It has been a weekend of Celebrations …. little Krishna was welcomed into our homes with a great deal of gaiety and fervour. The neivedhya spread was painstakingly prepared and offered with absolute devotion and relished in all humility as Prasadam. Krishna explains in the Bhagavad-Gita that “if one offers me with love and devotion a leaf, a flower, fruit, or water, I will accept it.”. Yet the devotees love the overload by way of devotion, and it is definitely wonderful to see the painstaking preparations year after year.
According to the Vedas, food binds us to the karmic cycle of birth and death because although it may be vegetarian one may still harm other living entities in the process of its procurement, processing, cooking, and so on. However, when the food is prepared with love and devotion Krishna, accepts the love and devotion present in the offering, and the food is transformed into spiritual energy. Thus, a neivedhya changes into Prasadam, eating of which helps one to make tangible spiritual advancement. In short, Prasadam is the basis of bhakti – yoga, and sharing and distribution of Prasadam are equally important.
This takes me to the distribution of Prasadam at ISKCON temples where Prasadam in different forms is available to the devotees. The Sattvic food offering to the lord is amply shared with all devotees without any differentiation. Feeding of the needy after offering food to the lord is another commendable service of this spiritual organization. Foodialogues brings to you the famous sattvic ISKCON khichadi served in eco-friendly ‘Donna” or cups, which can be prepared at home as an offering to the lord, loaded with love and devotion. It is beautifully paired with a tomato kadhi which adds to the colour and taste of the plate.
ISKCON Khichadi Recipe:
Ingredients for ISKCON Khichadi:
- Raw Rice 1 Cup
- Moong Dal 1 Cup
- Cubed Red Pumpkin 1 Cup
- Mixed Vegetables Cubed 1 Cup (Potato, Carrot,Beans, Tomato)
- Cinnamon 1 Inch Piece
- Cloves 3
- Cardamom 4 Green
- Cardamom 1 Black
- Tej patta 1
- Star Anise 1
- Ghee 3 Tbsp
- Red Chilly Broken 3
- Cumin Seeds 1 Tsp
- Red chilly broken 4
- Asafoetida 1/2 Tsp
- Turmeric 1 Tsp
- 10 Small Bondas or Vadas (Medhu Vada) Marble Sized.
- Salt as required
Preparation Method for ISKCON Khichadi:
- Take a pressure cooker.
- Heat 1 tsp of ghee, add all whole spices, and fry for a minute. add the rice,dal, and all vegetables. Add 9 cups of water ,turmeric, required salt and pressure cook for 4 whistles or till soft and mushy. Add the fried bondas or the medhu vadas and mix well
- Heat the remaining ghee, fry the cumin till brown, add the broken red chilly, asafoetida, and curry leaves, and pour over the Khichadi.
- Neivedhyam is ready.
Tomato Kadhi Recipe:
Ingredients for Tomato Kadhi:
- Tomato finely diced 8 medium
- Bengal Gram Flour 4 teaspoons
- Red chilli powder 1 teaspoon
- Turmeric powder 1/2 teaspoon
- Oil 1 tbsp
- Mustard seeds 1/2 teaspoon
- Cumin seeds 1/2 teaspoon
- Asafoetida a pinch
- Whole dry red chillies 4-5
- Curry leaves 5-6
- Coriander chopped 1 tbsp
- Sugar 1 teaspoon
- Salt to taste
Preparation Method for Tomato Kadhi:
- Place the gram flour in a bowl, add the spice powders and salt and make a thick paste with 2 cups of water.
- Heat a heavy bottomed pan, and add oil. when hot add the cumin seeds,chilly and mustard seeds. When they crackle, add the tomatoes and curry leaves and sauté on low flame till soft and mushy.
- Gently pour in the gram flour paste and cook with constant stirring on a low flame. Cook for about 5 minutes on simmer along with sugar and remove.
- Garnish with coriander leaves and serve.
Famous ISKCON Khichadi with tomato kadhi is ready 🙂
