Navaratri or nine nights are nights filled with joy, celebration, and devotion. These nine days are for the nine Goddesses. They are considered to be different avatars of Shakti. The nine days and nights are celebrated uniquely in other parts of India. Eastern India witnesses the life-sized idols of Ma Durga. The pandals can be as imaginative and yet real. Pujo fever is so palpable. At the other end of the country, Navaratri means garba wherein the traditional attire is ghaghra-choli and kurta pyjama, and the moto is to dance all night. The northern part of the country sees Navaratri as a pious time. People conduct religious bhajans as a part of the nine-day jagraata (without sleep). While in the south, Navaratri is celebrated by placing various dolls on portable steps. This is called golu. Golu symbolises the life cycle and various aspects of human life.
One thing that is common in these nine days is abstaining from the consumption of meat, eggs, or any kind of non-vegetarian food and alcohol. Most Hindus follow this and enjoy delicious vegetarian spreads.
1. Whole Green Gram Sweet Sundal
Looking for a nutritious yet sweet addition to your Navaratri fasting menu? This dish combines protein-packed lentils with the natural sweetness of jaggery, all enhanced by the warm aroma of cardamom. Perfect as a light snack or part of a festive feast, it’s a wholesome way to stay energised and satisfy your cravings while adhering to traditional fasting guidelines. A simple yet delicious treat, it’s sure to add a touch of flavour to your celebrations.
Prep time: 30 minutes (includes soaking time)
Cook time: 20 minutes
Serves: 4 people
Type: sweet
Ingredients:
- Whole green gram: 1 ½ cup
- Jaggery: ½ cup (as per taste)
- Coconut scrapping: ½ cup
- Green cardamom powder: ½ tsp
- Ghee: 1 tbsp
- Salt: a pinch
Method:
- Soak the whole green gram dal for about 30 minutes.
- Pressure cook it till 1 whistle comes. The dal should hold its shape and should not be mushy.
- Spread the cooked dal on a plate and let it cool.
- Grate jaggery and sprinkle on the cooled dal. Sprinkle coconut scrapings, green cardamom powder, and salt. Gently mix well. Take care not to turn the dal into a mushy mass. Top it up with a tablespoon of warm ghee.
- The sundal is not overly sweet. It should have just a bit of sweetness and a bit of savouriness. But the choice is purely individualistic.
- One can serve this warm or at room temperature.
2. Potato Discs
Craving something crispy and flavorful for your Navaratri fast? These thinly sliced potato discs offer the perfect balance of crunch and taste, making them an irresistible snack. Lightly seasoned and cooked to golden perfection, they provide a satisfying bite while keeping within fasting guidelines. Whether enjoyed on their own or paired with your favourite vrat-friendly dip, this dish brings a fun twist to your festive fasting menu.
Prep time: 1 hour (includes soaking time)
Cook time: 30 minutes
Serves: 4 people
Type: snack
Ingredients:
For spice mix:
- Fennel seeds: 1 tsp
- Cumin seeds: ½ tsp
- Black peppercorn: ½ tsp
- Coriander seeds: ½ tsp
For the discs:
- Curd: ¼ cup
- Kashmiri red chilli powder: 1 tsp
- Sendha Namak: to taste
- Baby potatoes: ½ kg
- Ghee: 1 tbsp. + some for frying
- Spice mix: 1 tbsp
Method:
- To prepare a spice mix take the ingredients and dry roast them lightly in a pan. Cool and crush them coarsely in a mortar and pestle and keep the spice mix aside.
- Whisk the curd until smooth and creamy. Add in the Kashmiri red chilli powder and salt to the curd.
- Boil the baby potatoes till just done. Ensure not to over boil it. Peel and prick the potatoes with a fork.
- Soak the boiled potatoes in the curd for about an hour.
- Take individual potatoes and press them in between the palms to resemble a disc. Repeat it with other potatoes.
- Heat some ghee in a wok and deep fry the potato discs.
- Take them out on an absorbent paper.
- Heat 1 tablespoon of ghee and add in a tablespoon of the prepared spice mix. Swirl it and pour over the fried discs.
- Mix well. Serve the discs hot.
