Tag Archives: Losar

Tibetan Buddhist Holidays 2019

February 5 2019: Losar (Tibetan New Year)

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Tibetan Buddhist nuns at Dolma Ling Nunnery and Institute celebrate Losar. Photo courtesy of Olivier Adam.

Losar, the Tibetan New Year, is a very special time of year. This year, February 5th is the first day of the Earth Pig Year of 2146 according to the Tibetan calendar. Losar-related rituals fall into two distinct parts. First, the nuns, like all Tibetans, say goodbye to the old year and let go of all its negative or bad aspects. Part of this involves cleaning one’s home or room from top to bottom. After that, the Losar or “new year” is welcomed with prayers and by inviting all good, auspicious things into our homes and our lives. Special food is prepared such as such as khapse and a noodle soup called guthuk. See this recipe for vegetarian guthuk.

March 10 and March 12: Tibetan Uprising Day

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Nuns, monks, and lay people hold Tibetan flags and banners as they take part in a demonstration in Dharamsala, India to mark March 10th, Tibetan Uprising Day. Photo courtesy of the Nuns’ Media Team.

While not a Tibetan Buddhist holiday, March 10th is a very important date in the Tibetan calendar. This year marks the 60th anniversary of the Tibetan National Uprising. Around the world, Tibetans and their supporters remember and pay tribute to all those who have sacrificed their lives for Tibet’s struggle. An estimated one million Tibetans have perished and 98% of monasteries and nunneries were destroyed under the Chinese occupation.

March 12th 2019 marks the 60th anniversary of the Tibetan Women’s Uprising. Sixty years ago, following the National Uprising Day on March 10th, thousands of Tibetan women gathered in front of the Potala Palace in Lhasa to demonstrate for Tibetan independence.

June 17 2019: Saga Dawa Düchen

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Every year, during the month of Saga Dawa, over a period of several days, the nuns at Dolma Ling Nunnery read the entire Tibetan Buddhist canon or Kangyur, the 108 volumes of the spoken words of the Buddha. Photo courtesy of the Nuns’ Media Team.

The most important month in the Tibetan lunar calendar is Saga Dawa, the 4th month which runs from June 4th to July 2nd 2019. The 15th day of this lunar month, the full moon day, is called Saga Dawa Düchen. Düchen means “great occasion” and this day is the single most holy day of the year for Tibetan Buddhists. In 2019, Saga Dawa Düchen falls on June 17th. Saga Dawa Düchen commemorates the birth, enlightenment, and parinirvana of Buddha Shakyamuni. In other Buddhist traditions this occasion is known as Vesak or is sometimes called Buddha Day.

Saga Dawa is known as the month of merits. Tibetan Buddhists make extra efforts to practice more generosity, virtue, and compassion in order to accumulate greater merit. Tibetans believe that during this month, the merits of one’s actions are multiplied. On the 15th day of the month the merits of one’s actions are hugely increased.

July 6: His Holiness the Dalai Lama’s Birthday

Around the world, His Holiness the Dalai Lama’s birthday on July 6th will be celebrated with happiness and prayers for his good health and long life. This year His Holiness the Dalai Lama turns 84. The nuns will pray and make special offerings of tsok, khataks (prayer scarves), and sangsol (incense offering) to His Holiness. It’s a day of celebration with special food, such as Tibetan momos, the steamed savory dumplings that are much loved by Tibetans around the world and that are often made on Tibetan Buddhist holidays.

July 16: Universal Prayer Day

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Tibetan Buddhist nuns hang new prayer flags on Universal Prayer Day. Photo courtesy of Nuns Media Team.

Universal Prayer Day or Dzam Ling Chi Sang falls on the 15th day of the 5th month of the Tibetan Lunar calendar, so in June or July. It is a time for spiritual cleansing. Tibetans hang prayer flags and burn juniper twigs.

August 4 2019: Buddha’s First Teaching

Called Chokhor Düchen, this important day falls on the fourth day of the sixth lunar month. This day is the third “great occasion” (düchen) in the Tibetan Buddhist calendar. It celebrates the first teaching by the historical Buddha, named Siddhartha at birth and commonly known as Shakyamuni Buddha. On this day, over 2,500 years ago, the Buddha gave the teaching of the Four Noble Truths in Sarnath, shortly after attaining enlightenment in Bodhgaya. This event is known as the “turning of the wheel of dharma”. In Theravada traditions, this event is remembered on Dhamma Day, also known as Asalha Puja, and is generally marked on the full moon of the eighth lunar month. To celebrate Chokhor Düchen, Tibetan Buddhists make pilgrimages to holy places, offer incense, and hang prayer flags.

