Come Basant and the enviornment sprawls it’s wings…The weather takes a new path where the warm bright sunshine overpowers the dark cold winters, the birds start coming out of their hides and the surroundings is full of colorful flowers and blooming trees…The nature gets a complete makeover and we head towards welcoming bright and mystical summers… 🙂
Basant Panchami, also known as the Saraswati Day, is celebrated by the Hindus across the world with great enthusiasm and festivities. The devotees visit temples which are filled with various types of religious activities. Yellow color is given prominence on this day and people dress up in yellow garments and perform rituals. Yellow represents spiritual knowledge, increasing the significance of the festival. People eat yellow sweets and distribute the same among friends and relatives. On this occasion, people offers prayers to the Sun God and the deities associated with Ganges. [ Indian Panorama ]
In Uttarakhand, in addition to Saraswati Puja, people worship the mother earth and the crops or agriculture. Worship involves people placing cow dung heaps in the fields, and keep ears of barley and wheat on the heaps. Earthen lamps and incense are lit on the heap to signify worship to the mother god and the crops or agriculture. Ears of corn and barley are also tied to doors and windows of buildings. People eat sweet rice and wear yellow.
In Gujarat, women perform the dandya dance on Vasant Panchami which is a dance associated with harvesting, reaping and sowing. In Bihar and Bengal, people worship the plough linking the festival to a harvest ritual.
In the Punjab region, Basant is celebrated as a seasonal festival by all faiths and is known as the Basant Festival of Kites. Maharaja Ranjit Singh introduced the tradition of kite flying on Basant over two hundred years ago, which became popular in the Punjab region. Kite festivals are held in cities such as Firozpur, where children generally fly kites to mark the auspicious occasion. This has led to the festival being called the Festival of Kites or the Kite Festival. Children buy Dor (Thread) and Guddi or “Patang” (Kites) in huge quantities to fly overhead. This attracts tourism from around the world. [ Source: Wikepedia ]
Addition to this there are several delicacies which are offered to Goddess Saraswati this day… Along with flowers and clothes, in most of the communities, tradition is to offer food which is yellow in color… Yellow rice, Khichdi, Laddoos and what not.. People prepare it religiously and offer their prayers to the goddess of education… At my place i.e. Uttar Pradesh, we offer Yellow Sweet Rice and Dahi vada… Yellow rice is my personal favorite as it was cooked by my grand mom and we kids used to savor it as if it’s a dessert…And Dahi vada we prepare using Moong dal (for Vasant Panchami) in contrast with usual ingredient of Urad Dal…
On this 77th Foodie Monday bloghop wherein our theme is #VasantPanchami, I present you my Moong Vada which reflects the flavor of nutritious Moong Dal, Sweet curd, Sonth ki chutney and Hari chutney.
Relish the burst of flavors and let the Vasant bless your lives moving on! 🙂
Let’s have a look on the recipe.
Cooking time: 10 mins + 4 hrs dal soaking time
Preparation time: 10 mins
- 2 cups Moong Dal – Soaked for 4 hrs
- 1 handful of raisins
- Finely chopped coriander leaves
- Finely chopped green chilli
- Finely chopped ginger
- Salt to taste
- Oil to fry
- Grind the dal well with no water
- Mix all the ingredients together apart from oil
- Mix well using ladel for almost 2 mins
- If you feel that mixture is little wet, add 1-2 tbsp of Rawa / Suji
- Heat the oil
- Make vadas accordingly. Fry till golden in color.
- Remove on a kitchen towel.
- If you are serving vadas directly, keep frying them and putting them in a bowl of hot salty water. This will ensure that vadas are supersoft.
- If not serving directly, store them in fridge in a zip lock pouch. Your vadas will be fine for almost 7-10 days. Whenever you want to serve, soak them in salty hot water for 30 mins and you are good to go.
- Once the vadas turn soft, remove the excess water by pressing them between your palms.
- Put them in sweet curd and arrange on plates.
- Add curd again from top and sprinkle jeera powder, red chilli powder and salt.
- Pour sonth ( Jaggery – Tamarind dip ) and green chutney ( Corriander – Spinach dip).
- Sprinkle green coriander leaves and serve chilled.
Hope you like the recipe.
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