Spring’s arrival signals renewal, but Ayurveda views it as a vulnerable period when kapha dosha flares up due to melting winter buildup. Nighttime symptoms like bloating, poor digestion, and insomnia plague many. Understanding seasonal eating can transform your health.
The sun’s warmth liquefies accumulated kapha, and ill-chosen dinners amplify issues like respiratory problems, gut troubles, and low energy. Prioritize warm, light foods that support agni, your digestive fire.
Moong dal khichdi reigns supreme for dinners—easy on the stomach, boosted by sonth. Fiber-packed veggies such as lauki, torai, and parwal keep bowels moving. Bajra flatbread in limited portions dries excess kapha effectively.
Enhance with ginger-honey water for lung health, methi saag for kapha control and chronic condition relief, or haldi doodh to ward off seasonal allergies. Barley soup, moringa, ripe papaya, and ajwain-sonf tadka offer delicious, therapeutic options.
Key protocols: Dine early before 8 PM, chew thoroughly, avoid chilled drinks and curd. These Ayurvedic principles ensure smooth digestion and robust immunity through spring’s caprices.