November 19 2019: Buddha’s Descent from Heaven

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Tibetan Buddhist nuns praying. Photo courtesy of Olivier Adam.

Another “great occasion” or düchen in the Tibetan Buddhist calendar is Lhabab Düchen. This date commemorates the Buddha’s descent from the heavenly realm following his visit there to teach his deceased mother. Lhabab Düchen occurs on the 22nd day of the ninth lunar month, according to Tibetan calendar. On this day, the karmic effects of our actions are multiplied millions of times. In the Tibetan Buddhist tradition, people engage in virtuous activities and prayer to gain merit and to mark this special occasion.

February 24 2020: Losar (Tibetan New Year)

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Butter sculptures and offering made by the Tibetan nuns for Losar, Tibetan New Year.

Losar in 2020 falls on February 24th, 2020 and is the Year of the Iron Mouse 2147 in the Tibetan calendar.

Tibetan Buddhist Holidays in 2019 and the Tibetan Nuns Project Calendar

It is still possible to order copies of our 2019 Tibetan Nuns Project calendar. It’s a great way to keep track of the Tibetan Buddhist holidays and all the special events throughout the year.

Tibetan Buddhist Holidays 2018

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This is an illustrated list of some of the major Tibetan Buddhist holidays in 2018, as well as some other important dates in the Tibetan calendar.

Each year, the Tibetan Nuns Project publishes a Tibetan calendar with the Tibetan Buddhist holidays and other important ritual dates, plus phases of the moon, inspirational quotes, and major US and Canadian holidays. This beautiful 2018 calendar is still available from our online store and proceeds from it’s sale help to provide education, food, shelter, and health care for over 700 Buddhist nuns living in northern India.

February 16 2018: Losar (Tibetan New Year)

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Tibetan nuns throw tsampa (roasted barley flour) into the air to mark Losar, Tibetan New Year. Photo courtesy of Olivier Adam

Losar, the Tibetan New Year, is a very special time of year. This year February 16th is the first day of the Earth Dog Year of 2145 by the Tibetan calendar. Losar-related rituals fall into two distinct parts. First, the nuns, like all Tibetans, say goodbye to the old year and let go of all its negative or bad aspects. Part of this involves cleaning one’s home from top to bottom. After that, the Losar or “new year” is welcomed with prayers and by inviting all good, auspicious things into our homes and our lives. Special food is prepared such as such as khapse and a noodle soup called guthuk. See this recipe for vegetarian guthuk. Continue reading →

Tibetan Losar Prayers and Ceremonies in Dharamsala

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This is a guest post about Tibetan Losar celebrations at two Buddhist nunneries in India by Dominique Butet and with photos by Olivier Adam.

Last month, on 19 February 2015, my partner Olivier Adam and I participated in the ceremonies for Tibetan New Year or Losar at Geden Choeling Nunnery in McLeod Ganj, Dharamsala in northern India.

In the very early morning, at 3:30 a.m., the 135 nuns of the nunnery were already sitting in the temple, beginning their Losar puja or prayers with great dedication.

We shared cups of traditional Tibetan salty butter tea with the nuns. Then two nuns brought the offering of tsampa (roasted barley flour) around to everyone so that we could celebrate the start of the new year by throwing tsampa into the air and wishing everyone “Losar Tashi Delek” (Happy New Year) with pure, joyful smiles.

Two nuns carry a chamar bo, an open, decorated box with one half filled with chamar, made of roasted barley flour or tsampa and the other half filled with roasted barley. People are invited to take a pinch of the chemar then offer a blessing with three waves of the hand in the air, then taking a nibble. Photo courtesy of Olivier Adam.

