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 7: 12 Bhavanas

​​Jainism puts a significant emphasis on one’s thought process. A person's behavior and actions are reflections of his/her internal thoughts. It is not only the action but also the intention behind the action that results in the accumulation of Karma. Hence, one should be very careful about his thoughts, and the subject matter of his thought.

Paryushan Parva is the time of reflecting or meditating on the twelve thoughts known as the Twelve Bhävanäs or Reflections. They are designed to serve as an aid to spiritual progress leading to the path of liberation. Let’s understand these 12 Bhavnas briefly.

1. Anitya – Impermanence (of everything), that is, contemplation on the fact that everything in this world including relations is transient and fleeting.
2. Asharana – Helplessness (against our karma). The soul is helpless against its own karma.
3. Ekatva – Solitariness (of the soul), that is, acceptance of the fact that I am alone in the world and alone will suffer or enjoy the consequences of my Karma.
4. Anyatva Distinctiveness (of the self from everything else). The knowledge that the world, my kinsmen, my body, my mind, all are distinct from my real self i.e. the soul.
5. Samsara – (inevitability of) transmigration, a reflection of the fact that the soul is ensnared in the continuous and sorrowful cycle of birth and death and cannot attain true happiness till it ends this cycle.
6. Loka – (the nature of) Universe, that is, contemplation on the fundamental truths about the universe that it is beginningless, uncreated, and operates according to its own laws—there is no divine omnipotent being responsible for the Universe.
7. Ashucitva – Impurity (of soul, on account of its association with karma)
8. Asrava – Influx of karma. Reflection of the fact that inflow of karmas is the cause of my mundane existence and there is no liberation as long as my soul is associated with karmas.
9. Samvara – Cessation of karmic inflow, that is, contemplation on the stoppage of karmic inflow by cultivating necessary virtues.
10. Nirjara – Shedding of karma, that is, shedding or destruction of karmas by penances.
11. Dharmasvakhyata – the path of righteousness, Reflection on the true nature of the path to righteousness based on true teachings of Jina through various practices like Ahimsa and non-attachment.
12. Bodhidurlabha – Rarity of finding the right path to enlightenment. Reflection on the fact that true enlightenment is very rare and many souls are deprived of moksha or liberation due to failure to reincarnate as humans and attain true teachings of the Jina.

MAHAVIR SWAMI AND HIS EMOTIONAL SERVANT

Paryushan Recipe by Neha Deepak Shah

TAMARIND RASAM VADA

Ingredients

For the Tamarind Rasam

• 3 tbsp tur dal, washed and soaked for an hour
• 1-2 tbsp sambhar masala
• 1 small lemon sized ball of tamarind, soaked in warm water for an hour
• 1 tsp Oil
• 1⁄2 tsp Mustard seeds
• 8 to 10 dried curry leaves
• 2 pinches of Asafoetida
• 1 Dried red chili
• 2 dried Green Chillies, roughly broken
• 6 to 7 Black peppercorns
• 1 tsp Cumin seeds
• 1 tsp Whole coriander seeds
• 1 tsp Kashmiri red chili powder Salt & Black Salt
• Jaggery, optional
• 2 tbsp dried mint leaves
• 2 to 3 cups of water (750 ml)

For the crispy vadas:

• 1 cup dhuli Urad dal (without skin), washed and soaked in water for about 6 hours
• 2 to 3 tbsp Ice cold water
• 2 dried Green chilies Salt, to taste

Method

For the Rasam

1. Pressure cook the soaked dal with some water for up to 3 whistles. Remove, let the steam escape, and cool to lukewarm.
2. Then blend to smooth and set aside.
3. For the Spice Mix – In a mortar pestle, pound the coriander seeds, cumin seeds, peppercorns together to make a coarse powder. Add the Kashmiri red chili powder to this and keep it aside.
4. Heat oil in a saucepan or kadhai, add the mustard seeds, dried curry leaves, dried green chilies, red chili, and asafoetida. Add the spice mix, a splash of water, and cook for another 30 seconds.
5. Now, add the blended dal and bring to a boil.
6. Then, add the soaked and strained tamarind juice to this, followed by water.
7. Add the sambhar masala, jaggery and season with salt and black salt.
8. Simmer on low flame for 7 to 8 minutes. Add in the dried mint leaves to this & serve hot with vadas.

For the Vadas

1. Wash the urad dal well and soak it in water for about 5 to 6 hours. Drain off the water completely.
2. Blend this along with dried green chilies to make a smooth paste. Add 2 to 3 tbsp Ice Coldwater if required. Don’t make the batter very liquidy.
3. Make sure the blender does not become hot. The batter should look fluffy, white, and shiny.
4. Transfer this to a bowl and beat it using your hand for 5 minutes until the batter becomes aerated. It should be very fluffy and to test the batter, drop a little batter in a bowl of water, it should float up.
5. Transfer this to a bowl and beat it using your hand for 5 minutes until the batter becomes aerated. It should be very fluffy and to test the batter, drop a little batter in a bowl of water, it should float up. If it does that means, it is light and airy.
6. Make sure you are beating well.
7. Heat oil in a kadhai. Wet your fingers, take some batter and drop it in medium hot oil. Fry these until it becomes golden.
8. You can also make these in the APPE PAN – Just put a little oil in the pan and add small portions of the batter in the slots. Cover the pan, and flip it. Cook on low flame until it is golden all over.
9. Serve as you like!!