All around us, nature is frozen in the cold and dark winter. Trees have become leafless. This situation lasts until mid-February, after which, the heat in the atmosphere starts to increase. The fresh tips of tender green leaves start sprouting from trees. Trees like mango and jackfruit start blossoming. The air is filled with the fragrance of flowers like Bakuli. Chirping of birds, especially the Cuckoo, singing merrily adds beauty to this enchanting weather! Friends, Spring season has arrived, the ‘Ruturaj’ (king of Rutu) which revives and restores mother earth!’ In our health journey, we will now look at this Rutu, “Vasant Rutu”(spring).
As the outside environment changes, changes begin to occur in our body as well. Due to the harsh cold winter, “kapha dosha” is accumulated in our body, which remains in a frozen state. In Vasant Rutu, this frozen “kapha” starts melting due to the increasing heat in the atmosphere. Just like ice is melted by heat, the same function occurs in our body. In Ayurveda this situation is called “Kapha Prakop”(outbreak of Kapha dosha). As the cold subsides, the digestive power which had increased during the cold season, now gradually begins to decline. In Vasant Rutu, the increasing heat in the atmosphere starts to reduce the strength of our body. Due to this, we start feeling tired and experience lack of energy.
Considering all this, a diet that is easy to digest should be taken in this season. It is advised to consume roti/poli/bhakri made of Wheat, Jowar, Bajra or Ragi. Since rice increase “Kapha”, it should be taken in less quantity. When using grains like Wheat, Rice, Jowar, they must be from an older harvest. Newly harvested grains should be avoided as these tend to increase “Kapha”. If using newly harvested grains is inevitable, roast them before cooking. Such roasting reduces the “Kapha” enhancing properties in them. Moreover, the newly harvested grain also becomes lighter and easier to digest.
In this season, consume more of spicy, bitter and sour “Turat” (The taste of Amla is Turat). Such foods reduce “Kapha”. Bitter and spicy foods are also useful to increase appetite. Therefore, foods like Ginger, Chili, Mint, Garlic, Asafoetida, Pepper, Cinnamon, Bay leaf and Mustard seeds should be used freely in cooking. All kinds of spices are beneficial in this season. Vegetables like Chawali(Tandulja), Snake gourd (padwal), Brinjal, Drumstick and Radish should be included in the diet. It is beneficial to consume bitter vegetables like Bitter gourd and Fenugreek regularly in this season.
Pulses/Legumes like Tur, Moong and Masoor should be consumed as they reduce “Kapha” and are easy to digest. There is no harm in eating dishes like Moong dal khichdi and Moong laddoos. The use of Kulitha in various forms such as Kulitha kadhan, Kultha’s varan, Kultha pithal are also useful. It is also beneficial to include foods like Flaxseeds(jawas) and Niger((karale) seeds in the diet.
In fruits as well, ones that are of “Turat” taste are beneficial. Nature fulfills this need by producing fruits like ‘Kawath’. We generally do not consume this fruit in the other seasons. Since they are “Turat”, easy to digest and “Kapha” reducing, they can be used abundantly in Vasant Rutu. These properties of Kawath are more beneficial in its raw fruit form. Therefore, the fruits of Kawath are included in the ‘Mahashivaratri’ fast which is celebrated during this period. Consumption of this fruit is included as part of the ritual followed on “Mahashivaratri”. We can include Kawath in our diet in the form of Kavtha pulp , chatni or burfi.
Just as there is a ‘scientific’ reason behind consuming the fruits of Kawath on “Mahashivaratri”, there is also a ‘scientific’ reason for fasting on that day. During this time, the digestive power gradually begins to decline. Therefore, ‘fasting’ is done on this day as an indication that the digestive system should not be stressed further. Typically, it is important to enjoy the Kawath and control your diet throughout the spring season.
Dr Mayuresh Aagte