Karwa Chauth Food Recipes: On Karwa Chauth, the fast—observed without water throughout the day—is broken only after sighting the moon and performing the associated rituals. It is important to be mindful of what you eat when breaking your fast. While many women opt for deep-fried items like *puri* or *kachori*, sweets, or spicy dishes, it is much better to consume a light and nutritious meal after having an empty stomach for such a long time. You don’t need to buy expensive ingredients from the market; you can easily prepare delicious dishes using staples already available in your kitchen, such as lentils (*dal*), rice, yogurt, and vegetables. Let’s explore some options you can prepare after sighting the moon on Karwa Chauth.

Dal-Chawal (Lentils and Rice)

If you enjoy traditional Indian food, *dal-chawal* is an excellent choice for breaking your fast. Lentils provide essential amino acids, while rice offers carbohydrates; together, they provide the body with a complete, high-quality protein source.

Ingredients

Arhar (Toor) Dal (split pigeon peas) – 1 bowl
Rice – 1 bowl
Water – 4 bowls (in total, adjusted for the lentils and rice)
Turmeric, salt – to taste
For the *tadka* (tempering): Ghee or oil, cumin seeds, asafoetida (*hing*), green chilies, chopped onion, and tomato (optional)

Preparation Method

Rinse the lentils and rice thoroughly in clean water (either separately or together) 2–3 times.
In a pressure cooker, combine the lentils, water (approximately 3 bowls), turmeric, and salt. Cook until 3–4 whistles.
Cook the rice—either by boiling it in a pot of water or by pressure-cooking it for 1 whistle—and set it aside.
Heat some ghee or oil in a pan. Add the cumin seeds, asafoetida, chopped green chilies, onion, and tomato, and sauté until golden brown.
Add this *tadka* (tempering) to the cooked lentils. Pour the dal (lentils) over piping hot rice and serve, accompanied by some pickle or a salad.

Moong Dal Khichdi

Moong dal khichdi is an excellent option for breaking a fast. It has a soft texture and, when prepared with minimal spices, is very easy to digest.

Ingredients
1 cup hulled (skinned) moong dal
1 cup rice
1/2 cup chopped mixed vegetables
1 medium tomato, 1 chopped green chili
1/2 tsp ginger paste, 1/4 tsp garam masala
2 dried red chilies, 1 tsp whole spices (khade masale)
3 tbsp ghee, 1/4 tsp turmeric powder
1/2 tsp red chili powder, salt to taste
1/2 tsp cumin seeds, 1/8 tsp asafoetida (hing)
1/2 tsp mustard seeds

Preparation Method

To prepare moong dal masala khichdi, first wash the moong dal and rice thoroughly and set them aside.
Heat ghee in a pressure cooker, add the whole spices, followed by the vegetables, and sauté them.
Add the rice, moong dal, and water to the cooker, then pressure cook until done.
Separately, heat ghee in a pan, add cumin seeds and asafoetida, then stir in the tomato, green chili, turmeric powder, salt, red chili powder, ginger paste, and garam masala; cook for a while.
Add the prepared khichdi to this mixture and cook for about 10 minutes.
Adjust the consistency of the khichdi to your preferred level of softness. You may also serve it with a side of yogurt (curd).

Kadhi Chawal

Kadhi chawal is prepared using yogurt or buttermilk and gram flour (besan), which promotes the growth of probiotics (beneficial bacteria) in the gut and supports healthy digestion.

Ingredients

Yogurt or buttermilk (2 cups), gram flour/besan (3–4 tbsp), turmeric powder, red chili powder, salt, water, and additional gram flour for making pakoras (fritters). Ghee or oil, mustard seeds, cumin seeds, fenugreek seeds, asafoetida (hing), curry leaves, dried red chilies, and finely chopped onion, garlic, and ginger.
Rice (1 glass), water (1.5 to 2 glasses), and a little bit of cumin seeds.

Preparation Method

In a large vessel or bowl, whisk the yogurt and gram flour (besan) thoroughly until smooth and free of any lumps.
Add turmeric powder, red chili powder, and enough water to create a thin batter.
Heat some ghee or oil in a pan or kadhai. Add the mustard seeds, cumin seeds, fenugreek seeds, asafoetida, curry leaves, and dried red chilies.
Add the finely chopped onion, garlic, and ginger, and sauté lightly.
Pour the prepared yogurt-gram flour mixture into this tempering (tadka) and bring it to a boil, stirring continuously.
Once it comes to a boil, reduce the heat and let it simmer for 15 to 20 minutes.
Prepare gram flour fritters (pakoras) and add them to the kadhi; cook on low heat for another 5 minutes so that the fritters absorb the flavors of the kadhi.

Finally, add salt and garam masala.
In a pressure cooker or pot, heat some ghee and add cumin seeds; then add the rinsed rice and water. Cook until 2 whistles (if using a pressure cooker) or boil until the rice is cooked.
Serve the kadhi and pakoras over hot rice, topped with a little ghee or an extra tempering (tadka), and accompany with pickles and papad.

A Bowl of Yogurt and Seasonal Fruits

If you prefer something light to eat after breaking your fast, you can prepare a bowl of fresh fruits and yogurt. For this, use bananas, apples, pomegranates, and fresh yogurt. Chop the fruits into small pieces and mix them with the yogurt. Avoid adding extra sugar. This option is particularly useful for women who do not like to eat heavy food immediately after breaking a fast. If consuming yogurt causes acidity or stomach discomfort, you may choose to skip it.

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