Of the many Hindu festivals that are in active practice in Trinidad & Tobago, Divali is certainly one of the most visually beautiful among Trinidad's dramatic and colourful festivals. If there is one occasion where jubilation for one and all abounds in the entire Hindu world, it is Divali - the Festival of Lights. The humblest of homes will be lighted by a row of Diyas (earthern lamps). In the night, the bursting of bamboos, the sounds of a pan with carbide exploding and fireworks light up the earth and the sky which produces an unfolding scene of merriment. Faces of children radiate colourfully with a rare charm. The sight of everyone adorned with new and bright clothes, especially ladies decorated with their beautiful ornaments, captures the social mood at its happiest. Divali is rich in meaning and significance to the Hindu and non-Hindu alike and quite recently in Trinidad & Tobago, it is now enjoyed by all and sundry. It is hoped that not only it's physical aspects will be enjoyed but that it's various participants will revel in the higher realms of it's spiritual and metaphysical dimensions toward the goal of transforming themselves and society to be a better place for all.

INTRODUCTION

Divali is a five day festival and commences on the Trayodashi or 13^thKrishna paksha) in the Hindu month of Kaartik and concludes on the Dwitiya or the 2^nd day of the bright fortnight (Shukla paksha) of the same month. The origin and development of Divali share a unique history derived from India's wealth of history and scriptural lore. Divali comes from two root sanskrit words: ’dipa’ – meaning light and, ’avali’, which means rows and is therefore properly referred to as Dipavali. Due to India's rich diversity, the festival has a very ancient history and has been attributed a number of meanings that carry underlying themes. Dipavali holds an abundance of lessons to mankind that are physical, spiritual and metaphysical in nature. In it's various contexts, any individual or group thereof may learn valuable lessons of life that engender the practice of a kindred spirit toward all. Unfortunately, only certain aspects of its depth are explored which robs members of society of its manifold values. In terms of history, it's earliest development can be traced to references in the Rig Veda that link it's significance to an Agricultural festival honouring the abundance of nature at the autumn harvest. The wealth of this age were fertile land, cattle and abundant crops. Other events occurring concurrently or at this time added many other connotations that gave the festival additional meanings. To date the start of this festival is not possible due to it's antiquity but from evidence available, from Dr.P.V.Vartak, day of the dark fortnight ( Vastav Ramayan, it appears to have been celebrated possibly before 7600 B.C.

In Hindu scriptures, the essential spiritual messages of this sacred Hindu festival is the triumph of good over evil, and the triumph of light over darkness. This reaffirms to the Hindu the famous saying of sage Vyaasa, 'dharmaadarthashcha kaamashcha...' - through right conduct wealth and fulfilment of desires are obtained. In it's metaphysical context, this festival also celebrates cycles of time, the ebbs and flows of energy and the manifestation of light of the Divine.

PREPARING FOR DIVALI

During the month prior to the observance of Divali, Hindus in Trinidad & Tobago begin by fasting, this is to facilitate the other celebrated observances of Pitri Paksha, Navaratri and Ram Leela. In the weeks prior to Divali, the family comes together to perform the various chores necessary to make it a successful observance. The whole Hindu community comes alive as each individual has a responsibility either within the family or within the community. The family participates in thoroughly cleaning their home and repainting when necessary, and shopping. The lady of the household in Hindu tradition is called the Griha-Lakshmi as it is believed that Goddess Lakshmi is resident in married women of the household and are to be honoured by husbands as a manifested form of the Devi.
Women are truly at their best in managing the resources of the home, while planning, directing, controlling and monitoring the activities taking place. The women are particularly hard at work as all clothes, dirty linen and curtains are washed and fresh ones are installed. Sweets such as Ladoos, Gulab Jamun, Barfi and peera are prepared for Divali. Indeed they are a wealth of talent comprising of management experience, unsurpassed culinary expertise and property management. Men also clear gardens of weeds and ensure that the yard and drainage is sparkling clean.

In olden times both men and women made Dadhi (Curds) as well as grated coconuts nightly for the preparation of oil and made wicks from raw cotton called Rui. Where there are community projects for Divali, many gather for their meetings to ensure that things like the cutting of the Bamboo, organization of transport, decorations etc. are properly organized well in advance of the festival.

