Navratri 2024 recipes: From makhana and flaxseed chivda to dal dhokli and more

Navratri 2024 food recipe: Makhana and Flaxseed Chivda

For a sattvik meal during Navratri festival, we bring an exclusive selection of healthy dishes. Easy to make and light on the stomach, these dishes, put together by chefs from across the country, are worth adding to your fasting menu. From the traditional Sundal and delicious flaxseed Chivda to delightful Pumpkin Curry and Dal Dhokli, each dish here is special to make your meals truly interesting.

Makhana and Flaxseed Chivda

By Chef Anshul Dhyani, Executive Chef, ITC Grand Central, Mumbai

Ingredients:

• Makhana, 100 gm
• Flax seeds, 200 gm
• Ghee, 4 tbsp
• Mustard seeds, 1 tbsp
• Cashew nuts, 50 gm
• Hing, 1 tsp,
• Turmeric,  1 tsp
• Green chili,  4-5 no
• Dry coconut, 50 gm
• Curry leaves, 10-12 leaves
• Sendha namak, to taste
• Sugar, 1 tbsp

• Heat half the ghee in a kadhai. Toss the makhana in it on medium heat for a couple of minutes till it becomes crispy. Remove and keep aside.
• Heat the remaining ghee in the kadhai. Add mustard seeds, green chili, turmeric, hing, curry leaves, cashew nuts and dry coconut flakes. Fry this till golden in colour.
• Add the flax seeds and saute for a couple of minutes till crisp. Add the makhana in this and add sendha namak and sugar. Taste for seasoning.

Navratri 2024 food recipe: Pumpkin Curry

Pumpkin Curry (Navratri special)

By Chef Amit Swarup, Executive Chef at Radisson Blu Pune Kharadi, Pune

Ingredients:

• Pumpkin (kaddu), 200 gm
• Fenugreek seeds (methi): 1 gm
• Cumin seeds, 2 gm
• Dry red chilies (optional), 1 gm
• Chili powder, 1 gm
• Turmeric powder, 1 gm
• Garam masala, 0.001 gm
• Mango powder, 1 tsp
• Crushed jaggery, 2 tsp
• Oil, 10 tbsp
• Water, 100 ml
• Fresh Coriander leaves (chopped), 15 gm
• Rock salt (sendha mamak), to taste

• Heat oil in a heavy-bottomed pan, heat the oil over medium heat.
• Once the oil is hot, add fenugreek seeds and cumin seeds. When the seeds start spluttering, add the dry red chili (if using).
• Add the pumpkin chunks, turmeric powder, rock salt, chili powder, jaggery, and mango powder. Mix well.
• Cover and cook on low flame until the pumpkin becomes mushy and soft, stirring occasionally.
• If the preparation is too dry or sticking to the pot, add water as needed. Stir in garam masala and mix well.
• Serve hot, garnished with fresh coriander leaves.
• Tip: To enhance the depth of your pumpkin curry, roast cumin and fenugreek seeds lightly before adding. This releases their essential oils, intensifying the aroma and flavor, transforming your dish into a culinary masterpiece.

Navratri 2024 food recipe: Sundal

Sundal

By Head Chef and Co-Founder, Bhagyalakshmi Gohokar Santosham Foods, Mumbai

Ingredients

• Kabuli chana (white chickpeas), 100 gm
• Fresh coconut (grated and lightly pulsed), 50 gm
• Mustard seeds, 5 gm
• Turmeric powder, 2 to 3 gm
• Salt, to taste
• Oil, 10 ml
• Hing (asafoetida), 1/4 tsp
• Red chillies (broken), 4
• Curry leaves, 7 to 8 leaves
• Coriander leaves (chopped), for garnish
• Optional sundal powder, 1 ½ heaped tsp

• Dhania (coriander seeds), 50 gm
• Chana dal, 50 gm
• Tur dal, 50 gm
• Black pepper, 10 gm
• Jeera (cumin seeds), 15 gm
• Red chillies, 7 to 8
• Curry leaves, 7 to 8 leaves
• Hing (asafoetida), 3 gm

• Dry roast all the ingredients listed for Sundal powder until aromatic and lightly golden. Let the mixture cool and grind it into a coarse powder.
• Sprinkle this powder on the Sundal for an extra burst of flavour.
• You can store this in an airtight container and add to any vegetable for an added flavour. While it adds layers of flavour to the sundal, it is optional and the sundal will taste great even without it.

