Indulgence in season of abstinence

Pushpesh Pant

We have friends who practice all the prescribed rites and rituals during the pitripaksha, literally the fortnight to honour deceased ancestors, also known as shraddha, and the nine days of navratra that follow. Even the most voracious of carnivores turn suddenly vegetarian. We respect their sentiments totally, but must confess that such a long spell of abstinence makes our palate pine for meaty flavours. The real problem is that the foods considered kosher are motu ka aata, singharha and sabudana or Ramdas ke laddoo, makhana, mungphali, etc. not very exciting stuff, and you will agree.

Here is a recipe (partially inspired by bhuni khichuri of Bengal and the signature dish associated with makar sankranti) that has helped us keep our head afloat in the past. It eschews garlic and onions, but doesn't compromise on taste or balanced nutrition.

Saatvik Pulav

Ingredients:

Rice 2 cups

Urad daal (unhusked, split) 1 cup

Sweetcorn kernels 1/2 cup

Bay leaf 1

Cinnamon stick 1 x 2 inch piece

Brown cardamom 2-3

Cloves 3-4

Black peppercorns 1/2 tsp

Whole red chilli (dried) 1-2

Royal cumin seeds 1/2 tsp

Coriander powder 2 tsp

Cumin powder 1 tsp

Turmeric powder 1/2 tsp

Asafoetida pinch

Salt to taste

Ghee 1/4 cup

Method

Wash the rice and lentils separately. Soak in water for 30 minutes. Drain and dry. Heat ghee in a pan. Add asafoetida and, after 10 seconds, add the whole spices. When these begin to change colour, add the powdered spices dissolved in1/4 cup of water along with salt to avoid scorching. Stir fry for a minute and put in the rice, lentils and sweetcorn kernels. Stir gently and add seven cups of hot water. Bring it to boil and reduce the heat to medium and cook covered for about 20 minutes or till done to taste. Heat a little ghee and prepare a tempering from whole red chillies. Pour on top of saatvik pulav. Enjoy with a bowl of thick dahi or malai. Green chutney is a fine accompaniment.