TIPS FOR OBSERVING DIVALI SAFELY

Although Divali has been celebrated from ancient times, many accidents and injuries occur every year. This has largely resulted from people either not paying attention to details or being too hurried in their preparations. The following is a list of common errors that can be avoided:

HOME

Deeyas are to be washed in water on the day they are to be lit, this causes them to not absorb as much oil or to get hot too quickly.
When filling oil in deeyas, use a bottle with a small mouth, this gives control and ensures that little oil is spilt.
A good method of "lighting up" is to fill the oil in deeyas, place wicks, move them to the desired spot and then light them. This ensures that little oil is spilt as this can be messy to clean afterward.
When placing lighted Deeyas in the home, always ensure it is not next to flammable objects such as aerosols cans, plastics, wood or curtains. Always ensure that it is in a place that it cannot be knocked over or kicked over easily.

COOKING

When using a Chulha be careful to have a Saaphi (Cloth Rag) and a bucket of water to put out the fire if necessary.
When using a gas stove, always ensure that tanks are away from the source of heat and that a bucket of water or if possible a fire extinguisher is available. Periodically it would be advisable to throw some cold water on a cloth and place over the body of the gas tank, if it becoming too hot.
Make sure the hose is not kinked, cracked or cut and the head used for connecting the hose to the tank is properly placed and well fitted tightly.
When using a microwave do not place any tin foil or metal objects in it when heating
Do not place things in microwave with shells to cook such as dried coconuts, heated shells can cause explosion and damage.
When using oil or Ghee ensure objects and foods are dry as drops of water can react with these to produce very nasty burns.

BAMBOOS & CARBIDE

Do not allow children to burst bamboos unsupervised
When bursting bamboos always face the front of the bamboo away from the wind.
Never blow the bamboo just after its bursts sometimes it can "blow-back" causing facial burns.
When using a pan with carbide, never face this toward a person or animal, the flying cover from the pan can cause injury to the person or animal.

FIRE CRACKERS/STARLIGHTS AND FIREWORKS

Always ensure that the person using it knows how to do so safely,
Never hurl any of these toward or behind any person or animal, not only can these can cause serious burns but they can also trigger heart attacks or in the case of an animal a biting response.
Never keep these next to flammable materials or throw these in areas that there is dried grass or rubbish these can start fires.
Always use these away from the roofs of houses or buildings.
Make sure that there is a supply of water or fire extinguisher handy when using

DECORATIONS

When cutting bamboos always wear a pair of boots, gloves and protective eyewear to avoid scratches, bruises etc.
Cut bamboos by swinging cutlass away from your face, foot or hand to prevent accidental cuts
Always carry a big red triangle of cloth to tie to projecting end of bamboos on transport vehicles.
Make sure bamboos are well secured with strong ropes on vehicles (shouldn't move easily.)
When making decorations always bend bamboos away from your face as breaking bamboo can cause eye damage.

HISTORY/TRADITIONAL ARTS

The festival has given rise to the development of many traditional arts in the forms of arts and crafts, e.g. Acting, design of clothing, costumes, decorations, making murtis, malas (garlands), pottery, oil, ghee, yogurt, sweets and Drums.

In Hindu society, all people were given a particular profession in society and were given a name (both masculine and feminine) that denoted the profession examples are Tailors were called(Dharji), makers of Malas (Maali/Maalin), woodcutters (Lakrihaara), potters (Kohaar), blacksmiths (Lohaar), Goldsmiths (Sonaar), water carriers (Paanihaara) etc. Each had a function and role to play in important festivals which ensured that the whole community spirit stayed alive. The tradition is to pass on this knowledge in the family from generation to generation. Much of this information is gradually being lost as people do not make an attempt to document it, so that others can benefit by it. For the benefit of those who may not have access to a guide the following traditional items are given

MAKING COCONUT OIL

In olden times a group of people in the Hindu community known as the Teli (pronounced Tay Lee) people used to make oil as a profession.

PREPARATION

Dried coconuts are gathered, washed, and then husked. The shells of the coconuts are broken and the hardened jelly is removed and placed in a container. This is then grated finely.

METHOD

Wash grated coconut in warm water, strain the milk obtained in a container and let it sit overnight.

By the next morning the oil will rise to the top, separate it from the milk with a large spoon.

Place in an iron or steel pot and let it cook on slow heat until brown granules form, then let it cool.

Strain the oil either with a fine strainer or with a porous cloth while warm.

Fill in bottles and cap tightly.

NOTE: The grated remains of the hardened coconut jelly can either be used to feed animals such as cows or it can also be used to be mixed with leaves and cow dung to make a natural fertilizer for plants.

