need heavy spice — sometimes just dahi is enough

satvik food

Madra – Himachali Yogurt Curry with a Soulful Twist

Puspa


🏔️ When Yogurt, Ghee & Simplicity Create Pure Himachali Magic

You won’t find Madra on every restaurant menu.
But you’ll find it in every Dham feast, every temple-style thali, every home that follows food as prayer.

Madra is a slow-cooked yogurt curry — usually made with chana (chickpeas) or rajma — delicately spiced, heavy on ghee, and rooted in the Pahadi tradition.

It’s not about heat or color — it’s about warmth, creaminess, and calm in a bowl.


🛒 What You’ll Need (Serves 3–4):

1 cup chana or rajma, soaked overnight and boiled

1½ cups curd (yogurt), whisked well

2 tbsp ghee

½ tsp jeera

2–3 cloves

1 small bay leaf

2–3 black peppercorns

1 inch cinnamon stick

A pinch of hing

½ tsp turmeric powder

Salt to taste

Optional: ½ tsp besan (helps prevent yogurt from splitting)




🥣 How to Make It – Gentle, Rich & Rooted in Tradition

1. Temper the Spices

In a heavy-bottom pan, heat ghee. Add jeera, cloves, bay leaf, pepper, cinnamon, and hing. Let them bloom.

2. Add Yogurt Gently

Lower the flame. Whisk besan into curd (optional) and slowly add to the pan, stirring continuously to avoid curdling.

3. Simmer Slowly

Let the yogurt mixture cook for 5–7 mins on low flame till it thickens slightly and turns aromatic. Add turmeric and salt.

4. Add Boiled Chana/Rajma

Fold in the boiled legumes. Add a splash of hot water if needed and simmer for another 5–10 mins.

5. Serve with Calm

Garnish with coriander (optional) and serve warm with steamed rice or Himachali-style siddu.



❤️ Why Madra Is More Than a Curry

No onion, no garlic — yet deeply flavorful

Yogurt-based = naturally tangy and creamy

Part of traditional Pahadi celebrations

Because some dishes are meant to be slow

satvik food

Kaddu ki Sabzi – Sweet, Spiced & Satvik

Puspa


🎃 When a Simple Veg Turns Into Prasad

This isn’t a loud curry.
It doesn’t need onion or garlic, or even too many spices.
Just pumpkin, hing, haldi, and a spoon of jaggery — that’s all it takes to turn this into a soulful bhog-worthy dish.

Kaddu ki Sabzi is served at bhandaras, pooja thalis, and fast-day meals — usually with soft pooris, dahi, and a peaceful mind.


🛒 What You’ll Need (Serves 3–4):

2 cups pumpkin, peeled & cubed (red/yellow variety works best)

2 tbsp mustard oil (or ghee)

½ tsp cumin seeds

A pinch of hing

1–2 green chilies, chopped

½ tsp turmeric powder

½ tsp red chili powder

Salt to taste

1 tsp jaggery (adjust to taste)

½ tsp amchur or a squeeze of lemon (optional for tang)

Water as needed




🥣 How to Make It – Soft, Sweet & Sattvic

1. Heat the Oil

Warm mustard oil till it smokes lightly (if using).
Add cumin, hing, green chilies. Let them crackle.

2. Add the Pumpkin

Toss in pumpkin cubes. Add turmeric, red chili, salt. Mix well.

3. Cook Gently

Add ½ cup water. Cover and cook on low until pumpkin softens completely (10–15 mins).

4. Mash & Sweeten

Mash some of the pumpkin with the back of a spoon. Add jaggery and amchur/lemon juice. Simmer for 2–3 mins to thicken slightly.

5. Serve Warm

Best with poori, kachori, or plain paratha. Also lovely with jeera rice.



❤️ Why Kaddu Sabzi Feels Like a Blessing

Satvik and vrat-friendly

No onion, no garlic — full of flavor still

Sweet + spicy = perfect balance

Because not every sabzi has to shout

satvik food

Moong Dal Khichdi – A Bowl of Pure, Gentle Comfort

Puspa


🍚 The Simpler It Gets, The Better It Feels

No fuss. No heat. No masala overload.
Just yellow moong dal, rice, and a spoon of ghee — and suddenly, the world feels okay again.

Moong Dal Khichdi is what you eat when your body is tired, your stomach is full of drama, or your heart just wants home. It’s food that listens.

From babies to grandparents, it’s one dish everyone’s stomach understands. And every version has its own story.


🛒 What You’ll Need (Serves 2–3):

½ cup moong dal (yellow lentils)

½ cup rice

3–4 cups water (adjust for consistency)

1 tbsp ghee

½ tsp cumin seeds

A pinch of hing (asafoetida)

1–2 green chilies, chopped (optional)

½ tsp turmeric powder

Salt to taste


Optional Add-ins:

½ inch grated ginger

Chopped carrot, peas, or bottle gourd for added nutrition

Extra ghee + papad or pickle while serving




🍲 How to Make It – Warm, Soft, and Soothing

1. Wash & Soak

Rinse dal and rice together until water runs clear. Soak for 15–20 minutes.

2. Temper Gently

In a pressure cooker or heavy pan, heat ghee.
Add cumin, hing, and green chilies. Sauté lightly.

3. Add the Base

Add turmeric, drained dal-rice, and salt. Mix gently.
Pour in water. Pressure cook for 3–4 whistles or simmer covered till soft.

4. Adjust & Serve

Mash slightly if needed. Add water if too thick.
Serve hot with ghee, curd, or your favorite pickle.