Inside the temple, the sound of the prayers grew to fill the entire space and the nuns’ voices were accompanied by bells and Tibetan hand drums (damaru). We were each served sweet rice with dry fruits, followed by a delicious tsampa soup served with all sorts of nuts and dates. Just as sweet tea was brought to the temple, we were also each given the authentic khapse, the deep-fried pastries served at Losar. They come in all sizes, but the ones we were given looked like two big open ears! (You can learn more about khapse by reading this Tibetan Nuns Project blog about these New Year’s cookies.) Continue reading →

Tibetan New Year Cookies or Khapse

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A special part of any Tibetan New Year or Losar celebration is the eating of khapse, deep fried Tibetan cookies. This blog post will give you a glimpse of Dolma Ling Nunnery in India and the some of the preparations by the nuns for Losar. In the days leading up to Losar, the Tibetan nuns, like Tibetan lay people all over the world, will be working hard to prepare large batches of these crispy cookies.

Tibetan Buddhist nuns at Dolma Ling Nunnery in northern India making khapse for Tibetan New Year. Photo from the Tibetan Nuns Project 2014.

Khapse (or khapsay) means literally “mouth-eat” and they are a staple of Tibetan New Year’s celebrations everywhere. While these biscuits are made for other celebrations as well, such as weddings and religious events such as the enthronement of a lama, it’s at Tibetan New Year that they are ubiquitous.

Nuns at Dolma Ling Nunnery making khapse for Tibetan New Year 2014

The dough for the khapse is usually made with flour, eggs, butter and sugar. It is then rolled out and made into different shapes and sizes. The most common shape is the small twisted rectangular pieces which are served to guests.

Tibetan khapse ready for frying. This shape is made by cutting the dough into a narrow rectangle and then making a slit in the middle. Then one side of the khapse is pulled through.

Larger and more elaborate shapes are made as well, including the so-called Donkey Ears or bhungue amcho (also known as khugo). These are large elongated hollow tubes of crispy pastry that are stacked up on the Losar altar as both a food offering and as a decoration. Strings of dried Tibetan cheese are draped over the top.

Stacks of a special type of khapse made by the nuns decorate the Losar altar at Dolma Ling Nunnery in northern India. Photo from the Tibetan Nuns Project 2014.

Traditionally, khapse would be deep fried in butter or mustard oil, but in exile the nuns use corn oil. The deep frying give the cookies their distinctive light brown or yellow color.

Inside the nunnery kitchen at Dolma Ling, the nuns fry large batches of khapse in big vats of hot oil.

You can make khapse at home. For a recipe for Tibetan khapse, visit our friends at YoWangdu Tibetan Culture. Happy Losar!

Vegetarian guthuk soup: A recipe for Tibetan New Year

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To celebrate Losar or Tibetan New Year, we want to share with you a vegetarian recipe for the very popular Tibetan noodle soup, called guthuk. This special soup is eaten on the night of the 29th day of the 12th month, or the eve of Losar.

We’d like to thank our friends, Lobsang and Yolanda at YoWangdu Experience Tibet (www.yowangdu.com) for sharing this recipe with us. They have many wonderful Tibetan recipes on their website.

Guthuk is the only Tibetan food that is eaten only once a year as part of a ritual of dispelling any negativities of the old year and to make way for an auspicious new one. The base of the soup is actually a common noodle soup called thukpa bhatuk, but at the end of the year, this daily favorite is transformed into a special dish that is also a bit of a game.

Vegetarian guthuk soup. Photo and recipe courtesy of YoWangdu.com

Guthuk gets its name from the Tibetan word gu meaning nine and thuk which refers generally to noodle soups, so guthuk is the soup eaten on the 29th day. The gu part of the name also comes from the fact that the soup traditionally has at least nine ingredients. In this vegetarian version of guthuk, the nine main ingredients are mushrooms, celery, labu (daikon radish), peas, tomato, onion, ginger, garlic, and spinach. A traditional guthuk would include meat (yak or beef) and dried cheese. Continue reading →

Video of Losar at a Tibetan Buddhist nunnery

Losar Video

Losar-related rituals fall into two distinct parts. First, the nuns like all Tibetans, say goodbye to the old year and let go of all its negative or bad aspects. Part of this involves cleaning one’s home from top to bottom. After that, the “new year” or Losar is welcomed, with prayers and by inviting all good, auspicious things into our homes and our lives.

Here’s a Losar video showing preparations and celebrations at Dolma Ling Nunnery and Institute near Dharamsala, northern India with photos taken by the nuns themselves. The nunnery is home to over 230 nuns. Enjoy and Happy Losar!