MAKING GHEE - BUTTER

In olden times those people in the Hindu community known as the Gopis (cow herds) the males (Gual) and females (Gualin) used to make Ghee (Churned butter and Phalka-clarified butter), Dadhi (Curds), Maatha (Milk Whey) and Paneer (cheese) as a profession. When making dairy products to be used in Puja, there are several rules that have to be observed for it to be considered pure and fit to be offered in Puja.

RULES

Milk should not be taken from a cow that gave birth within the last 21 days.
Milk should not be taken from a cow that is in "heat" - natural mating cycle.
Milk should not be taken from a cow is in it's menstrual cycle or diseased or impregnated.
The cow and person milking it, must both have a bath (person wears clean clothes) before milking.
Vessels used to collect and boil milk should be exclusively for that purpose, never been in contact with tamasic (meat, alcohol, filth of any sort) items and washed thoroughly.
Women handling the milk should also not be in their menstrual cycle.
Person should also not have eaten meat or consumed alcohol before handling.
Chulha or stove is to be cleaned before lighting fire and floor of kitchen is to be mopped.
When products are made, they are not to be tasted or eaten before being offered in Puja

METHOD

CHURNED BUTTER

Boil 1gallon of Fresh cow's milk in slow heat.

Remove the cream that comes to the top from the milk and keep in a covered bottle.

Repeat this procedure for 3-4 days - depending on amount that is desired.

Pour cream into a clean vessel and add 1-2 quarts of cold water depending on quantity of cream.

Mixture should then be thoroughly churned with a Dhal Ghotni (swizzle stick)

Ghee will rise to the top, separate with a large spoon.

PHALKA GHEE - CLARIFIED BUTTER

Place the churned ghee in a pot either iron (best for this) or steel. (Aluminum pots have been proven as a cause of alseimers disease - memory loss).

Boil the ghee in slow heat, some of the cream will form granules (called Karochan), let ghee cook until the granules get brown. Remove ghee from fire, when ghee cools, strain into a bottle and cover tightly.

NOTE: The milk and water remaining is called Maatha. This makes a refreshing drink by adding salt and geera to taste.

MAKING DADHI - CURDS

METHOD

Boil 1gallon of fresh cow's milk in low heat until color changes to a light pink.

Remove the cream that comes to the top from the milk and keep in a covered bottle. (Do not store in a refrigerator.) When cooled, store the milk that remains in the refrigerator.

Let the cream sit for 2 days un-refrigerated, until it becomes sour. This is called Jhoran

Pour cream into the milk and then let the mixture sit for another 2 days un-refrigerated.

MAKING MEETHAI - Indian Confectionery

In olden times a male or female person in the Hindu community known as Halwaee (male) or Halwain (female) used to make these sweets as a profession. When making Confectionery products to be used in Puja, there are several rules that have to be observed.

RULES

Rules for milk as above should be observed.
Person should not be sick (colds and contagious diseases etc.)
Person(s) making it, must be thoroughly cleaned physically by bathing (clean clothes are worn).
In the case of women their hair should also be tied in a Jora (Bun) and the Odni (scarf) should cover their hair completely.
Vessels used for making confectionery should be exclusively for that purpose, never been in contact with tamasic items and washed thoroughly.
Women should not be in their menstrual cycle.
Person should also not have eaten meat or consumed alcohol before handling.
Chulha or stove is to be cleaned before lighting fire and floor of kitchen is to be mopped.
When confections are made, they are not to be tasted or eaten before being offered in Puja.

When these rules are observed, the confectionery is considered to be pure and fit to be offered in Puja.

MAKING SATTWA - locally called Chilli Bibi

In olden times, this confectionery was made at Divali, because the corn used is offered to Lakshmi Devi as Naivedya.

INGREDIENTS

1/3 lb White rice
1/3 lb Corn
1/3 lb Channa - (chick peas)
1/2 lb White sugar

METHOD

Wash rice, corn and channa and let dry

Parch rice, corn and channa in a frying pan.

Grind all three together in a Hand-mill - (Food processor/osterizer not recommended) while warm.

Mix with sugar and serve.

MAKING GULAB JAMUN

Depending on the amount required to be made, quantities of the ingredients can be increased in proportion.

INGREDIENTS

1cup white flour
1and 1/2 lb powdered milk
1/4 lb butter - unsalted
2 Table spoons fresh ground Elaichi - (cardamom seeds)
2 oz. Ghee
3/4 lb sugar
1 Quart of unused vegetable/coconut Oil - for frying

METHOD

Mix ingredients 1-5 together, form little dumplings and fry dumplings in oil over low heat.

