Ukadiche Modak

Ganesh Utsav is one of the festivals I have celebrated while growing up. It is the biggest festival celebrated in Maharashtra, the Ganesh Utsav/ Ganesh Festival.. Lord Ganesh/Ganpati being the favorite god of all Maharashtrians, this festival is celebrated on account of His birthday.

It is observed during the Hindu month of Bhadra (mid-August to mid-September) and the grandest and most elaborate of them, especially in the western India state of Maharashtra, starts on Vinayak Chaturti [4th day of the month of Bhadra]  lasts for 10 days, ending on the day of 'Ananta Chaturdashi'.

Celebration

A life-like clay model of Lord Ganesha is made 2-3 months prior to the day of Ganesh Chaturthi. The size of this idol may vary from 3/4th of an inch to over 25 feet.

On the first day of the festival, it is placed on raised platforms in homes or in elaborately decorated outdoor tents for people to view and pay their homage. The priest, usually clad in red silk dhoti and shawl, then invokes life into the idol amidst the chanting of mantras. This ritual is called 'pranapratishhtha'. After this the 'shhodashopachara' (16 ways of paying tribute) follows. Coconut, jaggery, 21 'modakas' (rice flour preparation), 21 'durva' (trefoil) blades and red flowers are offered. The idol is anointed with red unguent or sandal paste (rakta chandan). Throughout the ceremony, Vedic hymns from the Rig Veda and Ganapati Atharva Shirsha Upanishad, and Ganesha stotra from the Narada Purana are chanted.

For 10 days, from Bhadrapad Shudh Chaturthi to the Ananta Chaturdashi, Ganesha is worshipped. On the 11th day, the image is taken through the streets in a procession accompanied with dancing, singing, to be immersed in a river or the sea symbolizing a ritual see-off of the Lord in his journey towards his abode in Kailash while taking away with him the misfortunes of all man. All join in this final procession shouting "Ganapathi Bappa Morya, Purchya Varshi Laukariya" (O father Ganesha, come again early next year). After the final offering of coconuts, flowers and camphor is made, people carry the idol to the river to immerse it. Some people do the Visarjan after 1 ½, 2, 5 or 7 days.

The whole community comes to worship Ganesha in beautifully done tents. These also serve as the venue for free medical checkup, blood donation camps, charity for the poor, dramatic performances, films, devotional songs, etc. during the days of the festival.

Chhole (Chana Masala)

Ingredients:

Kabuli Channas/Garbanzo Beans: 1 ½ cups
Water: 6 cups

Oil: 1.5 Table spoons

Tomatoes (pureed): 3

Ginger Garlic paste: 1 Table spoon

Black cardamoms (or green Cardamoms) : 3-4

Bay leaf: 1 big

Cumin seeds (jeera): 1 Tea spoon

Mustard Seeds: 1 Tea spoon

Coriander Powder: 1 Table spoon

Turmeric Powder: 1 Tea spoon

Red Chile Powder: 1 Tea spoon

Garam masala powder: 1 ½ Tea spoon

Crushed Tea Powder: 2 Tea spoons

Sugar to taste

Salt to taste  

For Garnishing:

Onion: ½

Cilantro (Coriander leaves): 8-10 springs

Procedure:

1.      Wash and soak Garbanzo Beans (Chaana) overnight.

2.      Add soaked garbanzo beans and 5 cups of water into a pressure cooker.

3.      In pressure cooker add salt and 1 tspn crushed tea powder.

4.      Close pressure cooker and allow it to whistle 4 times, lower heat and cook for another 20 min.

5.      Once done, allow the pressure to go down and then open.

6.      Separate the water (broth) and the Channas, do not discard the water.

7.      In a deep pan, heat Oil on medium heat.

8.      Once hot, for Tadaka :  add mustard seeds, cumin seeds, black cardamoms (or green cardamoms), bay leaf.  

9.      Let mustard and cumin seeds splatter.

10.  Add ginger-garlic paste.

11.  Add tomato puree.

12.  Sprinkle some salt so that the tomatoes gets cooked fast.
Add all the powdered spices to this mixture (turmeric powder, red chili powder, coriander powder, garam masala powder ).

13.  Add the broth from cooked garbanzo beans. Let it cook together to form a smooth gravy.  

14.  Add cooked garbanzo beans and mix again.

15.  Simmer for 5-7 minutes. Stir occasionally.

16.  Garnish with chopped onions and chopped cilantro with a slice of lemon on the side.

17.  Serve hot with Puris, Bhaturas, Bread, Chapati, Parathas or Naan.