Celebrating Losar at a Buddhist Nunnery

Vegetarian Momo Recipe

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Tsel Momo or Vegetarian Momos: Steamed Vegetable Dumplings
Our profound thanks to Lobsang and Yolanda at YoWangdu Tibetan Culture for their support of the nuns and for sharing both this recipe and their beautiful photos. The recipe has been edited here for length. If you want to see more of their Tibetan recipes, including meat momos, visit their website at www.yowangdu.com

Traditionally in Central Tibet, there were sha (meat) momos and eventually vegetable fillings began to appear as well. Typical vegetarian momos (tsel momos) are stuffed with a potato filling, but Lobsang at YoWangdu Tibetan Culture has created his own blend of tofu, bok choy and shiitake mushrooms to make momos that are light and delicious.

For 2 people (Makes about 25 momos)

Dough Ingredients

2 cups white all-purpose flour
3/4 cup water

If you don’t have time to make them yourself, look for dumpling wrappers, wonton, potsticker, gyoza or shu mai wrappers in many major grocery stores. These will taste a bit different than the kind we make, but they will work.

Filling Ingredients for Vegetarian Momos

1/2 large onion (we use red onion)
1 and 1/2 tablespoons minced fresh ginger
4 cloves of garlic
1/2 cup minced cilantro
1 cup baby bok choy (about 2 clusters) or cabbage
5 ounces super firm tofu
2 stalks green onion
6 largish shiitake mushrooms (you can substitute white mushrooms)
1 teaspoon salt, or to your taste
1 tablespoon of soy sauce
1/2 tablespoon vegetable bouillon
1/4 cup of cooking oil (we use Canola)

Prepare the Dough

Mix the flour and water very well by hand; knead until you make a smooth, flexible ball of dough (About 5 minutes)
Leave your dough in a pot with the lid on, or in a plastic bag, while you prepare the rest of the ingredients. You should not let the dough dry out or it will be hard to work with.

Prepare the Filling for Vegetarian Momos

Chop the onion, ginger, garlic, cilantro, bok choy, tofu, green onions and mushrooms into very small pieces.
Heat 1/4 cup of cooking oil in a pan to high and add chopped tofu. Cook on medium high for 2 minutes, until the edges are brown (cooking all water out).
Add chopped mushroom and cook another 3-4 minutes. Cool completely (very important) and add to filling mix.

Making the Momo Dough Circles

When your dough and filling are both ready, it is time for the tricky part of making the dumpling shapes.

Place the dough on a chopping board and use a rolling pin to roll it out thinly, about 1/8 inch thick. It should not be so thin that you can see through it when you pick it up.
Cutting the dough into circles: Turn a small cup or glass upside down and cut out circles about the size of your palm. Pinch the edges of each circle to thin them.

Shaping a Half-Moon Momo

(To do this, you might want to also watch this video showing how the two traditional shapes are made.)

Prepare a non-stick surface and a damp cloth or lid to keep the momos you’ve made from drying out while you’re finishing the others (lightly-greased trays of steamer with lid or wax paper and a damp cloth).
Hold a dough circle in your left hand, slightly cupping it. Put about a tablespoon of your veggie filling in the center of the dough. Start with a small amount, try to not overfill.
Starting on one edge and moving to the other, pinch the two sides of the dough together, creating a curved crescent shape. The bottom side of the momo will stay relatively flat, whereas the pinched edge has folds to allow for the bulk of the filling. Be sure to close all gaps so that you don’t lose juice while cooking.

Cook Your Momos!

Finally, you should boil water in a large steamer. (Tibetans often use a double-decker steamer, to make many momos at one time.)
Oil the steamer surface lightly.
Once the water is boiling, place the momos a little distance apart in the steamer as they will expand a little bit when they cook.
Steam the momos for 10-12 minutes, with the water boiling continuously.
Momos are done once the dough is cooked.

Serving

Serve the momos right off the stove, with the dipping sauce of your choice. At home, we mix together soy sauce and Patak’s Lime Relish, which we get in Indian stores, or the Asian section of supermarkets. Tibetan hot sauce is also very good.
Be careful when you take the first bite of the hot momos since the juice is very, very hot, and can burn you easily.

Enjoy!