Boil sugar with 1 cup of water until it becomes a syrup called Paag.

Put the dumplings into a Metal container, and pour sugar syrup slowly while turning dumplings

Place Gulab Jamuns in an open container until firm and dried, try not to let them touch each other

MAKING LADDU

This confectionery is made at Divali, because it is considered as a favorite treat of Lord Ganesh and is offered as Naivedya. - at least 8 or 108 should be offered.

INGREDIENTS

1lb Ground Dhal (split peas powder) called Besan
1/2 lb white sugar
1 level Table spoon tumeric called Haldi
2 Table spoons fresh ground Elaichi - (cardamom seeds)
3 Table spoons Ghee
1 tin condensed milk
1 Quart of unused vegetable/coconut Oil - for frying

(Saffron -called Kesar, is a stringy red-brown flower of a plant found in the East, Tumeric- called Haldi is a local root used to make Haldi. In Trinidad tumeric is called Saffron but it is not Saffron)

SPECIAL UTENSILS

Jharna - Sieve with large holes 1/4-3/8 inches big. This can easily be made by constructing a small rectangle of sheet metal nailed at the ends to a piece of wood and puncturing the sheet metal with a big nail.

METHOD

Mix Besan (split pea or channa powder) with small amount of water and 1table spoon tumeric, mix well together and let soak for half of an hour.

Heat oil to medium hot.

Place Jharna over oil and rub mixture over the holes, small droplets will form called Mucchi.

Fry Mucchi until light golden brown, remove and let cool. Grind Mucchi in a hand mill.

Boil sugar with 1 cup of water until it becomes a syrup called Paag.

Mix all ingredients together and form into small hand rolled balls called Laddus.

Grease container with a little Ghee.

Place Laddus in an open container until firm and dried, try not to let them touch each other

MAKING MODAKA -TILLY CAKE

In olden times, this confectionery was made at Divali, because it is both dear to Lord Ganesh as well as Lakshmi Devi and is offered as Naivedya, at least 8 or 108 should be offered.

INGREDIENTS

1/2 lb white Tila - sesame seeds
1/2 lb white sugar
1 table spoon finely ground fresh ginger
1/2 lb sugar

METHOD

Wash Tila seeds and dry, then parch.

Boil sugar with 1 cup of water until it becomes a syrup called Paag, let it get viscous (thickened)

Add Tila seeds.

Add ginger and stir mixture together evenly.

Grease a metal container or place waxed paper on its surface.

Form little balls with the mixture called Modakas

Place Modakas in open container until they become firm and dried, try not to let them touch each other .

MAKING GULGULLA -BANANA FRITTERS

This is a traditional snack made for serving to guests.

INGREDIENTS

1lb ripe bananas
1/2 lb brown sugar
1/2 lb white flour
1/4 lb raisins
1 table spoon finely grated cinnamon
1/4 lb ground rice
1 tablespoon baking powder
1 Quart of vegetable/coconut oil for frying

METHOD

Mix ingredients 1-7evenly together, Heat oil to medium temperature, then make little patties about 1 -1/2 inches big

Fry patties in oil until golden brown. Serve when warm.

MAKING KHEER -RICE PUDDING

This is a traditional dish made for Devi Puja, and is offered as Naivedya to Lakshmi Devi.

INGREDIENTS

1lb white rice - Should be picked and not contain broken or rotten grains
2 cups water
3/4 lb white sugar
1 table spoon finely ground fresh ginger
1/4 lb raisins
1/4 lb crushed almonds
2 bottles fresh cow's milk
1 piece of cinnamon - finely grated.

METHOD

Wash rice and boil in 2 cups of water for 15 minutes on low heat.

Add ingredients 3-8, mix ingredients evenly together and let cook until rice becomes soft.

MAKING SOHARI AND LAPSEE

Sohari and Lapsee is a sandwich like preparation that is used as an offering in Devi Puja.

INGREDIENTS

1 lb Flour - Should be fine and unused, not lumpy
1 lb Tin or a small bottle Homemade Ghee - Should be fresh and unused.
1 pack full cream/evaporated - It is better if Fresh Cow’s milk is available.
5 tablespoons Honey
1/3 pound White Sugar
18 grains Cloves Whole cloves without heads - flowered (These are called female cloves)

OPTIONAL INGREDIENTS

¼ lb Chana ( chick Peas ) - Whole, not weevel eaten & Soaked in water for 3 hours
1 Coconut Grated - If using preprocessed dried coconut it should not be rancid or old.

