What are the Best Food to Eat During the Rainy Season?

In Ayurveda, the rainy season (Varsha Ritu) is a time when digestion tends to be weaker due to increased humidity and cooler temperatures. This season can aggravate Vata and Pitta doshas, so it is important to consume foods that balance these doshas and support digestion.

Beneficial Foods

1. Warm, Cooked Foods: Opt for warm, freshly cooked meals. Soups, stews, and porridges are ideal.
2. Ghee and Oils: Use ghee, sesame oil, and olive oil to nourish and balance Vata dosha.
3. Spices: Include warming spices like ginger, black pepper, cumin, coriander, turmeric, and cinnamon to aid digestion.
4. Grains: Eat easily digestible grains like rice, quinoa, and barley.
5. Legumes: Moong dal (split green gram) is particularly beneficial as it is light and easy to digest.
6. Vegetables: Favor cooked, non-starchy vegetables such as carrots, beets, spinach, and zucchini.
7. Fruits: Consume sweet and astringent fruits like apples, pomegranates, and pears in moderation.
8. Herbal Teas: Drink herbal teas made with ginger, tulsi (holy basil), and mint to support digestion and immunity.

Foods to Avoid

1. Cold and Raw Foods: Avoid cold foods and drinks, raw salads, and uncooked vegetables.
2. Heavy and Oily Foods: Minimize consumption of heavy, oily, and fried foods which can be difficult to digest.
3. Dairy: Reduce intake of dairy products like cheese and yogurt, which can increase mucus production.
4. Fermented Foods: Avoid fermented foods such as pickles and vinegar which can aggravate Pitta dosha.
5. Red Meat: Limit red meat consumption as it is heavy and hard to digest.
6. Sugary Foods: Cut down on sweets and sugary foods that can lead to sluggish digestion.

Recipes

1. Moong Dal Soup

Ingredients:
 1 cup moong dal (split green gram)
 1 tablespoon ghee
 1 teaspoon cumin seeds
 1/2 teaspoon turmeric powder
 1 teaspoon grated ginger
 4 cups water
 Salt to taste
 Fresh cilantro for garnish

Instructions:
1. Rinse the moong dal thoroughly and soak it for 30 minutes.
2. Heat ghee in a pot and add cumin seeds until they crackle.
3. Add grated ginger and sauté for a minute.
4. Add turmeric powder and soaked moong dal.
5. Pour in water and bring to a boil.
6. Lower the heat, cover, and let it simmer for about 20-30 minutes until the dal is soft.
7. Add salt to taste and garnish with fresh cilantro before serving.

2. Kitchari

Ingredients:

 1/2 cup basmati rice
 1/2 cup moong dal (split green gram)
 1 tablespoon ghee
 1 teaspoon cumin seeds
 1 teaspoon mustard seeds
 1 teaspoon turmeric powder
 1 teaspoon ground coriander
 1/2 teaspoon ground fennel
 4 cups water
 Salt to taste
 Fresh cilantro for garnish

Instructions:
1. Rinse the rice and dal until the water runs clear.
2. Heat ghee in a large pot and add cumin and mustard seeds until they pop.
3. Add turmeric, coriander, and fennel, and sauté for a minute.
4. Add the rinsed rice and dal to the pot and stir to coat with the spices.
5. Pour in the water, bring to a boil, then reduce heat, cover, and simmer for about 20-30 minutes until the rice and dal are soft.
6. Add salt to taste and garnish with fresh cilantro before serving.  

3. Spiced Herbal Tea

Ingredients:
 1 inch piece of fresh ginger, sliced
 1 teaspoon cumin seeds
 1 teaspoon coriander seeds
 1 teaspoon fennel seeds
 4 cups water
 1 teaspoon honey (optional)

Instructions:
1. In a pot, bring the water to a boil.
2. Add the ginger slices, cumin seeds, coriander seeds, and fennel seeds.
3. Reduce the heat and let it simmer for 10-15 minutes.
4. Strain the tea into cups and add honey if desired.

These recipes help support digestion and balance the doshas during the rainy season, promoting overall health and well-being.