• Soak the kabuli chana in water for 2-3 hours or overnight. Pressure cook the soaked chana with water, salt, and turmeric powder for 2 whistles, until soft but not mushy.
• Strain the cooked chana and set aside.

• Heat oil in a kadhai or pan on medium heat.
• Add mustard seeds and let them splutter.
• Add broken red chillies, hing, and curry leaves, sautéing until fragrant.

• Add the drained Kabuli chana to the pan, mix well with the tempering, and check seasoning.
• Adjust salt if needed.
• Stir in the grated coconut.  If using Sundal powder, sprinkle it over the sundal for additional flavour and cook for another 2-3 minutes.

• Turn off the heat and garnish with freshly chopped coriander leaves.
• Serve hot as a side dish or snack.

Navratri 2024 food recipe: Dal Dhokli

Navaratri Special Dal Dhokli

By Chef Bineesh Krishna, Executive Chef at Niraamaya Retreats Samroha, Athirappilly, Kerala

Ingredients:

• Toor dal, ½ cup
• Peanuts, 30 gm
• Wheat flour, ½ cup (plus extra for dusting)
• Ajwain, ½ teaspoon
• Gram flour, 1 tablespoon
• Turmeric powder, ½ teaspoon
• Red chili powder, 1 teaspoon
• Coriander powder, 1 teaspoon
• Mustard seeds, ½ teaspoon
• Cumin seeds, 1 teaspoon
• Asafetida, a few pinches
• Dry red chilies, 2 pcs (broken)
• Curry leaves, 1 sprig
• Lemon juice, 3 teaspoons
• Sugar, 12 gm
• Oil, 20 ml
• Water, 4½ cups
• Coriander leaves, 2 tablespoons
• Salt, to taste

• Wash the toor dal, add it to a pressure cooker with 1½ cups of water and a pinch of salt. Cook over medium flame for 3 whistles. Remove from the heat and let it cool. Boil the peanuts and set them aside.
• In a wide bowl, mix wheat flour, gram flour, ajwain, ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon coriander powder, ½ teaspoon oil, and salt. Add water gradually and knead into a stiff, smooth dough. Cover with a cloth and set aside for 10 minutes.
• Transfer the cooked dal into a deep bowl and blend into a smooth puree using a hand blender. Add 2 cups of water and blend again to reach a smooth consistency.
• Heat 15 ml oil in a pan. Add mustard seeds and allow them to splutter. Then add cumin seeds, asafetida, dry red chilies, and curry leaves. Allow the cumin to sizzle, then add turmeric powder, coriander powder, and red chili powder, mixing well.
• Add the pureed dal, 1 cup of water, boiled peanuts, lemon juice, sugar, and salt. Bring to a boil over medium flame, then reduce the heat and simmer for 5 minutes.

• Roll the dough into small balls and flatten them into thin circles on a floured surface. Cut the rolled dough into small diamond-shaped pieces (these are the dhokli).
• Slowly add the dhokli pieces into the boiling dal. Cook over medium flame until the dhokli is cooked through.
• Turn off the heat and transfer the dish into a serving bowl. Garnish with fresh coriander leaves.
• Tip: Dal Dhokli is best enjoyed with curd, steamed rice, papad, and a glass of refreshing buttermilk. It’s an ideal comfort food, especially for those recovering from illness or suffering from a toothache.