UTENSILS REQUIRED

Frying pan, pot spoon, can opener, strainer, mixing bowl.

METHOD OF PREPARATION

NOTE : It would be advisable if the Soharies are made before the Lapsee so that the Lapsee can be spread

on Sohari without hardening in the pot as it becomes unmanageable when it hardens.

PREPARTION OF SOHARI

Place a small amount of Ghee (5 tablespoons), together with 3 tablespoons of honey, milk & ½ pound of flour into a mixing bowl.

Knead ingredients together until a smooth consistency is obtained.

Make dough into small balls about 1 inch in diameter

Roll small balls with a rolling pin ( Belna ) until it is flat and circular – About 4 inches in diameter.

Place approximately ½ pound of Ghee into frying pan [ stove should be on high heat]

When ghee has become molten, place flattened dough gently into pan and let fry.

Keep pouring molten ghee with pot spoon from on top.

Remove when the dough has become a light golden colour and crisp.

PREPARATION OF LAPSEE

Place a small amount of Ghee (4 tablespoons) in frying pan [stove should be on high heat]

When ghee has become molten place ½ pound of flour in frying pan and parch lightly.

Mix the parched flour with 1/3 pound of white sugar and strain the mixture.

Place a small amount of Ghee (4 tablespoons) in frying pan [stove should remain on high heat] and let it melt.

Add five cloves and fry.

Add strained mixture of flour and white sugar and stir quickly.

When the mixture has gained a slightly thick consistency, remove pot from heat.

Spread Lapsee on Soharis and let cool. Then one can place the second Sohari on the first.

Some people add Chana and Grated coconut along with a pair of cloves to each Sohari Pair to form a Divine Sandwich !

Typically 10 Sohari pairs are arranged on a Thali and decorated with1 Sprig of holy leaves

Tulasi leaves for Lakshmi and Sarasvati Devi, Bel (Bilva) leaves are used in the Puja of Durga or Kali Devi.

MAKING MOHAN BHOGA - FOOD OF ATTRACTION

This is a traditional dish that can be made for all types of Puja, and is offered as Naivedya (food) to all deities worshipped. On a note of interest what one offers is termed as Naivedya, when consecrated by the deity what one receives is termed as Prashad (sacrament).

INGREDIENTS

1lb Cream of wheat - unsalted
2 table spoon finely ground fresh ginger
2 table spoon finely ground elaichi - cardamom seeds
1/4 lb raisins
1/4 lb crushed almonds
3 cups water
3/4 lb white sugar
1/2 bottle fresh cow's milk or 1 pack of evaporated milk - Carnation® milk is best.
4 ozs. Ghee

METHOD

Parch cream of wheat in Ghee in low heat

Add ingredients 2-5.

Boil sugar in water and add milk

Pour in mixture of cream of wheat and stir briskly until mixture is even and lumps have disappeared.

MAKING KAAJAL ( locally called Kaajar )- COLLYRIUM

Traditionally on Divali night this is made, and it is used for two purposes.

As a cosmetic for Devi and is offered in Puja
As a medicine that is applied on the eyelids, this removes colds of the eyes.

METHOD.

- Two sets are to be made, what is used personally may not be used in Puja.

Wash three large deeyas and let dry. Place on a metal tray.

Fill two deeyas with fresh Ghee and add Battis (wicks), then light. Recite the mantra "Aum" 10 times

Rub the inside of third deeya with Ghee and place over other two lighting deeyas.

On the next morning, remove the soot that has built up on the Deeya on top and fill in a small bottle.

IMPORTANCE OF CLEANING

The cleansing aspect of this festival is particularly important for a number of reasons and is to be done on a number of levels. In it's ordinary sense fasting, is normally thought of as abstaining from meat and it's by-products as well as alcohol. However, there are other levels of fasting such as eating fruits instead of cooked foods or abstaining entirely from food and surviving on water. All of these produce results commensurate with the degree of difficulty of the fast. The eating of a fruit diet is recommended as it is not too harsh to be maintained for a prolonged period. This not only rids the body of toxicity but also increases the frequency of vibration of one's body which is composed of the Panch Koshas or sheaths of energy that protect the spirit. These are called Anandamaya (Sheath of bliss), Vijnanamaya (Sheath of intellect), Manomaya (Sheath of mind), Pranamaya (Sheath of life-force), Anamaya (Sheath of food) in this order, from the highest going outward to the lowest. It should be noted that these sheaths are energy based and are to be thought of as a protective sheath that has four successively finer levels of energy within it – going inward. This is generally called the Aura and has been scientifically proven by the use of Kirlian photography and the discovery of molecules, atoms, particles and sub-particles. The increase in energy allows one to harmonize the frequency of these energy sheaths and resonate more closely with higher universal energy levels, which if prolonged will result in being able to tap into higher states of consciousness quite easily. Fasting for the month ensures that the Anamaya kosha (which takes between 21 days to one month to clean) produces a proper electrochemical balance in the body which enhances one's health considerably.

