Navdanya Siridhanya Havisya

Rare ingredient story

• Navdanya millet mix: Foxtail, little, browntop, barnyard, kodo, ragi, jowar, proso, pearl—now rarely grown together.
• Sourcing: Sattvahar contracts Deccan millet conservancy farmers; each batch labelled with field coordinates.
• Preservation: Roasted separately and stone-milled weekly to prevent rancidity.

The sacred method

• Vessel: Soapstone kalchatti
• Fire: Mango wood embers
• Timing cue: Nine ladle pours, each dedicated to a planet

• Steam must smell grassy, not nutty—stop roasting earlier if dark.
• When spoon stands upright briefly, starches have gelatinised.

Ayurvedic & seasonal wisdom

• Dosha focus: Tri-doshic, leaning vata grounding
• Benefits: Diverse amino acids, resistant starch, and trace minerals rebuild gut lining post-fast.
• Consumption notes: Eat warm with pepper-topped ghee; avoid jaggery additions on fasting day.

Sojal's revival notes

• Seed library support:We store millet mother seeds in clay granaries near Bidar, ensuring farmers can replant after failed monsoons.
• Chant archive:QR on recipe page lets you stream recorded Vedic lines to keep timing authentic.

Ingredients

Method

1. Soak each millet for 6 hours; drain and sun-dry on cotton cloth.
2. Dry roast millets individually until aromatic, then stone-grind coarsely.
3. Heat ghee, splutter cumin, curry leaves, pepper.
4. Add moong dal, toast lightly, then stir in millet mix.
5. Pour water in three additions, whisking to prevent lumps; simmer 20 minutes.
6. Season with rock salt and serve with ghee drizzle.

Preservation actions