I stumbled upon something truly inspiring today, and I just had to share it. It’s a beautiful image that captures a sense of peace and mindfulness, reminding me of the core values of Jainism. It resonated deeply, and I hope it does the same for you.
Jain Values in Everyday Life
This image encapsulates the Jain principles of Ahimsa (non-violence), Satya (truthfulness), Asteya (non-stealing), Brahmacharya (chastity), and Aparigraha (non-attachment). It’s a gentle reminder to live a life of compassion and respect for all living beings.
While the image itself doesn’t lend itself to a typical recipe, it *did* inspire me to think about a simple, mindful meal, something that embodies the Jain principle of Ahimsa and focuses on whole, plant-based ingredients. So, I’m going to share a recipe for a simple, sattvic (pure and balanced) khichdi that’s easy to digest and nourishing for the body and mind. It’s a one-pot dish that’s perfect for a quick and healthy meal, and it aligns with the Jain philosophy of minimal harm and maximum benefit.
Sattvic Khichdi Recipe
This khichdi is made with moong dal (split yellow lentils) and rice, both easily digestible and considered sattvic in Ayurvedic tradition. It’s seasoned with gentle spices and can be customized with your favorite vegetables.
Ingredients:
* 1 cup white basmati rice (preferably organic) * 1/2 cup split yellow moong dal (washed well) * 4 cups water * 1 tablespoon ghee (or coconut oil for a vegan option) * 1/2 teaspoon cumin seeds * 1/4 teaspoon turmeric powder * 1/4 teaspoon ginger powder (or freshly grated ginger) * Pinch of asafoetida (hing) – optional, but aids digestion * Salt to taste * Optional vegetables: 1/2 cup chopped carrots, peas, green beans, or other vegetables. Choose those that are considered sattvic and avoid root vegetables if strictly following Jain dietary guidelines. * Fresh cilantro leaves for garnish ### Instructions:
- **Prepare the Ingredients:** Wash the rice and moong dal thoroughly until the water runs clear. If you’re using vegetables, chop them into small, even pieces. 2. **Sauté the Spices:** Heat the ghee (or coconut oil) in a heavy-bottomed pot or pressure cooker over medium heat. Add the cumin seeds and asafoetida (if using). Let them sizzle for a few seconds until fragrant. Be careful not to burn them. 3. **Add Rice and Lentils:** Add the washed rice and moong dal to the pot. Sauté for a minute or two, stirring constantly. This helps to toast the grains and enhance their flavor. 4. **Add Water and Spices:** Pour in the water and add the turmeric powder, ginger powder, and salt. Stir well to combine. 5. **Cook the Khichdi:** * **Pressure Cooker:** Close the lid of the pressure cooker and cook on medium heat for 3-4 whistles. Let the pressure release naturally before opening the cooker. * **Pot:** Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice and lentils are cooked through and the khichdi has a porridge-like consistency. Stir occasionally to prevent sticking. 6. **Add Vegetables (Optional):** If using vegetables, add them along with the rice and lentils in step 3. Alternatively, you can steam the vegetables separately and add them to the khichdi after it’s cooked. 7. **Garnish and Serve:** Once the khichdi is cooked, fluff it with a fork. Garnish with fresh cilantro leaves. Serve hot with a dollop of ghee (or coconut oil) and a side of yogurt (if not following a strict Jain diet). You can also add a squeeze of lemon juice for added flavor. This simple khichdi is not only delicious but also incredibly grounding and comforting. It’s a perfect way to nourish your body and mind while embracing the Jain principles of compassion and mindful eating. Enjoy!
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