During the festival of Navratri, people decorate their homes with dolls, diyas, and other colorful-looking confetti. There are nine days each year that are devoted to the three powerful goddesses, Lakshmi, Saraswathi, and Durga. In fact, Navratri is a great occasion that is lavishly celebrated in India. To foot-tapping music, men, women, and children all dance with their dandiya sticks. This is known as the "Garba dance." The gardens and other play areas are illuminated in the nights to create a lively festive atmosphere. Elders and housewives who practice devotional meditation fast for nine days each year in order to attract the blessings of Durga Maa. As a result, we've provided real vegan dishes for you to use throughout your Navratri-Vrat. 

When it comes to Navratri fasting, this is one of the most beloved recipes. You can have Sabhudana Khichdi, which is delicious and packed with nutrition. Here is the recipe

Ingredients:

Sabhudana, also known as Sago- 1 cup 

Diced potatoes- ½ cup 

Desiccated coconut- ½ cup 

Cumin seeds- 1 tsp 

Salt- Use rock salt as people prefer it during fasting time 

Asafoetida or Hing powder- for taste 

Lemon juice- ½ a cup 

Oil- 3 tbsp  

Fried ground nuts- ½ cup 

Method: 

In 1 to 1.5 cups of water, soak the sago. Spend at least 4 hours in the water. You give the Tapiaco or Sago pearls plenty of time to absorb the water thoroughly in this method. But after the soaking process, drain the extra water. Add three teaspoons of oil to a pan or Tawa. Add the cumin and mustard seeds to make them sputter. Add the potatoes, additional condiments, and fried groundnuts at this point. You can include hing powder and rock salt. Add the sabhudana gradually once the potatoes and groundnuts are golden brown. Now gently combine all the ingredients. To the mixture, you can add water diluted with lemon juice. Allow the pan to simmer for about 8 to 10 minutes. In this manner, the sago pearls also become crispy. Desiccated coconut and freshly chopped coriander can now be added as garnishes to the khichdi. 

Kala chana chaat 

Making a hearty and satiating supper is simple with the salad kala chana chat. In this manner, you can extend your fasting and still add a delectable cuisine without sacrificing your energy. This recipe also contains a lot of proteins, minerals, and antioxidants. Here is the recipe 

Ingredients: 

Kala Channa- 1 cup 

Cucumbers- diced/ sliced- 1 cup 

Tomatoes- diced/ sliced- 1 cup 

Asafoetida or hing powder- 1 tsp 

Sendha namak- for taste 

Lemon juice- ½ cup 

Ghee - 2 tablespoons 

Mustard seeds/ Cumin seeds- 1 tsp each 

Corriander- freshly cut 

Method:  

Kala channa needs to be cooked under pressure in a cooker. To ensure that the lentils are fully cooked, let the cooker whistle four or five times. Now remove the Kala Channa that has been pressure-cooked. Use ,cumin seeds and ghee to splutter it. Turn off the stove after the ingredients are finished sautéing. Add the cucumbers and tomatoes that have just been diced. Mix everything together gently. The components can be moved into a bowl.You can add lemon juice to the Kala Channa chat as the last step. Add fresh coriander as a garnish. 

Makhna Dry 

An delicious recipe that is entirely vegan is makhna dry. You can easily utilise this crispy recipe for your Navaratri fasting. Makhna or fox nuts are the main component in this versatile dish. Let's check out the recipe's execution! 

Inredients:  

Makhna or Fox nuts- 1 cup 

Diced tomatoes- 1 cup 

Chili powder/ turmeric powder/ hing/ aamchur powder/ cumin powder- 1 tsp each 

Freshly chopped corriander 

Roasted peanuts- ½ cup 

Oil- for shallow frying the makhna- 2-3 tbsp  

Method: 

Pick up a pan. Incorporate three teaspoons of oil. To sauté, add some cumin or mustard seeds. The peanuts can be added once the mustard seeds have begun to sputter. Allow the peanuts to shallow fry. Now you can gradually add makhna or fox nuts to the mixture. Allow the entire mixture to roast. For around 5-8 minutes, simmer is sufficient. Turn off the stove now, and let the mixture cool. Add each of the dry condiments one at a time to a bowl. These include aamchur powder, rock salt, hing/asafoetida, cumin powder, and clili powder. Mix the condiments thoroughly. To the same, add the fried makhna-peanut mixture. As you move the items to a larger bowl, toss them all together. Add tomatoes and finely chopped coriander to the mixture. good garnish Serving fresh!