Ekadashi is an auspicious day observed by Hindus twice a month, typically on the 11th day of each lunar fortnight. The lunar calendar divides each month into two halves, known as paksha, each lasting about 15 days. Ekadashi occurs on the 11th day of both the waxing (shukla paksha) and waning (krishna paksha) lunar cycles.
It holds significant spiritual and religious importance in Hinduism, believed to be a day of heightened spiritual energy. Many Hindus observe a fast on Ekadashi, abstaining from grains, beans, certain vegetables, and other specific foods. They spend the day in prayer, meditation, and devotional activities, seeking spiritual purification and closeness to the divine.
Ekadashi is also associated with stories and legends from Hindu mythology, with devotees often reciting these narratives during the observance. Each Ekadashi has its own significance and mythology, and some are considered particularly auspicious for specific prayers and rituals.
Delicious Ekadashi Fasting Recipes to Try at Home
The Ekadashi fast is a traditional practice observed by many Hindus on the 11th day of the lunar fortnight (both waxing and waning). During this fast, devotees abstain from certain foods, particularly grains, beans, certain vegetables, and sometimes even water, depending on personal or religious customs.
The fast is considered a form of spiritual discipline aimed at purifying the body and mind, as well as fostering devotion to the divine. By abstaining from food and focusing on prayer, meditation, and other spiritual practices, individuals seek to attain spiritual growth and closeness to the divine.
During Ekadashi, many people follow a strict fast and refrain from consuming grains, beans, certain vegetables, and other foods. However, there are still plenty of delicious and nutritious options available for those observing the fast. Here's a simple recipe for a dish that is commonly consumed during Ekadashi:
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Sabudana Khichdi:
Ingredients:
- 1 cup sabudana (tapioca pearls)
- 1 medium-sized potato, peeled and diced
- 1-2 green chilies, finely chopped (adjust according to taste)
- 1 tablespoon peanuts, coarsely crushed
- 1 tablespoon ghee (clarified butter)
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- Salt to taste
- Fresh coriander leaves for garnishing (optional)
- Lemon wedges for serving (optional)
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Instructions:
- Rinse the sabudana under cold water until the water runs clear. Soak the sabudana in enough water to cover it completely for about 4-6 hours or overnight. After soaking, the sabudana should be soft and fluffy.
- Heat ghee in a pan over medium heat. Add cumin seeds and let them splutter.
- Add the chopped green chilies and diced potatoes to the pan. Sauté until the potatoes are cooked through and slightly golden brown.
- Add the coarsely crushed peanuts and sauté for a couple of minutes until they turn lightly golden.
- Drain any excess water from the soaked sabudana and add it to the pan. Mix well to combine with the other ingredients.
- Season with salt and stir continuously to prevent sticking. Cook for a few more minutes until the sabudana pearls become translucent and soft.
- Garnish with fresh coriander leaves if desired.
- Serve hot with lemon wedges on the side for an extra burst of flavor.
This Sabudana Khichdi is a popular fasting dish during Ekadashi and is both delicious and satisfying. Feel free to adjust the spices and seasonings according to your taste preferences. Enjoy your Ekadashi fast with this nutritious and flavorful recipe!
Kuttu ki Puri:-
"Kuttu ki Puri" is a popular dish made from buckwheat flour and commonly consumed during Ekadashi fasting. Here's a recipe for making Kuttu ki Puri:
Ingredients:
- 1 cup kuttu ka atta (buckwheat flour)
- 1 medium-sized potato, boiled and mashed
- Sendha namak (rock salt), to taste
- Warm water, as needed
- Ghee or oil, for frying
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Instructions:
- In a mixing bowl, combine the kuttu ka atta (buckwheat flour), mashed potato, and sendha namak (rock salt). Mix well until the potato is evenly incorporated into the flour.
- Gradually add warm water, a little at a time, and knead the mixture into a smooth and pliable dough. The amount of water needed may vary depending on the consistency of the dough.
- Once the dough is ready, divide it into small lemon-sized balls.
- Take one portion of the dough and roll it between your palms to form a smooth ball. Flatten the ball slightly to form a disc.
- Place the disc on a clean surface dusted with buckwheat flour and roll it out into a thin circle, using a rolling pin. Ensure that the puri is neither too thick nor too thin.
- Heat ghee or oil in a deep frying pan over medium-high heat.
- Carefully slide the rolled-out puri into the hot ghee or oil. Fry until it puffs up and turns golden brown on both sides, flipping as needed.
8. Once the puri is cooked, remove it from the oil using a slotted spoon and drain excess oil on a paper towel.
9.Repeat the process with the remaining dough balls to make more puris.
10.Serve the hot and crispy Kuttu ki Puri with your favorite fasting accompaniments such as potato curry, yogurt, or any other side dish of your choice.
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Enjoy your delicious Kuttu ki Puri as a special treat during Ekadashi fasting!
By concluding your Ekadashi fast with reverence and gratitude, you honor the spiritual significance of the observance while also nurturing your body and soul.