The spiritual disciplines normally associated with fasting, also purifies the consciousness by sublimating and controlling the lower consciousness of men. To cleanse one's mind special disciplines are employed which are Yama and Niyama. The material aspect aside, the higher purpose of this festival is to transform oneself gradually through repeated observance from darkness to light, to be lead from untruth to truth. Hence a personal sacrifice must be made to build up one's personal power for ease of transformation. Inner enemies are mental and psychic in nature, specifically Anger, Passions, Greed, Jealousy, Pride and Vices.

YAMA

The laws of abstention are restraints in the form of non-violence to all beings, sexual continence, truth, honesty, forbearance, mental fortitude, straight forwardness, moderation in diet, purity both bodily and mental. These laws of abstention are upheld in a three-fold way being mental, verbal and physical. For example if one does not think violent thoughts, one will not speak violent words thereby not attracting violent situations causing one to enact physical violence.

NIYAMA

The laws of observance are austerity, contentment, belief in God, charity, worship of God, listening/reading scripture, discernment, modesty, repetition of prayers (Japa), sacrifice to God, Ishta Devata {tutelary deity}, fellow men, animals and ancestors. Jointly these two sets of disciplines causes one to dissipate the minimum amount of mental and psychic energy while also building the power of one's state of energy and consciousness.

Cleaning of one's home, temples and surrounding in a physical sense is generally done for aesthetics in addition to which it promotes sanitation and removal of disease. However, by cleaning it spiritually (washing with consecrated water and performing rites such as the Vastu Yaag or Havan ) one ensures that negatively charged energies are removed. This ensures that the behaviour patterns that resonate with lower vibration energies are controlled. This is useful in minimizing quarreling, jealousy, pride, and anger as some of the major types of lower consciousness. It is for this reason that Hindus are forbidden from entering their temples and homes with shoes/slippers, they should also wash their feet before entering the place.

Although not a traditional requirement, a simple rite of spiritual cleansing involves the mixing of large quantities of salt in water for washing the various places. Salt is a well-known purifier of negative energies and ensures that any such build up which may contribute to the manifestation of a disease (physical or mental) is dissipated.

There are three mantras that can be used to accomplish this :

Bhu Suddhi - Purification of Place.

"Apasarpantu te bhutaa ye bhutaa bhuvi samsthitaah, ye bhutaaVighnakartaras te gacchantu Sivajnayaa"

Bhuta Suddhi - Removal of evil spirits

Apakramantu bhutani pisacaas sarvatodisham sarvesaam avirodhena brahmakarma samarabhe

Om Sahasraara Hum Phat Svaha.

Prayer to Ksetrapaala - Lord Shiva's attendant -Commander of the spirit world

Om Teksnaadanamstra mahaakaaya kalpaanta dahanopama

Bhairavaaya namas tubhyam anujnaam daatum arhasi

On a metaphysical level this is indeed necessary as the law of cosmic waste requires that nature transmutes stagnant energy to make way for higher vibration energies that will promote growth and change. One learns the art of cleaning and preparing of one's body, mind and the environment. This ensures that the highest possible state of vibration is derived and maintained, when worship is performed it produces auspicious results in concordance with the Law of Karma. This is the wealth that nature provides and is eagerly sought as it manifests auspicious results for all. It should be the goal of all people to demonstrate social responsibility by taking care of the environment not only by cleaning but also proper disposal of garbage and by planting flowers and trees to beautify the place.

FIVE DAYS OF DIVALI

First day is known as DhanTeras and is dedicated to the worship of Lakshmi Devi. It is also called DhanTrayodashi which commemorates the birth of Lord Dhanvantari who is the destroyer of diseases, giver of longevity. Dhanwantari was the very famous physician of the gods in heaven and founder of the Hindu school of medicine.