❤️ Why Khichdi Will Always Be There for You

Gentle on digestion

Quick to cook, easy to love

Customizable for taste, health, or occasion

Because sometimes, you just need a bowl of soft and warm

satvik food

Sabudana Kheer – Sweet Pearls of Peace for Every Vrat Plate

Puspa


🥣 When Fasting Ends with Something Soft and Sweet

There are desserts you devour.
And then there’s Sabudana Kheer —
The kind you eat slow, in small silver bowls, while the diya flickers and incense lingers.

It’s soft.
It’s creamy.
It’s satvik — sweetened with care, not chaos.

This kheer doesn’t shout.
It soothes.


🛒 What You’ll Need (Serves 2–3 bowls of grace):

½ cup sabudana (sago), soaked for 2–3 hours

2 cups full cream milk

¼ cup sugar (adjust to taste)

2–3 cardamom pods, crushed

6–8 cashews, chopped

1 tbsp raisins (optional)

1 tsp ghee

A few strands of saffron (optional)

1–2 drops of rose water (optional for aroma)




🍯 How to Make It – Soft, Sweet, and Satvik

1. Soak the Pearls

Rinse sabudana until water runs clear. Soak in just enough water to cover, for 2–3 hours.

2. Start the Base

In a thick-bottomed pan, bring milk to a gentle boil.
Add soaked sabudana. Stir often, simmer till pearls turn translucent and soft (~10–12 mins).

3. Sweeten the Calm

Add sugar, cardamom, saffron. Stir well till dissolved.
Let the kheer thicken slightly. Don’t overboil — it will thicken more as it cools.

4. Ghee-Tossed Garnish

In a spoon of ghee, roast cashews and raisins till golden. Add to the kheer.
Optional: Add rose water and let it rest.

5. Serve With Softness

Warm or chilled, in small bowls with a peaceful smile.



❤️ Why Sabudana Kheer Is Always Welcome at the Puja Table

Gentle on the body, sweet on the soul

Gluten-free, vrat-approved

Calms sweet cravings without overwhelming

Tastes like simplicity and shanti

satvik food

Dahi Wale Aloo – Creamy Vrat Comfort in Every Bite

Puspa


🥣 When You Want to Keep It Light, But Full of Flavor

No onion.
No garlic.
No haldi.
Still — every bite feels warm, bright, and just right.

Dahi Wale Aloo is the kind of dish that doesn’t overpromise.
But still, it never disappoints.

Spiced curd. Soft potatoes. Cumin crackle. A quiet bowl that fills the stomach and calms the mind — especially on vrat days when you want something real, not rich.


🛒 What You’ll Need (Serves 2–3):

3 medium boiled potatoes, cubed

1 cup curd (dahi), well whisked

1 tsp arrowroot flour or vrat atta (optional, for thickening)

1–2 green chilies, chopped

1 tsp cumin seeds

1 tbsp ghee or oil

Sendha namak to taste

Chopped coriander leaves for garnish




🍲 How to Make It – Simple, Soft, and Sattvic

1. Prep the Dahi Base

In a bowl, mix curd with sendha namak and optional flour. Whisk till smooth.

2. Temper the Calm

In a pan, heat ghee. Add cumin seeds. Let them sizzle.
Add green chilies, sauté briefly.

3. Toss in the Aloo

Add cubed potatoes. Stir to coat in ghee and cumin. Cook for 2–3 mins.

4. Add the Yogurt Grace

Reduce the flame. Add whisked curd slowly, stirring continuously.
Simmer on low till the gravy thickens slightly and coats the potatoes.

5. Garnish & Serve

Top with coriander. Pair with kuttu paratha, samak rice, or enjoy as a standalone vrat bowl.



❤️ Why This Bowl Is Always on My Vrat Plate

Light, cooling, and naturally satisfying

Easy to digest, quick to make

No onion, garlic, or heat — just peace and flavor

Feels like a soft-spoken hug from the kitchen

satvik food

Sweet Potato Tikki – A Crispy Vrat Treat That’s Sweet, Spiced & Soulful

Puspa


🧡 When You Crave Crunch Without Breaking the Rules

No aloo?
No rice?
No problem.

On fasting days, sweet potato (shakarkandi) steps up — naturally sweet, energy-rich, and perfect for tikkis that don’t even need breadcrumbs or drama.

Just mashed shakarkandi, some vrat-friendly spices, a handful of crushed peanuts, and a hot pan.
That’s all you need to create something that tastes like a treat… even when you’re on a fast.


🛒 What You’ll Need (Makes 6–8 tikkis):

2 medium sweet potatoes, boiled, peeled, and mashed

1–2 green chilies, finely chopped

2 tbsp roasted peanuts, coarsely crushed

1 tbsp arrowroot flour or vrat atta (rajgira/kuttu/singhara)

½ tsp jeera (cumin seeds)

Few coriander leaves, chopped

Sendha namak to taste

1–2 tsp lemon juice

Ghee or oil for shallow frying




🍳 How to Make It – Sweet, Spicy & Satisfying

1. Mix & Mash

In a bowl, combine mashed sweet potato, peanuts, green chili, cumin, coriander, lemon juice, flour, and sendha namak.
Mix into a soft, non-sticky dough. Add a little more flour if needed.

2. Shape the Love

Divide into portions and gently flatten into tikkis.

3. Crisp It Right

Heat a pan with ghee/oil. Cook the tikkis on both sides till golden and crisp.
Flip carefully — they’re soft but will firm up as they cook.

4. Serve Hot

With mint-peanut chutney or curd with rock salt. And if you’re not fasting — a cup of masala chai too.



❤️ Why These Tikkis Are Always Welcome

Naturally sweet and nutrient-rich

Light but filling

Crispy outside, melt-in-mouth inside

A perfect blend of vrat simplicity and street-snack joy