Festivals are an inseparable part of Indian culture and Mahashivratri is one of the festivals celebrated with great zeal and enthusiasm across the country. On this day, devotees wake up early, observe fast, flock at Shiva temples and offer milk, bael leaves, sandalwood paste, dhatura and bhang etc. to the deity. Bhang has always been an indominable part of this festival and has always kept its association with Lord Shiva. Bhang is offered to Lord Shiva and also consumed as prasad. But have you ever wondered why?
Bhang is an edible preparation made from cannabis. And when, it is Mahashivratri, it is totally fair that we talk about how this became associated to Lord Shiva. Cannabis has been consumed in India in some or the other form since centuries. As per some Vedic scriptures, cannabis is one of the five sacred plants and is known to be source of compassion, happiness and liberation.
As per some legends, Shiva once had an argument with his family and left to wander in the fields. There, he slept under a cannabis plant. When he woke up, he consumed cannabis and felt refreshed and rejuvenated and this, made it his favourite. Another version, also one of the most popular narratives, states that association of bhang with Lord Shiva started with Samudra Manthan. At the time of Samudra Manthan, the gods and demons came together to churn the ocean to get the drink of immortality I.e., Amrita. But during the churning, the poison Halahala came out. This poison was considered as the most venomous poisons in the entire universe and its fumes could kill the gods as well as demons. So, to protect everyone, Lord Shiva drank the poison and to calm him down, he was given bhang. You didn’t know this, did you?
Just not it is an essential part of Mahashivratri puja, but also consumed in different forms. So, when it is Mahashivratri, let us give you a quick recipe of bhang because it is Lord Shiva’s favourite. We have brought for you, the recipe of bhang ki chutney, a common delight in Uttarakhand. This delectable chutney has bhang seeds, green chilies and mint leaves. Here is the recipe.
Bhang Ki Chutney
- 50 gm bhang seeds
- 3 green chilies
- 3 tbsp lemon juice
- Handful of mint leaves
- Water as required
- Salt as per taste
Method
- In the beginning, roast the bhang seeds and grind them in a mixer grinder.
- Add in green chilies, lemon juice, mint leaves, salt and water. For a smooth paste.
- Transfer in a bowl and tadaa... your chutney is ready!