DHAN TERASH – MOONG LAPSI ON THE MENU

Dhan Teras marks the start of Diwali Festivities.  It is the first of the five days followed by Kali Chaudash, Diwali, Padwo and Bhai duj or Bhai bij.  Each of the five days have their own significance and legends associated with it.  The foods prepared on this day are of traditional variety.

Dhan Terash is the day on which we seek blessings from Lord Ganesha (always worshipped first in all auspicious events) and Lakshmi, the Goddess of wealth and good fortune.  It is customary to purchase items of gold or steel on this day and then use this in the puja.  The puja is done at an auspicious time of the day as per the panchang and generally involves bathing the dieties of ganesh and Lakshmi in panchamrit ie: milk, sugar, curds, honey and ghee followed by a gentle bathing in water.  After the bathing, the dieties are offered, kumkum, abil, gular, chawal and flowers.  The same process is followed for Riddhi Siddhi, Lord Ganesha’s consorts and the dieties are given a gracious welcome.  A silver coin is then bathed and anointed in the same manner followed by your purchase of gold or steel.  The purpose is to bring the dieties, Riddhi. Siddhi, wealth and good fortune in the house. Ghee lamps are lit all over the house to enusre every nook and cranny is lit up.  Dhan means wealth.

There are many legends linked to Dhan Terash however, the most popular one states that Lord Rama returned to Ayodhya from 14 years in exile to ensure that the promise his father King Dashrath had made to his wife Keikei would be fulfilled.  It is said that when the Lord was returning home, the good ciitzens of Ayodhya lit ghee lamps to light up the Lords path home and  hence the tradition has carried on over centuries.

i will be making moong lapsi on Sunday 11th November, the day of dhan terash and here is the recipe and method for both moong and lapsi

In our household it is customary to cook moong and lapsi (broken wheat kernels) on this day.  In fact, moong lapsi are cooked in gujarati households on most important days and celebrations such as graduations, passing of exams, new jobs, new businesses, welcoming guests, saying farewell to visitors and so on.

MOONG

3/4 CUP MOONG (pressure cooked in 1/2 cup water)

1 tsp salt

1/2 tsp ginger paste

1/tsp chilli paste

1 tbsp crushed tomato

1/4 tsp turmeric

3/4th tsp dhana jeera

fresh cilantro

WAGHAR

3tbsp oil

1/2 tsp mustard seeds

1/2 tsp jeeru

1/4 fenugreek seeds

few leaves limbdo

pinch of asafoetida

1 dry red chilli

Heat up the oil for tempering in a spacious pan. now add the other tempering ingredients and let them start to crackle.  Now add the pressure cooked moong with the stock (water that the moong are cooked in) and add all the other spices ie. salt, turmeric, tomato, dhana jeera etc.  Bring to a rapid boil to let it  thicken slightly and take off the heat. Garnish with cilantro and serve with rotli or puri, shak and rice..

LAPSI (BROKEN WHEAT KERNELS)

1 cup lapsi (broken wheat)

3 cups water

1/2 cup jaggery (gur)

1/4 cup ghee

1 tbsp sultana

1/2 cup mawo

pinch saffron

first mix the water and jaggery and bring to boil.  Now in a separate pan, heat ghee and add lapsi mix and roast until pinkish in color.  Now to this roasting lapsi, add the jaggery water and let the laspi kernels absorb the water on a low heat.  halfway through the cooking process add the sultana and saffron. You will note the kernels will fluff up like rice.  Once the water is absorbed, add the mawo, gently mix this in and garnish with pistachios and serve.