Ekadashi is a well known fasting day across India. (Upvas).
Ekadashi means the 11th day after the full moon and the 11th day after the new moon. It means in one year there will be 24 Ekadashi. But every Leap year (Adhika Maas) there is one extra month so 2 additional Ekadashi occur. Hence in total there are 26.
Ritual people keep fast (Upvas) on Ekadashi. Ekadashi Upvas does not mean mere fasting, it means (dwelling in proximity of the Lord) with archana, japa, katha.
After setting apart sometime for basic necessities, the whole day & night is to be spent in thinking about His glories.
Fast keeps the body light and the stomach free from excessive metabolic function. When the stomach is given the duty of digestion, the blood circulation is accelerated towards the digestive organs, on account of which blood circulation to the head gets decreased after food is taken. As a result, one gets deep and uninterrupted sleep, since the thinking faculty practically ceases to function.
Apart from all these, there is a necessity to give the physiological system some rest once in a while. It may be overworked, due to a little over-eating. These irregularities, unconsciously done during the fourteen days, get addressed in one day. People who are sick, and cannot observe a total fast, take milk and fruits, etc. People, who are perfectly healthy, and are confident, observe a complete fast. This helps in control of mind and will.
However after ages people have added some varieties in their Upvas - specifically in food.
Here is a very common recipe I am sharing for Upvas (fasting food).
Sabudana Khichdi.
Pilaf/Pulao made with sago/tapioca pearls! This vegan and gluten-free dish is extremely popular in India during the fasting.However if you ask me, you don’t really need an occasion to make and devour it.
Ingredients
Sabudana: 1cup
Potatoes: 2 medium (dice cut)
Roasted Peanut: ½ cup (chopped)
Ginger /Chilies paste: 3 tsp
Cilantro: 2-3 tsp (chopped)
Cumin seeds: 1 tsp
Oil: 4-5 tsp
Salt: according to your taste
Sugar: 2-3 tsp (optional)
Lime juice: 3tsp (whole one lime juice)
Method
Wash and Soak Sabudana in warm water for 20 min.
Drain water out and keep Sabudana on a stainer for about 30-40min.
Now on a big pan add oil and turn On the stove at medium heat.
Once oil is hot - add Cumin seeds. When Cumin seeds get puffs up add Ginger/Chilies paste into the oil.
Add dice cut potatoes, some salt and stir and cook on medium heat till potatoes get soft.
Now add roasted chopped peanuts and mix well with potatoes.
Add Sabudana, salt, lime juice and sugar. Mix all together. Give a good stir.
Once all ingredients mix well, turn the heat on low, put the lid on the pan and rest it for about 5-7 min till Sabudana gets soft.
Add cilantro and enjoy with Yogurt.
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