3. Paneer and Makhana Curry with Buckwheat Flour Poori
Savour the rich flavours of this delightful dish that combines creamy paneer with crunchy makhana, simmered in a luscious gravy. Paired with crispy buckwheat flour pooris, it’s a satisfying main course perfect for festive occasions and Navaratri fasting. Enjoy a delicious blend of taste and tradition in every bite!
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 4 people
Type: main course
Ingredients:
To grind to a paste:
- Cashew: 4-5 pieces
- Green cardamom: 1
- Clove: 2
- Bay leaf: 1
- Cumin seeds: 1 tsp
- Poppy seeds: ½ tsp
- Milk: ¼ cup
For curry:
- Paneer: 200 grams
- Makhane or lotus seeds: ½ cup
- Ghee: 2 tbsps
- Pepper powder: ½ tsp
- Sendha salt: to taste
- Milk: ¼ cup
- Cream: 2-3 tbsps
For poori:
- Buckwheat flour: 2 cups
- Boiled and peeled potato: 2
- Sendha salt: to taste
- Ghee for frying
Method:
For paste:
- Heat a teaspoon of ghee in a pan and fry up cashew nuts, green cardamom, clove, bay leaf, and cumin seeds. Warm up the milk and soak the fried ingredients along with poppy seeds for about 30 minutes.
- Grind them into a fine paste.
For curry:
- Cut the paneer into small cubes.
- Heat about a couple of tablespoons of ghee.
- Fry the lotus seeds till nice and golden. Add in the paneer and sauté well.
- Add in the seasonings and mix.
- Add the finely ground paste to the lotus seeds and paneer.
- Adjust the consistency with milk and cream. The consistency should be just right. Not too thick or not too thin or watery.
For poori:
- Mash up the boiled potatoes well.
- Add in the flour and the seasoning.
- Knead into a tight dough for the poori.
- Roll out the pooris and fry them in hot ghee.
- Serve hot with the curry.
4. Raw Papaya and Apple Salad
Add a refreshing twist to your Navaratri fasting with this crunchy raw papaya and apple salad. Tossed with roasted peanuts and a touch of green chili, it’s a nutritious and satisfying option that’s easy to prepare. Enjoy this vibrant dish as a light snack or side!
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4 people
Type: salad
Ingredients:
- Raw papaya: 1
- Peanuts: ½ cup
- Apple: 2 small
- Green chilli: 1 (can add more according to taste)
- Lemon: 1
- Sendha salt: to taste
- Sugar: ½ tsp
Method:
- Wash, peel, and cut the papaya into big chunks. Boil them for a couple of minutes. Cool and grate them.
- Roast the peanut and rub them to take the skin off. Crush them coarsely.
- Chop the apples, not too finely.
- Take a bowl and throw in the grated papaya and apples.
- Finely chop the green chilli and mix in with papaya and apples.
- Squeeze in the lemon and season well with salt and sugar.
- Add the crushed peanuts for crunch. More peanuts can also be added.
(Tip: Turn this salad into a raita by adding curd.)
5. Cucumber and Ginger Mojito with Coconut Water
Quench your thirst this Navaratri with a refreshing cucumber and ginger mojito featuring the natural sweetness of coconut water. This invigorating drink combines the cooling crunch of cucumber with the zing of ginger and the freshness of mint, making it the perfect companion for your fasting days.
Prep time: 5-10 minutes
Cook time: 0 minutes
Serves: 4 people
Type: drink
Ingredients:
- Cucumber: 1
- Ginger: ½ inch
- Lemon: 2
- Mint leaves: few sprigs
- Sugar: to taste
- Sendha salt: to taste
- Tender coconut: 4
Method:
- Wash, peel and grate the cucumber.
- Grate ginger and wash mint leaves.
- Squeeze out the juices of the lemons.
- Take tall glasses and add in grated cucumber and ginger. Add few mint leaves and some lemon juice. Crush them with a wooden spoon. Add sugar and salt and top it up with coconut water.
- Serve chilled.
Fasting is a natural way to detox and give some relief to the digestive system. Since the ingredients are limited and one is prohibited to consume few ingredients, one has to really scratch the brain to go creative. But the fun is all about eating things that are not just nutritious but also delicious to eat.
Here are few more recipes for you to try.
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