Navratri is celebrated with fervor and devotion among the Hindu devotees. Through the nine nights (Navratri, also called navratra), devotees worship the divine feminine energy-the nine forms of Goddess Durga-by observing fasts, offering prayers, and performing various rituals. These forms are Shailaputri, Brahmacharini, Chandraghanta, Kushmanda, Skandamata, Katyayani, Kalaratri, Mahagauri, and Siddhidatri.
The Significance of Fasting During Navratri
During Navratri, devotees keep fasts or vrat and abstain themselves from certain foods, including grains, to make their bodies receptive of the divine blessings. This process of fasting is seen as a means to purify one’s body and mind. They detoxify their physical selves and gain mental clarity, which is essential for spiritual practices.
Therefore, to perform the fasts during Navratri, people follow satvik diet to harness their inner strength, discipline, and devotion. And, as a part of this dietary regimen, some unique spices and seeds are used as a replacement to conventional ingredients to make the Navratri fasts spiritually and nutritionally beneficial.
Here are five ingredients that are a must on the kitchen rack if one is following the Navratri fasts.
Rock Salt (Sendha Namak)
While common table salt is considered impure and unsuitable for fasting. Sendha namak or rock salt is extracted from salt mines and is considered pure and unprocessed, making it a fitting choice for religious fasting.
Rigveda, one of the oldest texts in Hindu traditions, discusses the significance of using pure substances in rituals and offerings to deities. While, at many places, the various scriptures have implied the significance of using sendha namak based on the principles of purity and its alignment with spiritual rituals and customs.
Sendha namak is rich in essential minerals like potassium and iron, important elements to maintain electrolyte balance and prevent muscle cramps during the vrats or fasts. It is used in the various fasting foods, including samak rice, sabudana khichdi, and aloo jeera.
Cumin Seeds (Jeera)
Cumin seeds, or “jeera” is often considered to enhance the flavour of fasting foods. They are used in the many fasting recipes because of their distinct and earthy flavour. Cumin seeds also come with numerous health benefits. They help in the digestion process, reduce bloating, and are a rich source of iron – something that often lacks in other fasting diets.
Jeera is dry roasted and used as seasoning in the various fasting dishes like jeera aloo, jeera rice, kuttu ke atte ka paratha, lassi, and many more. The aroma and flavor of cumin seeds or jeera contribute significantly to the overall enjoyment of Navratri meals.
Carom Seeds (Ajwain)
Carom seeds, or “ajwain,” are a valuable addition to fasting recipes in Navratri due to their digestive, medicinal (antifungal and antibacterial) properties. During Navrati, as people cannot intake grains, and only depend on certain foods, they may sometimes complain indigestion and bloating. Ajwain can help alleviate such issues as it helps improve the flow of stomach acids, and helps alleviate discomfort in the digestive tract.
Carom seeds or ajwain also enhances the absorption of nutrients from the fasting foods. It is commonly used in snacks like singhare ki puri, kuttu paratha, and pakoras.
Coriander Seeds (Dhania)
Dhania or coriander seeds are rich in antioxidants. These seeds help protect our body’s cells from damage caused by free radicals. Studies suggest that coriander seeds also help lower cholesterol levels.
These seeds are often used in various religious ceremonies and pujas in the Hindu households. Dhania seeds are aromatic and versatile, and add depth to the taste of various fasting dishes. Also called as sabut dhania, they are used in the making of prasadams, and various other condiments – chutneys, snacks, and beverages like dhania sharbat, during Navratri fasting.
Black Pepper (Kali Mirch)
Black pepper, or “kali mirch” is considered as a sacred spice among Hindus. They are used in limited quantities in Navratri fasting foods because of its heating properties. Kali mirch constitutes of a compound called Piperine which has anti-inflammatory properties, potentially offering relief from inflammation-related issues. Though it is not used as the primary spice during fasting, a pinch of black pepper adds a touch of heat to certain dishes, enhancing their taste and flavours. It should be used sparingly, as it is believed to stimulate one’s appetite; not suitable for the devotees who are fasting during Navratris. The idea of fasting during Navratri is not just to focus on the dietary regimen but becoming receptive of the divine grace and performing the spiritual practices with complete devotion. And, the unique set of ingredients used in the fasting foods act as catalyst to the process. The use of spices and seeds like rock salt, cumin seeds, carom seeds, coriander seeds, and occasionally, black pepper, ensures that devotees enjoy a wholesome and flavorful diet while observing their fasts. These special ingredients enrich the spiritual and culinary aspects of Navratri fasts, turning the festival into a time of both devout reverence and mouthwatering culinary delight.
Karan Puri is an author and freelance writer. Instagram @authorkaran