Ayurveda’s hat tip to the power of seasonal harvests
In our world overflowing with food options, Ayurveda’s ancient wisdom offers a powerful reset button. At the heart of this philosophy lies the practice of seasonal eating, a timeless tradition that unlocks the vibrant potential of each harvest. It has been said that you are not what you eat, but what you can digest. You want to eat when your agni, or digestion, is at its best. The basic function of your food is to keep the environment of your gut balanced, and thereby the environment of your body balanced. Ayurveda recognizes that each season bursts with distinct flavors, colors, and a bounty of nourishing elements. Just as nature transitions through spring’s renewal, summer’s brilliance, autumn’s bounty, and winter’s slumber, Ayurveda suggests aligning our diets with these natural rhythms to optimize our well-being.
Spring is a time of renewal and detoxification according to Ayurveda. As the weather warms and the days lengthen, our bodies naturally crave lighter foods to support this shift. Here’s what Ayurveda suggests incorporating into your diet as winter transitions to spring:
- Lighter Foods: Swap out heavy winter staples like stews and root vegetables for lighter options like steamed greens, asparagus, and spring onions.
- Bitter and Astringent Tastes: These tastes are believed to cleanse the body and stimulate digestion. Think dandelion greens, leafy greens, broccoli, and artichokes.
- Pungent Spices: Ginger, turmeric, black pepper, and cumin are all excellent choices. They help kindle your digestive fire (agni) which may have slowed down during winter.
- Seasonal Fruits: Fresh, in-season fruits like berries and apples are a great source of vitamins and antioxidants.
- Legumes: Lighter legumes like mung beans and red lentils are easier to digest and provide protein.
- Warm Liquids: Start your day with warm water or ginger tea to stimulate digestion. In the morning avoid cold or iced drinks which can dampen your agni.
Here I share two of my go-to recipes when the season changes.
Masoor Dal (Spiced Red Lentils)
An easy daal that cooks quickly, which means you digest it quickly too. Serve with rice or jowar (sorghum) roti for a delicious meal.
INGREDIENTS
- 1 cup dry red lentils (masoor), rinsed and drained
- 1 teaspoon salt
- ½ teaspoon red chili powder, or to taste
- ½ teaspoon dhana jeeru powder (cumin-coriander powder)
- ¼ teaspoon ground turmeric
- ½ teaspoon ginger crushed
- 2 ½ cups water, or as needed
- 4 teaspoons vegetable oil
- 1 teaspoon cumin seeds
PREPARATION
- Rinse the lentils and soak for 30 mins.
- Place the lentils, salt, and water (enough water to cover lentils plus 2 inches) in a saucepan.
- Bring to a boil and then reduce to a simmer, stirring occasionally and skimming off any foam that forms, until lentils are tender and soupy, 25 to 30 minutes.
- In a separate saucepan, heat the oil, for tadka. Add cumin seeds, wait for them to splutter, then add the ginger and all the spices.
- Stir oil mixture into lentils. Garnish with cilantro and serve hot.
Fada ni Khichdi (Broken Wheat)
A variation on the rice and moong daal khichdi, this dish has protein and fewer carbs than rice.
INGREDIENTS
- ½ cup fada / daliya / broken wheat
- ½ cup moong dal
- water for soaking
- 2 tbsp ghee
- 1 tsp cumin/jeera
- pinch of hing / asafoetida
- few curry leaves
- ¼ tsp turmeric
- ¾ tsp kashmiri red chili powder
- ½ tsp garam masala
- ½ tsp dhana jeeru / cumin-coriander powder
- ¾ tsp salt
- 1 onion chopped
- 1 carrot chopped
- ½ cup of any other veggies you have on hand
- A handful of frozen or fresh peas
- ½ tsp ginger paste
- ½ tsp garlic paste
- 3 cups (or more if you like it soupy) water
- 2 tbsp coriander finely chopped
PREPARATION
- Wash and soak the moong dal for an hour.
- Take ghee in a large saucepan. Add cumin seeds and the fada (broken wheat.) Saute on low heat till they change color to a dark brown.
- Add the moong dal, water, all the veggies, ginger, garlic, and spices.
- Cook till soft, about 35 mins.
- Serve hot with a dollop of ghee.