Ekadashi

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.

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.

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.

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:

Ashgourd, 4-5 inch sized – 1

Lemon juice – 6 tsp

Black pepper powder – 3 tsp

Salt – 3 tsp

Method:

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:

Multi-grain health mix – 6 tbsp

Jaggery/Brown sugar – 6 tbsp

Water – 3 cups + ½ cup

Method:

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:

Brown rice – 1 cup

Green gram/Moong dal (with the skin on) – 1/3 cup

Salt – 1 tsp

Water – 3.5 cups

Method:

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:

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:

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:

Beans, sliced – ½ cup

Beans, sliced – ½ cup

Cabbage, sliced – ½ cup

Tempering (Tadka/Thalimpu/Thalidha Ulundhu) – 4 tsp

Salt – 1 tsp

Grated coconut, fresh – 4 tbsp

Method:

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.

Ingredients:

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:

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.