The sacred month of Sawan is a time of deep devotion and religious observance for Hindus, particularly dedicated to Lord Shiva. One of the most significant aspects of this month is the Sawan Somwar Vrat, where devotees fast on Mondays to seek the blessings of Lord Shiva. To aid devotees in their spiritual journey, we have compiled a list of simple-to-make Sattvik recipes that align perfectly with the Sawan Somwar Vrat. These recipes are not only easy to prepare but also ensure that you adhere to the dietary restrictions of the fast.

What is Sawan Somwar Vrat?

Sawan Somwar Vrat is observed every Monday during the Hindu month of Sawan (July-August). Devotees believe that fasting on these Mondays brings blessings, prosperity, and fulfills their desires. sawan recipe It is a period of intense worship and fasting, where devotees consume only Sattvik (pure and vegetarian) food, avoiding grains, certain vegetables, and spices.

Sattvik Food and Its Significance

Sattvik food is pure, light, and nourishing, promoting clarity of mind and overall well-being. It excludes meat, fish, eggs, onions, garlic, and certain spices. Sawan Somwar Vrat 2024 The focus is on fresh fruits, vegetables, dairy products, nuts, and grains like buckwheat and amaranth. This dietary practice is believed to enhance spiritual growth and mental clarity.

Simple-to-make Sattvik Recipes for Sawan Somwar Vrat

1. Sabudana Khichdi

Ingredients:

• 1 cup sabudana (tapioca pearls)
• 2 medium-sized potatoes, boiled and cubed
• 1/2 cup roasted peanuts, coarsely ground
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds
• 2 green chilies, chopped
• Rock salt (sendha namak) to taste
• Fresh coriander leaves, chopped

Instructions:

1. Soak the Sabudana: Wash the sabudana under running water until the water runs clear. Soak in water for about 5-6 hours or overnight, ensuring that the water level is just above the sabudana.
2. Prepare the Khichdi: Heat ghee in a pan and add cumin seeds. Once they crackle, add chopped green chilies and sauté for a minute. Add the boiled potato cubes and stir well.
3. Combine and Cook: Add the soaked sabudana and mix gently. Add rock salt and coarsely ground peanuts. Cook on medium heat, stirring occasionally, until the sabudana turns translucent.
4. Garnish and Serve: Garnish with chopped coriander leaves and serve hot.

2. Kuttu Ki Puri (Buckwheat Flour Puri)

Ingredients:

• 1 cup kuttu ka atta (buckwheat flour)
• 2 medium-sized potatoes, boiled and mashed
• Rock salt (sendha namak) to taste
• Water, as needed
• Ghee, for frying

Instructions:

1. Prepare the Dough: In a mixing bowl, combine buckwheat flour, mashed potatoes, and rock salt. Mix well and add water gradually to knead a smooth dough.
2. Shape the Puris: Divide the dough into small balls. Roll out each ball into a small, round disc using a rolling pin.
3. Fry the Puris: Heat ghee in a deep pan. Fry the puris until they puff up and turn golden brown. Drain on paper towels to remove excess oil.
4. Serve Hot: Serve the puris hot with a side of yogurt or aloo ki sabzi.

3. Lauki Halwa (Bottle Gourd Halwa)

Ingredients:

• 1 medium-sized lauki (bottle gourd), grated
• 1 cup milk
• 1/2 cup sugar
• 2 tablespoons ghee
• 1/2 teaspoon cardamom powder
• 2 tablespoons chopped nuts (almonds, cashews, pistachios)
• A few strands of saffron, soaked in milk

Instructions:

1. Prepare the Lauki: Peel and grate the bottle gourd. Squeeze out excess water and set aside.
2. Cook the Halwa: Heat ghee in a pan and add the grated lauki. Sauté for about 5-7 minutes until it turns soft. Add milk and cook on medium heat until the milk is absorbed.
3. Sweeten and Garnish: Add sugar and cardamom powder, and cook until the mixture thickens. Add saffron milk and chopped nuts. Cook for a few more minutes until the halwa reaches the desired consistency.
4. Serve Warm: Serve the lauki halwa warm as a delightful dessert.

4. Singhare Ke Atte Ka Samosa (Water Chestnut Flour Samosa)

Ingredients:

• For the dough:
  • 1 cup singhare ka atta (water chestnut flour)
  • 2 tablespoons ghee
  • Rock salt (sendha namak) to taste
  • Water, as needed
• For the filling:
  • 2 medium-sized potatoes, boiled and mashed
  • 1/2 cup boiled green peas
  • 1 teaspoon cumin seeds
  • 1 teaspoon grated ginger
  • 2 green chilies, finely chopped
  • Rock salt (sendha namak) to taste
  • 2 tablespoons ghee

Instructions:

1. Prepare the Dough: In a mixing bowl, combine water chestnut flour, ghee, and rock salt. Add water gradually and knead into a smooth dough.
2. Prepare the Filling: Heat ghee in a pan, add cumin seeds, grated ginger, and green chilies. Sauté for a minute, then add boiled potatoes and green peas. Season with rock salt and mix well.
3. Shape the Samosas: Divide the dough into small balls. Roll out each ball into a small disc, place a spoonful of filling in the center, and fold to form a triangular samosa. Seal the edges well.
4. Fry the Samosas: Heat ghee in a deep pan. Fry the samosas until golden brown and crispy. Drain on paper towels.
5. Serve Hot: Serve the samosas hot with a side of mint chutney.

5. Vrat Ke Chawal Ka Dhokla (Barnyard Millet Dhokla)

Ingredients:

• 1 cup vrat ke chawal (barnyard millet)
• 1/2 cup yogurt
• 1 teaspoon grated ginger
• 1 teaspoon green chili paste
• Rock salt (sendha namak) to taste
• 1/2 teaspoon baking soda
• 2 tablespoons ghee
• 1 teaspoon mustard seeds
• Fresh coriander leaves, chopped

Instructions:

1. Prepare the Batter: Soak the barnyard millet in water for 2-3 hours. Drain and grind to a coarse paste. Mix with yogurt, grated ginger, green chili paste, and rock salt. Let it ferment for 4-5 hours.
2. Steam the Dhokla: Add baking soda to the fermented batter and mix well. Grease a dhokla plate and pour the batter. Steam for 15-20 minutes until cooked through.
3. Temper and Serve: Heat ghee in a pan, add mustard seeds, and let them crackle. Pour over the steamed dhokla. Garnish with chopped coriander leaves and cut into squares.
4. Serve Warm: Serve the dhokla warm with a side of yogurt or chutney.

These Sattvik recipes are not only delicious but also adhere to the dietary guidelines of the Sawan Somwar Vrat. They are simple to prepare and provide the necessary nutrients while maintaining the spiritual sanctity of the fast. By incorporating these recipes into your fasting routine, you can ensure a wholesome and fulfilling Sawan Somwar Vrat.