Shravan special: Embrace Sattvic delights with these fasting feasts

As we celebrate Shravan, a month marked by fasting and devotion, let’s delve into the concept of Sattvic food and discover recipes that are both flavourful and satisfying. Sattvic food is a dietary concept rooted in Ayurveda and primarily includes fresh fruits, vegetables, whole grains, nuts and dairy products while avoiding onions and garlic. Here’s a look at some of the So, whether you are fasting or simply looking to cleanse your diet, these Shravan special sattvic dishes will help you relish the season with delicious and wholesome meals.

Sabudana khichdi

Sabudana khichdi, a gluten-free delight crafted from sago pearls, reigns supreme as a fasting favourite. Packed with carbohydrates, it’s a perfect companion during fasting periods. Its simplicity shines using minimal ingredients, making it a hassle-free choice. But don't be fooled by its simplicity; sabudana khichdi is incredibly versatile, allowing for customisation with various spices and additions like peanuts and potatoes, ensuring it never gets boring.

Rajgira and banana pooris

Among the myriad of Sattvic delights, Rajgira (amaranth) and banana poori stands out, not just for their unique flavours but also for their profound health benefits. According to the Millets Cookbook 2024 by Chef Varun Inamdar, millets are high in protein, fibre, essential vitamins and minerals. They are renowned as a nutritional powerhouse and now, in modern contexts - a superfood.

Whether you prefer them as crispy, deep-fried pooris or soft, pan-cooked versions, their versatility makes them a delightful addition to any meal. You can also experiment with adding spices like cardamom or cinnamon to enhance the flavour profile while maintaining the Sattvic essence.

Multi millet thalipeeth

Combining sorghum, gram, wheat, rice, pearl millet and ragi flours, this thalipeeth is a wholesome and satisfying meal option. It’s a rich source of complex carbohydrates, protein and fibre and the addition of aromatic spices like cumin, coriander, and turmeric enhances the flavour profile. This version is made using an age-old recipe fortified with millets and spiced with coriander and cumin. A blend of ginger, garlic and green chillies provides a delightful kick. The dough brought together with Godrej Jersey Milk and groundnut oil, is rolled into thin circles and cooked to crispy perfection on a griddle. Ideally served with chilled homemade curd and a dollop of freshly churned white butter.

Here’s a detailed recipe for a sattvic meal from the Millet Cookbook 2024 by Chef Varun Inamdar that nourishes your body and soul.

According to Chef Varun Inamdar, “This Kodo Millet Fruit Chaat recipe enhances both flavour and nutrition by incorporating millets and nutty sesame oil.”

Kodo millet fruit chaat

Ingredients
1 cup mixed sprouts
½ cup Kodo millet
2 cups Godrej Jersey milk
½ cup pineapple, cleaned and diced
1 orange, segmented
½ cup fresh pomegranate seeds
½ cup green grapes
½ cup cucumber, peeled and diced

Dressing
4 tbsp lemon juice
½ tsp chaat masala
½ tsp pepper powder
½ tsp black salt
½ tsp salt
1 tbsp sugar
1 tbsp sesame oil

Method
1. Wash Kodo millet twice in running water.
2. Transfer in a pressure cooker with Godrej Jersey milk and ½ tsp additional salt.
3. Cook for 6 whistles or till they are tender.
4. The milk would have all been absorbed by now. If not, cook it with an open lid on a high flame till it does.
5. In a bowl, transfer the cooked millet and all the other ingredients including the ones for the dressing and toss it. Your warm salad is ready to eat.
6. You can also serve this salad chilled.

Do you know of any other sattvic recipes? Share with us in the comment section below.