According to Puranas, Asuras or demons were on the verge of overpowering the devas or demigods, who approached Lord Vishnu for assistance. Lord Vishnu instructed them to churn the ocean until amrita or nectar was obtained and told them that upon partaking of this nectar they would become invincible and gain immortality.

The devas together with the asuras (demons) churned the ocean until many treasures began to emerge. Among these were the divine cow Surabhi, Parijata–tree of paradise, then came Dhanvantari who had the vessel containing Amrita or nectar. Finally from the ocean depths emerged goddess Lakshmi radiant with beauty, seated on a lotus. The important message is that this world is the ocean in which there are both negative and positive forces. The goal of the virtuous is to seek out the positive ones.

Day two (day before) Divali is called Chhoti Divali, a minor Divali. This day is Chaturdashi or 14^th day of the dark fortnight which is called Narak Chaturdashi . It commemorates the day on which Lord Krishna delivered earth by beheading the evil demon Narakasur also known as Bhauma, son of mother earth – Bhumi devi. Through severe penance Narakasur secured boons which gave him enormous power and strength. He abducted sixteen thousand daughters of devas, gandharvas, purushas and others and held them captive in a harem. His wicked deeds reached unbearable proportions forcing the devas, to approach Lord Krishna and supplicate him to destroy Narakasur. Lord Krishna agreed and destroyed Narakasur in a fierce battle and freed the 16,000 women kept in captivity. In order to remove any stigma from them, Lord Krishna gave all 16,000 of them the status of his wives. Mother Earth, whose son was Narakasur, requested from Lord Krishna that the day be celebrated with jubilation which Lord Krishna granted and since then this tradition has continued. Mother Earth, knowing that the Lord had punished her son for the sake of the welfare of the world, consoled herself. By her insight and understanding she has set an example of how one should put aside one's personal joys and sorrows in the interest of a greater good. Narakasur represents the ever present evil that grows in the darkness of our less alert moments whereas Lord Krishna makes us aware of Asuric (demonic) tendencies and helps us guard against it.

In some regions of India, this day is also celebrated as Kali-Chudash and is dedicated to Maha Kali whose might and power is sought for the destruction of unrighteousness and injustice. Her power is manifested in it's physical and spiritual contexts and is essential for an individual as well as society to survive and flourish. This power when used positively, produces benevolent results, however the same energy produces malevolent results, when misused or incorrectly applied. Shakta's (worshippers of Devi) and Tantrik's celebrate this night as Maha ratri (great night). On this night recitation of mantras and the making of Yantras are commenced as it is believed intense spiritual light and power pervades the universe, awakening and empowering both the mantras and Yantras easily. This practice is also recommended for the next day.

Kali is the feminine form of the Sanskrit word Kaal [time] not to be confused with the word Kaala which means dark. Her consort is Maha Kaal or Lord of time, this means that Kali is the active power of God in the form of time that enables one to transcend time. For mortals, millions of moments in time pass between the stage of recognition of God to the point of the soul being perfected before it can acquire liberation or Moksha. The worshipper requires a mechanism for allowing him/her the means to regenerate physical and mental faculties so that he/she can continue in search of liberation.

It would be foolish of people to not know that God who creates them also has the power of death over them.

God is the Creator, preserver and Destroyer of all things. In the Universe, one thing that is constant is change and death of old thoughts, ideas and beliefs. In several Puranas, Kali is generally described as dark, fanged, emaciated and terrible to look at. These descriptions are misleading statements for three reasons: 1) Pure consciousness has no form, it can assume all forms. 2) The terror of the form that appears in a worshippers consciousness is commensurate with the level of impurity in the mind of the worshipper 3) The lesson that this form teaches is that one must transcend the terrible to be able to witness divine beauty as divine beauty can indeed be terrifying to mortal consciousness. Yogini Tantra calls her Visvamata or Cosmic Mother, she is also referred to as the highest of the Dasha Maha Vidya or 10 Great Wisdom forms of the Goddess. Descriptions of her radiant blackness and devouring nature are also found in many texts, which again is misleading. One of the names of Devi is “ she of frightening lights “, what many do not understand is that she is light of an intensity that is blinding, additionally that by the intensity of her light she is all consuming! Very few can withstand her transformative energies as she is brutal in killing of a worshipper’s false concept of the nature of the universe by her lightening like illumination of the worshipper’s intellect. She takes one’s false thoughts concepts and actively forces one to see those misconceptions.

