Chef Ruchika Jain

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The best way to break a fast? A warm cup of Dhanagra.

Some traditional recipes are more than just food — they carry memories, customs and generations of tradition.

Dhanagra is a traditional warm drink enjoyed after fasting, especially during Paryushan and Daslakshani. It is comforting, nourishing and made with traditionally warming ingredients that make it a beautiful way to ease back into food after a fast.

Want my traditional Dhanagra recipe?
Comment “FASTING” and I'll send you the recipe.

And if Dhanagra is part of your family's fasting tradition, tell me — did you grow up having it too?

Keywords: Dhanagra recipe, Paryushan special, Daslakshani, fasting recipe, Jain fasting food, traditional Jain recipes, drink to break fast, traditional Indian drink, Paryushan recipes, Jain food, fasting food

Joining the trend…80’s ke baad kahaan chalna hai wo bhi bata dena😃

A traditional Rajasthani preparation made with ker, sangri, kumatiya and leswa, this dried vegetable pickle is a beautiful example of Rajasthan’s traditional food preservation.

During Paryushan, many Jain families follow dietary practices that include avoiding certain fresh vegetables. Traditional dried ingredients like these have long been part of Jain and Rajasthani kitchens.

✨ RECIPE ✨

INGREDIENTS
• ¼ cup ker
• ¼ cup kumatiya
• ½ bowl sangri
• ¼ cup leswa
• 5–6 tbsp mustard oil
• 1 tsp hing
• 2 tbsp Rajasthani red chilli powder
• 3–4 tbsp coriander powder
• ¼ tsp turmeric
• Salt to taste
• 2–3 tbsp amchur powder
• 5–6 dried amchur pieces, soaked 2–3 hours

METHOD
1️⃣ Wash ker, sangri, kumatiya and leswa several times to remove all dirt and sand. Soak for 2–3 hours.

2️⃣ Transfer to a pressure cooker with fresh water and cook for 2 whistles. Drain completely.

3️⃣ Heat mustard oil in a kadai until smoking hot. Let it cool slightly.

4️⃣ On low heat, add hing and red chilli powder. Stir quickly so the spices don’t burn.

5️⃣ Add the drained ker, sangri, kumatiya and leswa. Mix well.

6️⃣ Add coriander powder, turmeric, salt and amchur powder. Mix thoroughly.

7️⃣ Drain the soaked whole amchur pieces and add them in. Cook on low heat for 5–7 minutes, stirring occasionally.

8️⃣ Cool completely and transfer to a clean, dry glass jar.

✨ The achar can be served immediately, but letting it rest for a few hours allows the spices to come together beautifully.

Save this recipe for later ❤️

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