Share
Sattvic food promotes a diet devoid of violence or injury. It is consistent with the ahimsa, or non-violence, concept by emphasising plant-based and vegetarian solutions. Garlic and onions are not included in Sattvic Aahar.
The following is a list of sattvik foods that you can :
1. Khichdi:
The mild and pleasant flavours of Sattvik Khichdi are well-known for being a simple and healthful dish. One way to define the taste is as a tasteful combination of textures and spices. Mild spices like cumin, coriander, and turmeric are frequently used to Sattvik Khichdi, giving it a delicate and fragrant flavour character. The meal is lightly seasoned with salt and other spices, letting the flavours of the ingredients come through naturally. When rice and lentils are cooked together, the texture becomes smooth and creamy, which facilitates digestion. Sattvik Khichdi's simplicity makes it possible for rice, lentils, veggies, and mild spices to come together harmoniously to create a dish that is calming and filling.
2. Sabudana tikki:
Popular Indian sattvik (clean and vegetarian) meal Sabudana Tikki is frequently made during religious festivals or fasting periods. Because of its subtle, neutral flavour, tapioca pearls, or sabudana, can absorb the flavours of other foods. Usually, mild spices are used to season the tikki, giving it a well-balanced, earthy flavour. The crispy outside of the tikkis, which is often pan- or shallow-fried, contrasts with the chewy, mushy sabudana. Roasted and crushed peanuts are a typical addition to sabudana tikki, giving the dish a crisp texture and nutty flavour. Fresh coriander leaves, chopped, are frequently added to the mixture to offer a hint of herbaceous flavour and a burst of freshness. The addition of other spices, such as cumin seeds and green chilies.
3. Mung dal:
satitvik Since mung daal is made in accordance with the Ayurvedic principles of the Sattvic diet, it is often light, nutritious, and flavor-focused. Mung Dal has a flavour that is moderate and pleasant, letting the dal's inherent flavour come through. Mung dal takes on a silky texture in the dish as it cooks and becomes soft and creamy. The meal is frequently seasoned with a mixture of mild spices including turmeric, coriander, and cumin; occasionally, ginger, garlic, or asafoetida are added for flavour and scent. As a garnish, you can add some freshness with some fresh cilantro or coriander leaves. To add nutty and fragrant notes, some versions may involve tempering with ghee or oil and adding mustard, cumin, and asafoetida seeds.
4. Saag:
The earthy and strong flavours of saag, a traditional Indian meal, come from a blend of aromatic spices and leafy greens. The use of spices such as turmeric, coriander, cumin, and garam masala results in a fragrant and well-balanced spice mixture. A creamy texture is frequently obtained in saag by slowly simmering and mixing different greens. Certain greens, like mustard greens, when used in saag can add a subtle bitterness that enhances the flavour profile. Ghee, or clarified butter, or mustard oil can add nutty flavours to the meal, making it richer. Iron is necessary for keeping healthy blood, and leafy greens like spinach and mustard greens are great suppliers of this mineral.
5. Kheer:
Indian desserts like kheer are traditionally made for festivals and other special occasions. It is a Sattvik dish, which means that it follows the Ayurvedic principles of Sattva, which emphasise the consumption of healthful, balanced foods. Because rice, milk, and sugar are the key ingredients, kheer has a sweet and creamy flavour. The rice is able to absorb the milk's sweetness because of the gradual cooking process. In order to give the dessert a fragrant touch, cardamom, saffron, or rose water are common flavours for kheer. There are other ways to prepare kheer, such as rice kheer, vermicelli kheer (also known as seviyan kheer), or even kheer made with other grains like millets. Every version offers a taste and texture that is marginally different.
Video Credit: Youtube/ Bhusanur.cooking
6. Chapati:
Whole wheat flour is used to make chapati, a traditional Indian flatbread that is often referred to as roti or phulka. It is regarded as a sattvik dish and is a mainstay in many Indian homes. The whole wheat flour gives the chapati a somewhat earthy flavour that is complemented by its mild and nutty flavour. Because of its bland flavour, it goes well with a wide range of Indian meals. It goes well with veggies, yoghurt, dals (lentils), and curries, whether they are vegetarian or not. When cooked correctly, chapatis become soft and malleable, which makes it simple to shred and scoop up side foods. Whole wheat flour is used to make chapati, which keeps the bran, germ, and endosperm of the wheat kernel. As a result, it is a whole grain product that offers vital nutrients.
7. Vegetable stew:
The flavours of Sattvik vegetable stew are usually subdued and harmonious. A natural sweetness is imparted by using a variety of vegetables, and the taste is enhanced overall without being overbearing by delicate spices. Aromatic spices like turmeric, coriander, and cumin are frequently added to the stew, giving it a comforting scent. This dish is nourishing and comforting, perfect for any age, thanks to the blend of spices and veggies. With so many different veggies, attvik vegetable stew offers an abundance of vitamins, minerals, and antioxidants that are vital for good health. Foods that promote equilibrium in energy levels without creating crashes or spikes are known to be satitvik foods. The stew's spices and vegetables help to release energy gradually.