Tarpana (ablution of flowers, water, rice, barley and black sesame seeds) is offered on this day to Yama (god of death) and Bhishma, the son of Santanu. The water has to be consecrated with the following mantras :

Facing south, place right hand into the water and recite :

Mantra to Invoke Ganga into water.

" Om ! Kuruksetra Gaya Gangaa Prabhaasa Puskaraani Cha, tirthaany etaani punyaani, tarpanpanakaale bhavantu iha. "

Mantra for offering of Tarpana to Yama and Chitragupta :

"Om Yamaaya Dharmaraajaaya Mrityave Chaantakaaya cha Vaivavasvataaya Kalaaya Sarva bhuta Kshyaaya cha Audumbaraaya Dadhanaaya Nilaaya Parmethine Vrikodaraaya Chitraaya Chitraguptaaya vai namah "

Mantra for offering of Tarpana to Bhisma :

" Vaiyaaghrapadya gotraya Sankriti pravaraya cha aputraya dadmy etad salilam Bhisma varmane."

In the evening a special diya with four wicks called “Yama dipa” is lit in a clean spot at an elevation somewhere outside the house usually near a tulsi plant, as it is lit devotees pray that they may be protected from the four cardinal directions. Additionally that they may be blessed with fulfillment of dharma - righteous conduct, artha - wealth in its various manifestations, kama - righteous desire and moksha-liberation.)

Day three is Dipavali and falls on Amavasya (new moon). Lord Ganesh (remover of obstacles) and Maha Lakshmi Devi puja is done. The business community open their New Year's account with Her worship. An early morning `oil-bath' on this day is prescribed followed by a bath in Ganga's water.

The process of taking the oil bath is as follows: Mix half a cup of oil with a cup of ground chickpeas (Channa), and add one half teaspoon of tumeric powder to assist in skin purification. Add just enough water to make it a thick but spreadable paste, mix by reciting the mantra :" Aum Sreem Mahalakshmyai Namah ", 108 times. Apply it evenly, rubbing it downward as you apply. Let it dry until it begins to crack. This acts as a mask for the whole body and is intended to purify the skin giving it a beautiful complexion.

To invoke the presence of Ganga Devi a special mantra is uttered loudly over water while the index finger of the right hand is placed in the water.

Jal Suddhi Mantra : ( Mantra of water purification and invocation of Ganga Devi)

"Aum Gange cha Yamune Chaiva Godavari Sarasvati Narmade Sindhu Kaveri Jalesmin sannidhim kuru"

In addition this day is auspicious for offering prayers and gratitude to one's ancestors. Traditionally, there are five types of Shraddha (Feasting of the ancestors) that are performed which are called as Briddhi, Ekoddishta, Aabhyudayika, Sapindi Karana and Paarvana. It is recommended that the paarvana shraddha be performed on this day. (Mahanirvana Tantra - Arthur Avalon Page 234). This is a complicated procedure and one should be advised by a competent purohit (priest) for its successful completion.

On this day, the whole family comes together to decorate the family home and the puja mandap. Special meals are shared and gifts are exchanged among family members. The entire family is gathered together for Lakshmi puja, conducted just before dusk and prior to lighting of the diyas. Prayers are offered by devotees to Mother Lakshmi for spiritual as well as material wealth. Lakshmi Devi's blessings are essential in making our lives prosperous, fruitful as well as peaceful. The types of wealth sought are the bounties of nature, health, purity of mind and intellect, friends, family, and material wealth.

The third day, is named Balipratipada, after Bali, the grandson of Prahalad, conquered the entire world and devas who were now subject to his rule. Although he was King of the daityas (devas) and daanavs - demons. On the day, Lord Vishnu, taking the form of a dwarf by name Vaamana, approached Bali, for a boon of space equal to his three steps. Bali, known for his charity, gladly granted the boon. Vaamana now grew into a gigantic form; with one step he covered the entire earth, with the second he covered the outer sky, and asked Bali where he should keep his third step. Bali, left with no other choice, showed his own head. Lord Vishnu placed his foot on Bali's head and pushed him down to the netherworld, the rightful territory of Bali's reign. However, Bali prayed to the Lord that he might be permitted to visit the earth once a year. People make an image of Him out of cowdung, sprinkle curds before it and offer their respects to him on this day (Skanda Purana 2,4,10,15). It is said that those who perform this worship are freed from diseases and enjoy prosperity. Bali has been identified as a spirit of vegetation and is propitiated so farmers will have a good harvest. Bali revealed to Mankind that the entire universe belongs to the divine and to gain everlasting peace one must open oneself to the love of god.