What is Ekadashi ?
Sadhguru: Ekadashi means the 11th day after the full moon and the 11th day after the new moon. The human physiology goes through a cycle called a mandala, approximately every 40 to 48 days. In this cycle, three specific days, which may be different from person to person and need not come with equal spacing, will arise when the body does not demand food. If you identify those days in your life and not give the body food – because it is not asking – a lot of your health issues will be handled by that simple pattern.
Importance of Ekadashi
This cycle in the system is something that most people can identify if they take away the nonsense of “so many calories, so much protein and so much mineral should be eaten.” If they listen to the body, these three days can be easily identified by most human beings. So it was told that three times in those 48 days, you should not eat. This was said because somebody observed his own system and from that he expressed this. But then people did not have the awareness so they fixed the Ekadashi for not eating. If you look, there are three Ekadashis in 48 days. It goes well.
The possibility of opening the door within is more on this day.
Ekadashi Fasting
The reason is because the planet itself is in a certain state on that day, so if we keep our body light and available, our awareness will turn inward. The possibility of opening the door within is more on that day. If you have a full stomach, and you are unaware and dull, you will not notice it. So to stay alert and also to purify the body, you go without food on that day – you ate dinner the previous day and the next thing you eat is dinner on Ekadashi.
Ekadashi Food Recipes
If you are unable to go without food – because your activity levels are such and you do not have the sadhana to support you – you can go on phalahara or fruit diet, which is light on the stomach so that your inner doors will open. Forceful denial of food is not the point. The point is to make everything into a conscious process. We do not want to compulsively eat like this, we choose.
If you’re unable to fast the entire day, here are a few recipes that can serve as a light morning meal. Also, check out the article on how amla or Indian gooseberry is helpful while fasting. Further down are a few items that can make up your post-fast dinner.
Breakfast
Ashgourd Juice
Serves 3
Ingredients:
List
- Ashgourd, 4-5 inch sized – 1
- Lemon juice – 6 tsp
- Black pepper powder – 3 tsp
- Salt – 3 tsp
Method:
List
- Cut ashgourd, remove skin and seeds.
- Blend to a smooth puree
- Strain
- Add lemon juice, black pepper powder and salt
Multi-grain Health Mix
Serves 3
Ingredients:
Method:
List
- Make a paste with the ½ cup of water and multi-grain health mix.
- Boil the 3 cups of water and add jaggery.
- When the jaggery dissolves, add the health mix paste and stir for a while so that lumps are not formed.
- Let it cook for 3-5 minutes.
- Serve hot.
Dinner
Brown Rice Kanji
Serves 3
Ingredients:
List
- Brown rice – 1 cup
- Green gram/Moong dal (with the skin on) – 1/3 cup
- Salt – 1 tsp
- Water – 3.5 cups
Method:
List
- Mix all the ingredients in a pressure cooker and cook until the brown rice is soft and turned to a porridge consistency. Add more water if you need a lighter kanji.
Black Chana Sundal
Serves 3
Ingredients:
List
- Black chana, soaked overnight – 2 cups
- Tempering (Tadka/Thalimpu/Thalidha Ulundhu) – 4 tsp
- Salt – 1 tsp
- Water – 4 cups of water
- Grated coconut, fresh – 3 tbsp
Method:
List
- Pressure cook black chana, salt, and water until the chana is cooked.
- Add the tempering and fresh grated coconut to the cooked chana.
Beans-Carrot-Cabbage Poriyal
Serves 3
Ingredients:
List
- Beans, sliced – ½ cup
- Carrots, sliced – ½ cup
- Cabbage, sliced – ½ cup
- Tempering (Tadka/Thalimpu/Thalidha Ulundhu) – 4 tsp
- Salt – 1 tsp
- Grated coconut, fresh – 4 tbsp
Method:
List
- Cook the vegetables.
- Add the tempering and fresh grated coconut to the cooked vegetables.
Fresh Papaya
3 medium-sized pieces
Toor Dal Chutney
If you’d like to add a little flavor to your meal, try this chutney recipe that serves 3.
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Ingredients:
List
- Toor dal – 1 cup
- Black mustard seeds – 2 tsp
- Tamarind paste – 3 tsp
- Tempering (Tadka/Thalimpu/Thalidha Ulundhu) – 4 tsp
- Dried Red Chillies – 4
- Ginger, sliced – 1-inch thick piece
- Groundnut oil – ¼ cup
- Salt – 1.5 tsp
Method:
List
- Heat oil on a medium heat and add the toor dal, then mustard seeds and dry red chillies. Roast for 5 minutes and let them cool.
- In a blender, add the roasted toor dal, mustard seeds and dry chillies along with the rest of the ingredients. Blend until a smooth paste is formed.