As spring unfolds across India, bringing vibrant blooms and warmer days, Ayurveda warns of a tricky transition for our bodies. The season’s mix of rising daytime heat and lingering nighttime chill stirs up kapha dosha, leading to common woes like indigestion, heaviness, and disrupted sleep. Experts emphasize adapting your dinner routine to counter this natural shift.
In winter, excess kapha accumulates like snow, only to melt under the sun’s growing intensity. Heavy, cold dinners exacerbate this, triggering coughs, colds, sluggish metabolism, and digestive distress. The solution? Opt for light, digestible meals that pacify kapha without overburdening the system.
Top recommendation: moong dal khichdi, seasoned with a pinch of dry ginger powder for enhanced warmth and digestibility. Pair it with steamed seasonal veggies like bottle gourd, ridge gourd, or pointed gourd, rich in fiber to prevent constipation. A small bajra roti absorbs excess moisture, making it ideal in moderation.
Traditional aids include warm water with ginger and honey to clear respiratory passages, fenugreek greens or paratha to reduce kapha and ease joint pain or diabetes management, and turmeric milk instead of plain varieties to fight inflammation and allergies.
Incorporate barley soup, drumstick pods, papaya, or tempering with ginger and carom seeds for variety. These choices are kapha-reducing powerhouses.
Golden rules for spring dinners: Finish by 8 PM, eat promptly, skip cold water and yogurt. Follow these, and you’ll sail through basant ritu with vitality and balance.