On Mohini Ekadashi, devotees observe fasting and refrain from consuming tamasic and rajasic foods, focusing instead on satvik food that nourishes the body and soul. Satvik foods are fresh, light, vegetarian, and often include fruits, vegetables, and dairy products. If you’re preparing for Mohini Ekadashi or simply looking for satvik recipes, here are some easy-to-make dishes that can be part of your menu for the day: 1. Sabudana Khichdi A popular dish during fasts, Sabudana Khichdi is light, easy to digest, and packed with energy. Ingredients: 1 cup sabudana 2 medium-sized potatoes (boiled and chopped) 1 tablespoon ghee 1 teaspoon cumin seeds 1-2 green chilies (optional) Fresh coriander leaves Rock salt (sendha namak) Lemon juice 1/4 cup roasted peanuts (optional) Method: Rinse the sabudana thoroughly and soak it for 4-5 hours or overnight. Heat ghee in a pan, add cumin seeds, and fry them until they splutter. Add the green chilies and boiled potatoes. Stir and cook for a minute. Add the soaked sabudana and cook on low heat, stirring occasionally. Season with rock salt and garnish with lemon juice and fresh coriander leaves. Top with roasted peanuts for extra crunch 2. Makhana Kheer Makhana is a great source of protein and is light on the stomach, making it perfect for fasting. Ingredients: 1/2 cup makhana 2 cups full-fat milk 2-3 tablespoons sugar (or to taste) 1/4 teaspoon cardamom powder A few saffron strands (optional) Chopped almonds and pistachios for garnishing Method: Heat a pan and dry roast the makhana until they become crispy In a saucepan, heat the milk and bring it to a boil. Reduce to a simmer. Add the roasted makhana, sugar, and cardamom powder. Let it cook for 10-15 minutes. Stir occasionally to prevent the milk from sticking to the bottom. Garnish with chopped almonds and pistachios. Serve warm or chilled. 3. Aloo & Lauki Sabzi A simple and nourishing vegetable dish that is easy to prepare during fasting. Ingredients: 2 medium-sized potatoes (peeled and chopped) 1 small bottle gourd (peeled and chopped) 1 teaspoon cumin seeds 1 tablespoon ghee Sendha namak (rock salt) 1 teaspoon ginger Fresh coriander leaves Method: Heat ghee in a pan, add cumin seeds, and let them splutter.Add the grated ginger and sauté for a minute Add the chopped potatoes and bottle gourd to the pan. Stir well.Season with sendha namak and cook on low heat until the vegetables are soft. Garnish with fresh coriander leaves and serve hot with a simple roti or rice.