Dear Sadharmik brothers and sisters,

Jai Jinendra!

🙏

Paryushan/Das Lakshana Parva

Anumodna During Paryushan & Das Lakshan 2021

JAINA will recognize Tapasvis by publishing their name and City in eNewsletter and www.jaina.org.

Eligibility

1. Adults (18+) : 8 or more Upvas
2. Youths ( Below 18 years) : 3 or more Upvas

Please email your Full Name, Adult/Youth, City, and Number of Upvas at jainahq@jaina.org.

Day 6: Three Jewels of Jainism

Right Conduct (Samyak Charitrya)

The three jewels are interconnected and work in tandem. One cannot have Right Conduct without the Right Knowledge and one cannot have the Right Knowledge without the Right Perception. Right Conduct comes from the awareness of what is right and what is wrong and by doing what is right. It is practicing the Right Knowledge as revealed by the Tirthankaras and the Jinas. At the core of their teachings is the practice of non-violence as a solution to the problem of karma. However, ahimsa has to be practiced in conjunction with other teachings. A follower of Jainism should not have any doubt about the teachings of the Jinas. From faith comes the conviction and the resolve to remain committed to the path. Faith in the doctrine is therefore the first commitment expected of each follower.

Mahavir Swami And Chandanbala Story

Paryushan Recipe by Neha Deepak Shah

MOONGLET PIZZA

Ingredients

• 1 cup Green Moong Dal, wash & soak for 2-3 hrs
• 1 dried Green Chilly
• Salt
• 1/2 tsp Eno

For Toppings

• Harissa sauce, recipe mentioned below
• 1⁄2 cup Grated paneer Seasoning- chilli flakes, oregano, dried parsley

Method

1. Blend the soaked and strained dal with green chilli to a smooth paste. Add in salt and eno and give a good mix.
2. Pour onto a hot non stick pan. Cover and cook on medium flame till golden brown from bottom.
3. Flip and cook from the other side, smother harissa sauce on the top followed by grated paneer and seasonings.
4. Cover and cook for another two minutes and its ready!
5. Remove, slice and serve hot. 6. Enjoy!

HARRISA SAUCE

Ingredients

• 8 to 10 Kashmiri Red Chillies, soaked in water for an hour
• 2 spicy Kolhapuri dried red chillies, soaked in water for an hour
• 1⁄2 tsp Coriander seeds 1⁄2 tsp Cumin seeds
• 1⁄2 tsp Amchoor
• 1 tbsp Oil

Method

1. Remove the seeds from the chillies, drain all the water.
2. Dry roast the coriander seeds and the cumin seeds until it turns fragrant.
3. In a grinder, add the red chillies, roasted spices, salt, pepper, oil along with the amchoor.
4. Grind it into a smooth paste.