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As the monsoon season arrives, the devotees of Lord Shiva work up the way to enjoy the holy month of Sawan, also known as Shrawan. This month holds a special place in every Hindu heart. This month is made holy by fasting, penance, and devotion.
Do you know why these two dishes are particularly restricted in Shrawan? If not, read on and learn the list of reasons why most people avoid consuming these two dishes.
Important Of Shrawan
Shrawan comes during the monsoon season, which is a time of devotion and spiritual activity for Hindus. Devotees do various things, like fasting and adhering to strict dietary rules to honour Lord Shiva. It is also connected with the monsoon as it is the month of cleansing and rejuvenation, both physically and spiritually. The practices observed during Shrawan aim to align individuals with the natural rhythms of the environment, promoting overall well-being.
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Religious Reasons To Avoid Food
According to Hindu dietary rules, during Shrawan or any other fast, people consume only sattvic food. Sattvic food is believed to promote purity, clarity, and spiritual enlightenment, and it is fresh, light, and easily digestible.
Kadhi and Saag, while nutritious, do not completely align with sattvic principles because of the preparation methods and ingredients.
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Fermentation Process
Kadhi, a dish made from fermenting yoghurt, is often avoided due to its association with tamasic qualities. In Ayurveda, tamasic food is believed to induce lethargy and hinder spiritual practices.
During Shrawan, devotees prefer Sattvic food for a clear mind and focus on meditation and prayer.
While probiotics are generally beneficial for gut health, the fermentation process in Kadhi can sometimes produce excess gas and bloating, particularly in a weakened digestive system. During Shrawan, when the digestive fire or agni is believed to be lower, consuming fermented foods like Kadhi can lead to discomfort.
Monsoon, Pest And Religious Observances
It is commonly said that in monsoon season, various foods are not to be consumed due to the
critical factor of pests. Leafy greens like Saag are more prone to contamination and pests during this time, making them less hygienic and safe. The emphasis on purity during Shrawan extends to food safety, prompting the avoidance of dishes that could compromise health.
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Follow The Season
Traditional Indian culture places great importance on eating according to the seasons. It is believed that during monsoon, the digestive system is more vulnerable, necessitating a diet that is easy to digest and free from potential contaminants.
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Ayurveda Suggest
According to Ayurveda, the ancient Indian system of medicine, it is important to follow seasonal eating habits. The rainy season brings in high levels of moisture that can lead to digestive issues.
Kadhi is sour and potentially heavy on the stomach because of its fermented yoghurt base, which makes it harder to digest, especially for those with sensitive stomachs. Saag, with its high fibre content, can be challenging to digest, making it less ideal during Shrawan. The rich nutrient content is also tough on digestion due to its fibrous nature.
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Risk Of Contamination
Leafy greens are more prone to contamination during the monsoon season. The damp weather creates a breeding ground for bacteria and parasites, increasing the risk of foodborne illnesses. Avoiding saag during Shrawan is a precautionary measure to safeguard health during this vulnerable period.
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What To Eat While Fasting?
During Shrawan, devotees are encouraged to consume sattvic foods that are light, fresh, and nourishing. These include fruits, vegetables, whole grains, nuts, seeds, and dairy products like milk and ghee. Such foods are believed to improve spiritual practices and promote overall well-being.
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Meals that are simple and easy to digest are preferred during Shrawan. Khichdi, a porridge-like dish made from rice and lentils, is a popular choice. It is nutritious, soothing to the digestive system, and aligns with the principles of sattvic eating.
